Orange Salad With Cinnamon Traditional recipe: 6 juicy and seedless oranges 50 g (1¾ oz.) icing sugar Juice of 1½ oranges 100 ml (3½ fl. oz.) orange-blossom water To serve: 1 teaspoon ground cinnamon 100 g (3½ oz.) walnuts, coarsely crushed (optional) 3 mint sprigs Peel the oranges, remove the pith completely and cut them into slices 5 mm (1/4 inch) thick. Discard any pips and core or pith. Arrange the orange slices on a large, round plate in a spiral shape, each slice slightly overlapping the previous one until the plate is covered completely. Sprinkle on the icing sugar and add the orange juice and the orange-blossom water. Cover with cling film and refrigerate. Before serving, sprinkle with the ground cinnamon and scatter on the walnuts. Decorate the centre of the plate with the sprigs of mint. Serves 6. From "The Momo Cookbook" by Mourad Mazouz middle eastern recipe index christina m k al-sudairy buy the book!