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Moroccan Cucumber Salad

Moroccan Cucumber Salad

Adapted from Tastes of North Africa by Sarah Woodward


Orange flower water can be found in the international aisle, at some liquor stores, or online.

Moroccan Cucumber Salad


  1. 2 cucumbers, peeled and diced or grated
    Kosher salt, to taste
    The juice of 1 orange
    The juice of 1/2 lemon
    4 teaspoons orange flower water
    4 teaspoons granulated sugar
    1/2 teaspoon ground cinnamon


  1. Place the diced cucumber in a colander, sprinkle generously with salt, and leave to drain for at least 10 minutes.
  2. If using shredded cucumber, gently wring out the excess moisture with your hands; omit this step if using chopped.
  3. Whisk together the orange and lemon juices, orange flower water, sugar, and half the cinnamon in a medium mixing bowl.
  4. Add the cucumber to the dressing, and toss to coat.
  5. Sprinkle with the rest of the cinnamon and chill before serving.
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