Shalada Bortokal Bil Jazar
(Orange Salad with Carrots) Recipe
Origin: Morocco Period: Traditional
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Ingredients:
3 sweet oranges
2 carrots, coarsely grated
3 tbsp orange juice
2 tbsp lemon juice
3 tbsp caster sugar
2 tbsp olive oil
salt and freshly-ground black pepper, to taste
shredded fresh coriander (cilantro) or flat-leaf parsley leaves, to garnish
1 tbsp orange-flower water
ground cinnamon
Shalada Bortokal Bil Jazar
(Orange Salad with Carrots) Preparation:
Method:
Use a very sharp knife to remove the top and bottom of the oranges. Stand the orange on its base and using the same knife cut away all the skin and pith. Segment the oranges by cutting between the membranes (ensure you keep any juices by allowing to drip into a bowl). Set the orange segments aside then squeeze the remaining cores into a bowl to extract as much juice as you can.
Place the carrots in a bowl and mix in 3/4 of the orange segments, tossing lightly to combine. Make the reserved orange juice in the bowl up to 3 tbsp then add the lemon juice and sugar. Mix until the sugar has all dissolved then whisk in the oil and season to taste.
Pour the mixture over the carrots and oranges then toss lightly to combine. Cover and chill in the refrigerator for at least 30 minutes (chill the remaining orange segments as well). To serve, transfer the salad to a serving plate and garnish with the reserved orange segments. Sprinkle the orange flower water over the top and dust with a little ground cinnamon. Serve immediately.
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