Moroccan Oranges Food

HOW TO MAKE EASY MOROCCAN SPICED ORANGES

Steps:

• Dry toast the sesame seeds by heating a small pan over medium heat. Add the sesame seeds and stir continuously until they change color to a golden brown. Remove the sesame seeds from the hot pan to a saucer or small bowl.
• Cut the orange into half inch (1.5cm) slices, leaving the skin on. Then cut each slice in half vertically, as pictured. Arrange on a plate. Sprinkle evenly with the cinnamon. You can optionally refrigerate the sliced oranges until ready to serve.
• Just prior to serving, sprinkle the toasted sesame seeds over the sliced orange and serve.

MOROCCAN FRUIT SALAD

Steps:

• Cut up the strawberries & place in a bowl. Cut up the apples, bananas & 1 orange & add to the strawberries.
• Mix the sugar in with the fruit. Next add the yogurt & stir.
• Squeeze the juice from the last orange into the bowl and stir.
• Note: The yogurt & juice may separate if it is stored in the refrigerator. Stir before serving.

15 BEST MOROCCAN DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Moroccan treat in 30 minutes or less!

MOROCCAN ORANGE & CARDAMOM CAKE

Steps:

• Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
• Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
• After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

MOROCCAN ORANGE BEEF

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.

MOROCCAN SLICED ORANGES WITH CINNAMON

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.

MOROCCAN ORANGE CAKE

Steps:

• Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
• With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
• Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
• Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
• Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
• Here's the orginal MOROCCAN MEASUREMENTS:.
• 4 eggs.
• 1 soup bowl of sugar.
• 1 tea glass of vegetable oil.
• 1 soup bowl of flour.
• 2 sachets of baking powder.
• pinch of salt.
• 1 tea glass of fresh orange juice.
• zest from 1 or 2 oranges.
• 1 sachet of vanilla sugar.