Reproduced with kind permission of Claudia Roden from ‘The Book of Jewish Food’ from Viking press.
This famous Moroccan salad is best made with slightly sour or bitter oranges – though sweet ones will do – and with the rare Argan oil. Argan oil, which the Jews of Essaouira traditionally use, gives the oranges a distinctive taste.
- 4 oranges
- juice of 1 lemon or 2-3 tablespoons
- 3 tablespoons Argan oil
- 3 garlic cloves, crushed in a press or finely
- chopped salt
- a handful of black olives I teaspoon cumin (optional) I teaspoon paprika pinch of cayenne or chilli powder (optional)
Peel the oranges, removing the pith. Cut them into slices and then into pieces. Dress with a mixture of lemon juice, oil, garlic and salt and add the olives. Serve sprinkled with cumin (if using), paprika and cayenne pepper.