Moroccan cuisine · Desserts & Sweets

Apple Salad with Cinnamon

Thin apple slices with cinnamon, honey and orange blossom water, topped with warm toasted almond flakes.

Ingredients · for 4 servings

• 6 apples
• 3 tbsp honey
• 1 tsp cinnamon
• 1 tbsp orange blossom water
• 1 lemon
• 50 g almond flakes
• 1 pinch salt

Instructions

1. Wash the apples, quarter them, cut out the core, and slice the quarters 2 mm thin with a mandoline.
2. Toss the slices immediately with the juice of half a lemon to keep them from browning, and spread them in a shallow dish.
3. Stir the honey with the remaining lemon juice, the orange blossom water and a pinch of salt until smooth, to make a thin marinade.
4. Pour the marinade over the apple slices, mix gently, and let the salad chill for 15 min.
5. Toast the almond flakes in a dry pan over medium heat for 2–3 min., stirring, until golden, and let cool briefly.
6. Dust the salad with the cinnamon, scatter the warm almond flakes on top, and serve immediately while they are still crisp.