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by Molly O'Neill from "New York Cookbook"

Sarah Elmaleh, the daughter of a rabbi, was born in 1898 in the seaport village of Essaouira in Morocco, and learned many of her cooking techniques from the family's Arab servants. She came to Brooklyn in 1939 with her husband, a businessman, their children, and an exotic repertoire of recipes that combined Moroccan and Sephardic cuisines. This recipe comes from her granddaughter, Lisa Craig Kuhr. It makes an alluring first course and is wonderful followed by lamb, grilled chicken, or a fish stew.

Serves 4 to 6


5 navel oranges, peeled and diced*
3/4 cup black salt-cured (shriveled) olives, halved and pitted
2 cloves garlic, minced
1/4 teaspoon coarse (kosher) salt, or to taste
1 teaspoon sweet paprika
1/2 cup minced fresh parsley
1/2 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons olive oil

* FreshDirect Note: When navel oranges are out of season, we will substitute another suitable variety in the ingredients below.

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Combine all the ingredients in a bowl and toss well. Refrigerate to chill, then serve.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Navel Orange - $1.49/ea Save! 4 for $5.00
Pitted Moroccan Oil-Cured Olives - $8.99/lb
  Italian Parsley
This product is currently unavailable.
You May Already Have
  Spice Supreme Paprika - $1.29/ea
  Garlic - $4.99/lb
  Spice Supreme Ground Cumin - $1.29/ea
  Spice Supreme Cayenne Pepper - $1.29/ea
  O-Live & Co. Extra-Virgin Premium Olive Oil - $13.99/ea
 25fl oz
  Morton Coarse Kosher Salt - $2.99/ea
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