شلادة الّليمون حارّة/Moroccan Spicy Orange Salad with Black Olives / Salade Marocaine d'oranges et aux olives noires
Serves 4 people / Pour 4 personnes
Preparation Time: 0 h 15 minutes / Temps de préparation: 0 h 15 minutes
Moroccan cuisine is well known for its diversity of ingredients and of its complex spiciness and this salad represents well moroccan cuisine miracle combinations. When it comes to salads, Moroccan Jews, Fassis and Andaloussis' communities are the leaders and thanks to them if today Moroccan cuisine enjoys such rich diverse repertoire of starters, salads, entrées and amuse-gueules which always fascinate the tourists when they visit Morocco.
This is pretty very unusual salad which has no equal; try it and you will know why! Paula Wolfert observed in her book "Couscous and Other Good Food From Morocco": "Olives and oranges are one of those miracle combinations, like lamb and garlic, before which I sometimes feel I should bow in gratitude". The savory and sweet combination works so well in this salad. The contrast of sweet orange, the earthy robust flavour of black olives, and the bitterness of sharp garlic/sodaniya is truly marvellous! Quite an astonishingly combination of ingredients, bringing tantalizing flavour and creating a spectacular side dish. This salad is usually served as a refreshing accompaniment to Tagines, lamb or chicken and warm bread is always welcome. You can serve this salad with creamy goat cheese for an easy summer appetizer. Feel free to substitute garlic for the red onion and fresh mint for coriander and parsley if you wish. Hope you enjoy it!
Mamatkamal
Ingredients:
-4 large seedless oranges (navel oranges are great) / 4 grosses oranges sans pépins (Si vous pouvez utiliser les oranges navel, c'est encore mieux!)
-1/8 teaspoon freshly-ground peppermixed color whole peppercorns / 1/8 c à café ou à thé de poivre de différentes couleurs fraîchement moulu du moulin.
-2 tablespoons extra-virgin olive oil / 2 c à soupe d'huile d'olive extra-vierge
-About 10 black olives, stoned / Environ 10 olives noires dénoyautées
-1/8 teaspoon Sodaniya powder (known as soudaniya ghobra in Morocco) or hot red paprika or use red chilli powder / 1/8 c à café ou à thé de Sodaniya poudre (qu'on appelle soudaniya ghobra au Maroc) ou utilisez chilli en poudre.
-2 tablespoon fresh lemon juice / 2 c à soupe de jus de citron frais
Method / Préparation:
1-Wash the oranges and cut the peel off. Slice the top and bottom off and remove all pith. / Laver les oranges, couper les deux extremités, puis les peler à vif de façon à retirer la peau y compris la partie blanche.
2-Cut the oranges into slices. / Tailler les oranges en petits morceaux.
3-Combine the oil, lemon juice, salt, garlic, parsley, coriander and all spices, then mix well./ Dans un petit bol, placer l'huile, jus de citron, sel, ail, persil, coriandre et toutes les épices, puis bien mélanger le tout.
4-Place orange slices on plates or a large platter./ Servir les tranches d'oranges sur les assiettes individuelles ou un grand plat de service.
5-Sprinkle with the spicy vinaigrette. / Assaisonner avec le mélange d'huile et épices.
6-Stir gently to coat the orange slices evenly. / Remuer délicatement pour bien enrober les morceaux d'oranges uniformément.
7-Cover and set aside to marinate in the fridge for at least 30 minutes prior to serving. Mix two (2) or three (3) times to distribute the marinate well. / Couvrir et laisser mariner au réfrigérateur pendant au moins 30 minutes avant de servir, en remuant deux (2) ou trois (3) fois pour bien répartir la marinade.
8-If you wish, drizzle some extra olive oil over the salad and sprinkle with some goat cheese. Serve immediately. / Si vous voulez, arroser de nouveau d'un filet d'huile d'olive et ajouter quelques tranches de fromages de chèvre. Servir immédiatement.
9-Enjoy! Bssa7a w ra7a!
For more Salads Recipes Moroccan Style / Pour Consulter plus de Recettes de Salades Marocaines
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Aziza Arach