Recipe courtesy of Jessica Harris
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40 min
40 min
4 to 6 servings



Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. (Remove all the white pith from the orange with a sharp paring knife and then, holding the orange in one hand, run the knife around each segment inside the membrane. Do this over a small bowl to catch the juice.) Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.

Cook's Note

*Orange-flower water called zhaar in Morocco and mazahir in Arabic. Orange-flower water is used to impart a subtle flavor to many North African dishes. In Morocco, and the Maghreb, much of the orange-flower water that is consumed is home-distilled from fresh orange blossoms. In the United States, the choices are the Lebanese version that is readily available in shops selling Middle Eastern items and the harder-to-find French variety that can be found at gourmet stores and some shops selling baking supplies. Orange-flower water will last virtually indefinitely, but it loses its potency and becomes slightly cloudy if left on a pantry shelf too long. Mail Order Sources: African Heritage Foods, DBA Country Cottage Savories, 914-228-1584 Adriana's Caravan, 800-316-0820

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