Moroccan cooking has a talent for using what is abundant and cheap to make something that tastes like more effort than it took. Slata bortoqal is sliced oranges dressed simply with cinnamon, olive oil and a splash of orange blossom water, served cold as a palate cleanser between richer courses.
It is the ideal partner for a rich dish like Chicken Bastilla (recipe on the site), which needs something bright and cold to cut through it.
Whether it is a salad or a dessert is an open question; Morocco does not seem too worried about the distinction.
Slata Bortoqal Recipe
What you need
Ingredients
- 4 to 5 navel oranges
- 4 radishes, very thinly sliced (or 1/2 small red onion, thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon orange blossom water (optional)
- 1/2 teaspoon ground cinnamon, plus more for garnish
- Pinch of cayenne pepper or paprika
- Small handful pitted black olives (optional)
- Fresh mint leaves, for garnish
- Pinch of salt
Cook along
Instructions
- Using a sharp knife, cut the top and bottom off each orange, then slice away the peel and white pith, following the curve of the fruit.
- Slice the peeled oranges into rounds about 1/4 inch thick, removing any visible seeds. Arrange the slices on a serving plate, overlapping slightly.
- Scatter the sliced radishes (or red onion) and olives, if using, over the oranges.
- In a small bowl, whisk together the olive oil, orange blossom water if using, cinnamon, cayenne, and salt.
- Drizzle the dressing evenly over the oranges.
- Garnish with fresh mint leaves and an extra dusting of cinnamon. Chill 15 minutes before serving.
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