-
1
Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl.
-
2
Peel the oranges and segment them, reserving 2 tablespoons of the juice.
-
3
(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.
-
4
Do this over a small bowl to catch the juice.)
-
5
Place the orange segments in the bowl with the grated radish.
-
6
Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture.
-
7
Cover with plastic wrap and set aside for 30 minutes so that the flavors mix.
-
8
Serve at room temperature.
-
9
*Orange-flower water called zhaar in Morocco and mazahir in Arabic.
-
10
Orange-flower water is used to impart a subtle flavor to many North African dishes.
-
11
In Morocco, and the Maghreb, much of the orange-flower water that is consumed is home-distilled from fresh orange blossoms.
-
12
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.
-
13
Orange-flower water will last virtually indefinitely, but it loses its potency and becomes slightly cloudy if left on a pantry shelf too long.
-
14
Mail Order Sources: African Heritage Foods, DBA Country Cottage Savories, 914-228-1584 Adriana's Caravan, 800-316-0820
-
15
Combine all the ingredients except the olive oil in a small glass bowl and beat well with a fork or wire whisk.
-
16
Gradually drizzle in the olive oil, making sure that all the ingredients are well mixed.
-
17
Serve at once in a sauceboat or drizzle over the salad and toss.
-
18
BOILED OKRA: 1 1/2 pounds fresh okra pods 1 tablespoon vegetable oil 1 medium onion, minced 2 1/2 cups beef stock 1 teaspoon freshly squeezed lemon juice
-
19
Wash and top and tail the okra, discarding any blemished or hard pods.
-
20
Heat the oil in a heavy saucepan and saute the onion until it is translucent.
-
21
Add the okra and cook it for 3 minutes, stirring constantly.
-
22
Add the stock, cover, and cook for an additional 10 minutes, or until the okra is fork-tender.
-
23
Add the lemon juice and serve hot.
