Slata Bortoqal (Moroccan Orange and Radish Salad)

Moroccan cooking has a habit of doing something my grandmother’s generation in the Azores would have recognized instantly: using what’s 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.

I started making this after putting together the Chicken Bastilla (recipe on the site) recipe for this site, when I realized how badly that rich, sweet-savory pie needed something bright and cold to cut through it. This salad does exactly that job, and it’s become the thing I reach for whenever a meal is heavier than usual and needs a moment of relief partway through.

It also happens to be one of the few desserts, or is it a salad, Morocco doesn’t seem too worried about the distinction and neither am I anymore, that my whole family will eat without complaint, Lucas included, mostly because there’s nothing here that looks even remotely like a vegetable to him.

Slata Bortoqal Recipe

Prep time: 15 minutes plus 15 minutes chilling · Cook time: 0 minutes · Total: 30 minutes · Servings: 4 · Calories: ~120 per serving

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

Instructions

1. 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.
2. Slice the peeled oranges into rounds about 1/4 inch thick, removing any visible seeds. Arrange the slices on a serving plate, overlapping slightly.
3. Scatter the sliced radishes (or red onion) and olives, if using, over the oranges.
4. In a small bowl, whisk together the olive oil, orange blossom water if using, cinnamon, cayenne, and salt.
5. Drizzle the dressing evenly over the oranges.
6. Garnish with fresh mint leaves and an extra dusting of cinnamon. Chill 15 minutes before serving.

Recipe Notes

• Orange blossom water can be found at Middle Eastern grocers or online; it’s a lovely floral note here, but the salad is still very good without it.
• Seedless navel oranges make slicing much easier; if using a variety with seeds, check each slice as you go.
• This is traditionally served as a refreshing course between rich dishes, especially good after something like the Chicken Bastilla on this site.
• For extra crunch, add a few thin fennel slices along with the radishes.