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 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.
Reprinted from Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-filled Oasis of Zaora by Jeff Koehler. Chronicle Books Â© 2012
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