How-to guide
How to Make Moroccan Orange and Cinnamon Dessert
After a heavy tagine or couscous, this simple orange dessert is the classic way Moroccan meals often end: peeled orange rounds arranged on a plate, chilled, then dusted with cinnamon and scented with a few drops of orange flower water just before serving. It needs no cooking at all, just good oranges and a light hand with the perfume.
About 20 minutes (plus chilling)
Step by step
- 1
Peel the oranges properly
Using a small sharp knife, slice off the top and bottom of each orange, then cut away the peel and white pith in strips, following the curve of the fruit so no bitter pith remains.
- 2
Slice into rounds
Slice the peeled oranges crosswise into rounds about 1cm thick, keeping them intact rather than separating into segments, and removing any visible pips as you go.
- 3
Arrange on a plate
Overlap the orange rounds attractively on a serving plate or in individual bowls, catching any juice released during slicing and pouring it back over the fruit.
- 4
Chill well
Cover and refrigerate the arranged oranges for at least an hour, ideally longer, so they are properly cold when served — this dessert is meant to be refreshing.
- 5
Add orange flower water
Just before serving, sprinkle a few drops of orange flower water evenly over the oranges — a little goes a long way, so add sparingly and taste if you can.
- 6
Dust with cinnamon
Finish with a fine, even dusting of ground cinnamon over the top, and a light scattering of icing sugar if you like extra sweetness.
- 7
Serve immediately
Serve straight from the fridge while still cold, ideally with a small glass of mint tea alongside to close the meal in the traditional way.
Common mistakes to avoid
- Leaving pith on the orange slices, which introduces unwanted bitterness against the fruit's sweetness.
- Adding too much orange flower water, which can quickly turn soapy-tasting rather than lightly perfumed.
- Serving the dessert warm or at room temperature — it is meant to be served properly chilled and refreshing.
- Dusting the cinnamon on too far in advance, so it clumps or discolours the fruit before serving.
- Using out-of-season, dry oranges, which lack the juiciness that makes this simple dessert work.
Tips from the kitchen
- Choose seedless, juicy oranges in season for the best result — this dessert relies entirely on good fruit.
- A few chopped dates or a scattering of toasted almonds can be added for extra texture and sweetness.
- Chill the serving plate itself beforehand for an extra-refreshing presentation.
- Orange flower water varies in strength between brands, so start with just a couple of drops and adjust.
- This dessert is a natural, light finish after a rich <a href='/dishes'>tagine or couscous</a> meal.
Questions
What is Moroccan orange and cinnamon dessert made of?
It is simply peeled, sliced oranges chilled and finished with a light dusting of ground cinnamon and a few drops of orange flower water, sometimes with a touch of icing sugar.
Why is orange flower water used so sparingly?
It is a strong, concentrated floral extract, and using too much can quickly turn the flavour soapy rather than pleasantly perfumed, so a light hand is important.
Can this dessert be made ahead of time?
The oranges can be peeled, sliced and chilled a few hours ahead, but it is best to add the cinnamon and orange flower water just before serving for the freshest flavour.
Why is this dessert served after a heavy meal?
Its light, cold, citrus character offers a refreshing contrast after a rich tagine or couscous, making it a popular simple way to close a substantial Moroccan meal.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.