Moroccan Sliced Oranges with Cinnamon, Sugar, and Orange Flower Water

Moroccan Sliced Orange Dessert. Photo © Christine Benlafquih
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1-2 oranges (serves about 2)

Sliced oranges get simple yet sophisticated treatment with a generous sprinkling of ground cinnamon, sugar and orange flower water. Serve this classic Moroccan dessert as a perfect ending to family meals and company dinners.

Some Moroccans use powdered sugar instead of granulated, but I prefer the contrasting texture and crunch of the granulated sugar.

A sprig of mint leaves can be added as a garnish if desired.

What You'll Need

  • For Each Person:
  • 1 or 2 navel oranges
  • 1 teaspoon orange flower water
  • granulated sugar to taste (or powdered sugar)
  • ground cinnamon to taste

How to Make It

  1. Peel the oranges and removed the pith.
  2. Slice the oranges into rings, about 1/4 inch thick. If desired, cover and chill the oranges.
  3. Arrange the orange slices on individual plates or a serving platter – make a pattern if you like – and drizzle with the orange flower water.
  4. Generously sprinkle the slices with sugar and cinnamon and serve immediately.


You might prefer to halve or quarter the slices for easier eating; just arrange the pieces back into a sliced ring shape for a nice presentation.

If prepping the oranges in advance, wait to add the sugar and cinnamon until serving time.