The delicate nutty argan oil is particularly good in this spicy Moroccan salad. It is made from the nut in the fruit of the argan tree, which grows exclusively in southwestern Morocco.

Ingredients

　　4–6 oranges

　　Juice of 1/2–1 lemon

　　3 tablespoons argan oil or hazelnut, walnut, or sesame oil

　　3 cloves garlic, crushed in a press or finely chopped

　　Salt

　　A handful of black olives

　　1 teaspoon ground cumin

　　1 teaspoon paprika

　　A pinch of ground chili pepper (optional)

　　Peel the oranges, removing the pith. Cut them into slices and then into pieces. Dress with a mixture of lemon juice, oil, garlic, and salt and add the olives. Serve sprinkled with cumin, paprika, and chili pepper.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf