Combining carrots and oranges, seasoned with orange flower water and cinnamon, is a
frequently served favorite in Morocco. The salad should be just moist enough to need
a spoon to eat it. The key to this dish (pictured at the top left of page 96) is grating the
carrots very finely so that they can absorb the orange juice and soften slightly. For a
version with more texture, add a few pieces of chopped orange segments, or grate the
oranges instead of juicing them.
GRATED CARROT
AND
ORANGE SALAD
SERVES 6
1⁄2 lb/225 g medium carrots, scrubbed
2 medium oranges
1 Tbsp superfine sugar
1 dash orange flower water
Salt
Ground cinnamon for dusting
Cut each carrot lengthwise down the center and
remove the core if it is tough. Grate the carrots
as finely as possible. Transfer to a serving bowl.
Juice the oranges and pour over the carrots.
Add the sugar, orange flower water, and a
pinch of salt and mix well. Cover with plastic
wrap and refrigerate for at least 2 hours.
Serve chilled in small bowls with spoons,
dusted liberally with cinnamon.