MOROCCAN SLICED ORANGES WITH CINNAMON
Sliced oranges with cinnamon, sugar and orange flower water are a refreshing, classic Moroccan dessert that's almost no effort to prepare.
Provided by Christine Benlafquih
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Peel the oranges and remove the pith.
- Slice the oranges into rings, about 1/4 inch thick. If desired, cover and chill the oranges.
- Arrange the orange slices on individual plates or a serving platter - make a pattern if you like - and drizzle with the orange flower water.
- Generously sprinkle the slices with sugar and cinnamon and serve immediately.
Nutrition Facts : Calories 390 kcal, Carbohydrate 100 g, Cholesterol 0 mg, Fiber 16 g, Protein 7 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 68 g, Fat 1 g, ServingSize 1-2 oranges (serves about 2), UnsaturatedFat 0 g
SPICY ORANGE SALAD, MOROCCAN STYLE
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams
MOROCCAN SPICED ORANGES
Make and share this Moroccan Spiced Oranges recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 6 ingredients in a medium bowl, tossing to combine.
- Cover and chill 20 minutes.
- Garnish with cinnamon if desired.
- Serve over ice cream for dessert.
ORANGES IN SPICED HONEY
The instructions for prepping the oranges for this pretty syrup are longhand for a simple treat cooks call "supremes": citrus segments that have had their pith and membrane removed. The technique of slicing off the peel works well with melon, pineapple and other thick-skinned fruits too.
Provided by Food Network Kitchen
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Zest one of the oranges and set the zest aside. Working with one orange at a time, cut a 1/4 inch off of the bottom and top of an orange. Stand the fruit cut-side down on a cutting board, and working from top to bottom, cut away the peel and pith. Working over a bowl, cradle the orange in one hand and cut along both sides of each membrane through to the center, releasing the segments into the bowl. (If you can't get whole segments, that's okay.) Squeeze the remaining membrane over a second bowl to release any juices; add the juices that have collected with the orange segments. Repeat with the remaining oranges.
- Melt the butter over medium heat in a medium skillet. Stir in the cinnamon stick and a pinch of cayenne and cook until aromatic, about 1 minute. Add the orange juice, zest and honey and bring to a simmer. Cook, uncovered, swirling occasionally, until the liquid thickens to a glaze, about 7 minutes more. Add the orange segments and cook until just warmed. Remove from the heat and discard the cinnamon stick. Spoon over toasted waffles, pancakes or French toast.
MOROCCAN ORANGE BEEF
A Moroccan-inspired dish of warming and citrus flavors that that really ended up better than I expected. Best served hot over rice.
Provided by JohnCrane
Categories Main Dish Recipes Roast Recipes
Time 2h
Yield 10
Number Of Ingredients 17
Steps:
- Season beef with 1 teaspoon salt.
- Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
- Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
- Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 17.2 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 2 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 647.4 mg, Sugar 12.1 g
MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPICED ORANGES
Serve these sweet-sour oranges like a chutney.
Provided by Martha Stewart
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Place orange slices in a large stainless-steel saucepan; cover with cold water. Simmer until skins are tender, about 1 1/4 hours.
- Remove oranges with a slotted spoon; place in a colander to drain. Discard water.
- Combine sugar and vinegar in the same saucepan; stir over low heat. Bring to a boil. Add spices; simmer 10 minutes.
- Add oranges and simmer, covered, for 40 minutes, or until skins are translucent. Cool.
- Layer oranges in sterilized jars, cover with syrup, and seal. The oranges can be used right away, but the flavor will be improved by waiting 4 to 6 weeks.
MOROCCAN SPICE COOKIES
This is adapted from an old recipe of my mother's, which I believe was from a church cookbook. I was looking for a way to use the wonderful ras-el-hanout spice blend I had on hand and came up with this. I take them to my office holiday cookie swap every year and they're always a hit. Ras-el-hanout can be found at Middle Eastern grocery stories, but I recommend the blend sold by The Spice House (www.thespicehouse.com).
Provided by melbalou
Categories Drop Cookies
Time 32m
Yield 32 cookies
Number Of Ingredients 8
Steps:
- Sift flour, salt, ras-el-hanout and cinnamon into a small bowl.
- In a medium bowl, whisk together butter and sugar.
- Add almond (or vanilla) extract and whisk until fluffy.
- Stir in flour mixture and mold dough into a ball.
- Wrap dough in plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 350°F
- Roll dough into 3/4 inch balls and roll lightly in sugar if desired.
- Place cookies on parchment-lined cookie sheet.
- Flatten cookies with bottom of glass or back of fork and press a whole almond into center of each cookie.
- Bake 12 minutes until edges are lightly golden.
Nutrition Facts : Calories 99.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 15.2, Sodium 37.3, Carbohydrate 9.4, Fiber 0.4, Sugar 3.2, Protein 1.1
SPICED CARAMEL ORANGES
Categories Rum Dessert Low Sodium Orange Winter Vegan Cinnamon Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 as part of a buffet
Number Of Ingredients 6
Steps:
- In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Remove the pan from the heat, pour the water carefully down the side of the pan, and add the cinnamon and the allspice. Return the pan to the heat and simmer the syrup until the caramel is dissolved. Remove the pan from the heat, add the rum carefully, and simmer the syrup for 5 minutes. Arrange the orange slices in a large bowl, pour the syrup over them, and let the oranges macerate, covered and chilled, for at least 2 hours or overnight. Serve the oranges at room temperature.
More about "moroccanspicedoranges recipes"
MOROCCAN ORANGES WITH CINNAMON AND ORANGE FLOWER …
From tasteofmaroc.com
4.6/5 (13)Total Time 1 hr 5 minsCategory DessertCalories 69 per serving
- Peel the oranges and remove the pith. Slice the peeled oranges anywhere between 0.2" (5 mm) to 0.4" ( 1 cm) thick.
MOROCCAN CINNAMON ORANGES – A PERFECT DESSERT
From everydayhealthyeverydaydelicious.com
Estimated Reading Time 4 mins
MOROCCAN-SPICED ORANGES RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 167 per servingServings 4
HOMEMADE MOROCCAN SPICE MIX RECIPE - THE …
From thewanderlustkitchen.com
MANDARIN ORANGE RECIPES | ALLRECIPES
From allrecipes.com
75 OF OUR BEST MANDARIN ORANGE RECIPES | TASTE OF HOME
From tasteofhome.com
10 BEST MOROCCAN DESSERTS RECIPES | YUMMLY
From yummly.com
MOROCCAN SPICE RUB RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOW TO MAKE EASY MOROCCAN SPICED ORANGES
From compassandfork.com
MOROCCAN-SPICED STEAK WITH CHARRED ORANGES
From rachaelraymag.com
MOROCCAN SPICE BLEND RECIPE MADE BY A LOCAL – …
From moroccanzest.com
MOROCCAN ORANGE CAKE - LITTLE SPICE JAR
From littlespicejar.com
15 BEST MOROCCAN DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
MOROCCAN SPICE BLEND - CRAVING HOME COOKED
From cravinghomecooked.com
MOROCCAN ORANGE SHEET PAN CHICKEN - FAMILYSTYLE FOOD
From familystylefood.com
MOROCCAN SALAD WITH CILANTRO ORANGE DRESSING RECIPE - PINCH OF …
From pinchofyum.com
EASY MOROCCAN ORANGE CAKE (MESKOUTA) RECIPE - TASTE OF MAROC
From tasteofmaroc.com
QUICK MOROCCAN SPICED CHICKPEAS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
SPICY MOROCCAN ORANGE COUSCOUS SALAD RECIPE - A FARMGIRL'S …
From afarmgirlsdabbles.com
MOROCCAN ORANGES WITH CINNAMON AND HONEY - THE EPOCH TIMES
From theepochtimes.com
30-MINUTE MOROCCAN-SPICED LENTILS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
MOROCCAN SPICE BLEND RECIPE | EATINGWELL
From eatingwell.com
THE QUEEN OF ORANGE DESSERTS (MOROCCAN RECIPE) – MOROCCANZEST
From moroccanzest.com
MOROCCAN SYRUP ORANGES RECIPE | CDKITCHEN.COM
From cdkitchen.com
MOROCCAN SPICED OLIVES RECIPE | EPICURIOUS
From epicurious.com
HOMEMADE MOROCCAN SPICE MIX - FRUGAL AND THRIVING
From frugalandthriving.com.au
EASY HOMEMADE MOROCCAN ORANGE CAKE (MESKOUTA) RECIPE
From thespruceeats.com
MOROCCAN-SPICED TURKEY WITH AROMATIC ORANGE PAN JUS RECIPE
From recipezazz.com
HOMEMADE MOROCCAN SPICE BLEND - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
MOROCCAN SPICED ORANGES RECIPE - FOOD NEWS
From foodnewsnews.com
MOROCCAN SPICED PATTIES RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN SPICE BLEND RECIPE - MAKING A MOROCCAN SPICE MIX
From somethingiscooking.com
HOMEMADE MOROCCAN SEASONING SPICE MIX - BARGAIN MUMS
From bargainmums.com.au
MOROCCAN SPICE RUB - RECIPE - FINECOOKING
From finecooking.com
MOROCCAN-SPICED ORANGE SLICES IN ORANGE BLOSSOM WATER
From lifesafeast.net
MOROCCAN CINNAMON SPICED ORANGES - KOSHER COWBOY
From koshercowboy.com
MOROCCAN SPICE BLEND (MOROCCAN SPICES) - FIT FOODIE FINDS
From fitfoodiefinds.com
THE 30 MOST POPULAR AND AUTHENTIC MOROCCAN RECIPES - 196 FLAVORS
From 196flavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love