Salatat al-Burtuqal wa al-Zaytoun

Nutrition · per serving

Steps

1. 1

   Prepare the oranges by cutting away all peel and white pith, then slice them into neat rounds about 1 cm thick. Arrange the slices on a serving plate or shallow bowl. Scatter the black olives over and around the oranges, then sprinkle with the chopped coriander.

   3 medium (about 450 g prepared) oranges, peeled and sliced into rounds60 g black olives, pitted10 g fresh coriander leaves, roughly chopped
2. 2

   In a small bowl, whisk the lemon juice, olive oil, ground cumin, chili flakes, and salt until combined. Taste and adjust the lemon or salt very slightly if needed; the dressing should be bright, savory, and lightly warm from the cumin and chili.

   15 ml lemon juice15 ml extra-virgin olive oil1 tsp ground cumin1/4 tsp chili flakes1/4 tsp fine sea salt
3. 3

   Spoon the dressing evenly over the oranges and olives. Let the salad sit for 2 minutes so the citrus juices mingle with the cumin and olive oil; this brief rest helps the flavors round out without making the oranges watery.

   15 ml lemon juice15 ml extra-virgin olive oil1 tsp ground cumin1/4 tsp chili flakes1/4 tsp fine sea salt3 medium (about 450 g prepared) oranges, peeled and sliced into rounds60 g black olives, pitted
4. 4

   Serve immediately as a starter or alongside grilled bread, tagines, or roasted vegetables. For the best texture, serve while the oranges are still fresh and juicy rather than chilled for too long.

Origin & History

Orange and olive salads are a classic part of the Moroccan table, especially where sweet citrus and briny preserved ingredients are paired in simple, refreshing combinations. The seasoning of cumin, olive oil, herbs, and sometimes chili reflects the broader Moroccan love of balancing brightness, spice, and savoriness in small salads served as part of a spread.