Moroccan Orange Salad with Cinnamon and Orange Blossom Water
This orange salad with cinnamon is a classic of Moroccan cuisine, perfect for discovering the subtle balance between sweet and spicy. Blood oranges bring a tangy touch beautifully enhanced by cinnamon and orange blossom water. Speaking of essential spices, know that cinnamon, cumin, paprika, and saffron are the pillars of Moroccan cooking, each adding a unique note to your dishes. If you're looking for quality ingredients, you can easily find orange blossom water or spices online at specialized halal Moroccan product sites.
Ingredients
- blood oranges4
- ground cinnamon1 teaspoon
- icing sugar2 tablespoons
- orange blossom water2 tablespoons
- fresh minta few sprigs
- slivered almonds30 g
Instructions
- 1
Peel the oranges (remove the white pith) and slice them thinly into rounds about 5 mm thick.
- 2
Arrange the orange slices on a serving platter, slightly overlapping.
- 3
Sprinkle with cinnamon and icing sugar, then drizzle with orange blossom water.
- 4
Garnish with slivered almonds and fresh mint leaves.
- 5
Refrigerate for at least 30 minutes to allow the flavors to meld.
- 6
Serve chilled as a light starter or refreshing dessert.
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