Moroccan Orange Salad with Cinnamon and Orange Blossom Water
This orange salad with cinnamon and orange blossom water is a light and refreshing dessert typical of Morocco, often enjoyed after a hearty meal like tagine or couscous. You might wonder what spices are essential in Moroccan cuisine? Cumin, paprika, saffron, ginger, and cinnamon are key. In this recipe, cinnamon and orange blossom water elevate the oranges, creating a perfect balance of sweetness and fragrance. It's a true taste journey that will transport you straight to the souks of Marrakech. Give it a try, and it might become one of your favorites!
Ingredients
- oranges6
- ground cinnamon1 teaspoon
- orange blossom water2 tablespoons
- sugar2 tablespoons
- fresh minta few leaves
Instructions
- 1
Peel the oranges completely, removing the white pith, and slice them thinly. Arrange them nicely on a serving plate.
- 2
Sprinkle with sugar and cinnamon, then drizzle with orange blossom water.
- 3
Let it rest in the fridge for at least 30 minutes to let the flavors meld.
- 4
Serve chilled, garnished with chopped mint leaves. You can also add slivered almonds for extra crunch.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !