Orange Sections With Orange-Blossom Water.

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Last recipe(s) added: Aug 07, 2008

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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)

¼ 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