• Yield: 6 servings

  • Time: 10 minutes, plus fridge time prep, 10 minutes active total

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.


  • 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.