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