Table of contents:
- Photo of the finished dish
- Recipe video: Moroccan orange salad
- Step by step recipe with photos and videos
- Important additions to the recipe
Light, juicy, colorful salad of oranges, olives, cucumbers and onions is an effective and tasty addition to kebabs, stews and fried dishes.
Orange - 3 pcs.
Salad onion - 0.5 pcs.
Olives / olives - 12-15 pcs.
Cucumber - 0.5-1 pcs. (optional)
Olive oil - 3 tablespoons
Ground red pepper - 0.25 tsp
Salt to taste
Ground coriander - 0.5 tsp
Paprika - 1 tsp
Zira (cumin) - 1-2 pinches (to taste)
Garlic - 1 clove (optional)
Ground black pepper - to taste
Lemon / lime juice - 1-2 tablespoons (of necessity)
Mint - 1 tablespoon
- 182 kcal
- 50 minutes
- 50 minutes
Photo of the finished dish
Recipe video: Moroccan orange salad
Step by step recipe with photos and videos
Juicy spicy orange salad is a classic of Moroccan cuisine. According to legend, the salad was invented by the chef of the largest hotel in the city of Tangier after the end of the First World War. At that time, the city was influenced by 9 different countries, and the luxury hotel became a meeting place and pastime for a very motley public - spies, millionaires, smugglers, politicians, bandits, playboys and Hollywood stars.
The composition of the Moroccan orange salad reflected the spirit of the time. Like the brightly contrasting visitors of the hotel, at first glance it is a combination of the incompatible - sweet orange slices, salty olives or olives, slightly harsh, pungently spicy red onions and refreshing, delicate mint leaves and cucumber slices. A risk union that gives rise to a unique and very colorful taste. Try it!
Prepare ingredients according to the list.
Peel the orange by cutting off the rind so that the pulp is visible.
Use a sharp knife to separate the pulp of the orange slices from the partitions (see the video version of the recipe for more details). Save all the juice that comes out and use it to prepare the dressing.
Cut each orange slice in half and place in a salad bowl.
Cut the red onion into thin half rings, the olives or olives - in half, the cucumber - into thin strips.
Connect all prepared components.
In a hotel container, combine 3 tbsp. olive oil and 2 tbsp. orange juice.
Add ground red pepper, coriander, paprika and, if desired, a finely chopped garlic clove. Mix everything well.
Add prepared dressing to salad. Sprinkle everything with 1-2 pinches of salt and ground black pepper. Rub the cumin seeds with your fingertips and add to the salad as well.
Gently mix everything and place the salad in the refrigerator for 30-40 minutes, so that it cools and infuses a little.
Add finely chopped mint leaves or a handful of arugula to the salad before serving. Stir, taste the salad and add more spices to taste if needed.
Moroccan orange salad is ready. The salad will be a great addition to fried meat, fish, barbecue, stew and spicy dishes. Enjoy your meal!
Important additions to the recipe
If the orange is not too juicy and the juice released is not enough to make the dressing, add lemon or lime juice.