Ingredients
- 4 oranges*, separated in segments, and the segments peeled
- 1 medium red onion, sliced
- 30 ml sucre
- 5 ml roasted cumin
- salt to taste
- 25 ml Isot Kurdish pepper
- 30 ml lemon juice
- 100 ml olive oil
- few black olives as garnish
Preparation
1. Arrange orange and onion slices on large platter.
2. Season with remaining ingredients and let stand for 30 minutes.
3. Serve with bread to soak up the delicious juice that is formed.
* Valencia oranges work particularly well in this recipe. |
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