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Orange Salad, Moroccan (P, KLP, TNT)
Source: Claire Luchetta, Geneva, Switzerland
Serves: Variable

Peel oranges close to the flesh using an electric knife, then cut in very thin slices.

Place in deep plate, sprinkle with powdered sugar, and add orange blossom water to it (careful, not too much !). Add a little cinnamon, and decorate with some halved dates.

Keep in a cold place. Before serving, Claire suggests to sprinkle some more powdered sugar.

Poster's Notes:
This a recipe given by Claire Luchetta from Geneva. I use it quiet often, specially after a heavy feast.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A