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  Added: Apr 11, 2006  •  Visited (315)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Orange Sections With Orange-Blossom Water
(Lichine ma Zhar)
What You Need:
  • 4 medium-sized temple or navel oranges, peeled, with all of the outside membranes removed, and divided into sections (see radish-and-orange salad)
  • ╝ teaspoon orange-blossom water (see Glossary)
  • 1 tablespoon confectioners' sugar
  • 1/8 teaspoon ground cinnamon

  • How To Cook:
    1. Arrange the orange sections attractively in rows or concentric circles on a serving plate, overlapping them slightly.

    2. Sprinkle them with the orange_blossom water, cover the plate with foil or plastic wrap, and refrigerate for at least 2 hours, or until thoroughly chilled.

    2. Just before serving, sprinkle the oranges with the confectioners' sugar and cinnamon. In Morocco, lichine ma zhar is served as a sweet "salad" course, but it may also be served as a dessert.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine ╗ Africa ╗ Morocco
    Main Ingredient ╗ Fruits ╗ Orange
    Dish ╗ Desserts

     





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