The Book of Jewish Food, p. 249
4 oranges
Juice of ½-1 lemon or 2-3 tablespoons wine
vinegar
3 tablespoon argan oil or light
extra-virgin olive oil
3 garlic cloves, crushed in a press or
finely chopped
Salt
A handful of black olives
1 teaspoon cumin (optional)
1 teaspoon paprika
Pinch of cayenne or chili pepper (optional)
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| They only had mandarin oranges at Target so I used six of those instead of four navel oranges. |
Peel, the oranges, removing the pith. Cut them into
slices and then into pieces. Dress with a mixture of lemon juice, oil, garlic,
and salt and add the olives. Serve sprinkled with cumin (if using), paprika,
and cayenne pepper.
 |
| The sprinkling gives the dish an odd look to say the least. |
My Rating: 2/5 "This is weird. I try to be as cosmopolitan about food as I can, but this strained my spirit of adventure. The spices give things and weird texture, and on top of that the orange/olive combo didn't quite mesh for me. I'm glad I tried it, but I have to admit I threw out the leftovers."
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