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What You Need:
(Serving Size: 4)
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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
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Translate this recipe:
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| How To Cook: |
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1. Arrange the orange sections attractively in rows or concentric circles on a serving plate, overlapping them slightly.
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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.
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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.
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