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Epicurious

Orange Salad with Orange-Blossom Water and Cinnamon

Ingredients

Preparation

  1. Peel 3 large oranges, taking care to remove all the bitter white pith. Slice very thinly and arrange on a plate. Sprinkle with orange-blossom water and dust lightly with ground cinnamon.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternOrangeCitrusFruitCinnamonHerbs & SpicesSideDinnerGluten FreeDairy FreeVeganVegetarianNut FreeEasyQuickNo-CookCookbooks
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