Moroccan Orange Salad with an Orange Blossom Syrup | Recipe

I still remember the feeling of absolute awe when I first arrived in Morocco. And in spite of its flourishing tourist trade, Morocco still holds a sense of mystic and seductive allure. Hearing the early morning call to prayer, watching the celebrations as pilgrims return from Mecca. The fields of mint and coriander, emerald coloured oases and stunning casbahs conjure images of Arabian tales and epic movies.

We stayed at a nomadic camp in the Sahara. Our host an older gentleman, who wore his life on his weathered yet pleasant face, welcomed us like old friends, his voice deep brown and gravely. At dinner we were served the most delicious tagines and salads, all vibrantly coloured like platefuls of jewels.

The colourful food of the Arabian lands are among my favourite world cuisines. This Moroccan inspired recipe is fresh and light and so simple to make. It’s equally delicious as a sweet dessert or as a side to savoury dishes – a slow cooked lamb tagine perhaps!
Serve with the syrup for a dessert, or a dusting of ground cinnamon as a side dish.

Moroccan Orange Salad with Orange Blossom Syrup

You will need

For the salad
3 Medium Size Oranges
3 Medium Size Blood Oranges
1 Extra Orange for the Juice
Seeds from 1/2  Pomegranate
6 Fresh Mint Leaves
Ground Cinnamon (Optional)

For the Syrup
2 Tbsp of Orange Blossom Water
200g Light Cane Sugar
3 Tbsp Freshly squeezed Orange Juice
250 ml Water

To make the syrup, pop the water and sugar in to a medium pan. Simmer over a med-high heat, continually stirring with a wooden spoon until the sugar has dissolved and it begins to thicken in to a syrup. This will take about 5 minutes or so. Stir in the orange blossom water and orange juice, continue to simmer until you get a thick, viscose syrup. Remove from the heat, place a lid on the pan and set aside to allow it to cool and the flavours to infuse.

Peel the 3 oranges and 3 blood oranges for the salad, also removing the white pith. With a sharp knife cut the oranges into thin slices but not too thin. Arrange slices on a serving plate alternating orange and red slices. Sprinkle with pomegranate seeds and mint leaves and spoon over the syrup. Alternatively, put about a 1/4 teaspoon of ground cinnamon in a fine mesh sieve, and lightly dust over the fruit.

Serve with cream or natural greek-style yoghurt.

 

Serves 4-6

 

There were many inspirations for the syrup in this recipe, but most notably  – Colour of Morocco by Rob & Sophia Palmer

 

 

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