CHILLED CUCUMBER AND ORANGE JUICE WITH OREGANO

Moroccans love fresh juices, and the combinations they make are eclectic and highly
seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it
can also be a drinkable dessert, especially on warm summer days. I once had it as a
“salad” served with a spoon—like Grated Carrot and Orange Salad (page 102)—in late fall
in the eastern High Atlas. Oranges hadn’t yet ripened, and instead the cook used small
clementines from down the valley. Served before a communal platter of Berber Barley
Couscous with Vegetables (page 174), the drink seemed closer to a light, sophisticated,
vibrant green gazpacho than a rustic salad.

2 lb/910 g medium cucumbers
21⁄4 cups/530 ml fresh orange or mandarin
orange juice, preferably clementine
11⁄2 tsp superfine sugar, plus more as needed
1⁄2 tsp dried oregano or zaâtar (see page 48),

plus more as needed
Trim the ends from the cucumbers and scrub
the peels. Remove about half of the peels from
each cucumber and remove the seeds if they
are large. Cut the cucumber into chunks and
put in a food processor or blender. Pour in
the orange juice and sprinkle in the sugar and
oregano. Blend for at least 1 minute or until
very finely puréed. The drink should be a bit
thick and slightly foamy. Taste for sweetness
and seasoning and adjust as needed.

Pour into a pitcher, cover, and refrigerate
until chilled. Serve in tall glasses or in small
bowls with spoons.

ALMOND MILK WITH ORANGE FLOWER WATER

MILKY TEA WITH OREGANO, ANISEED, AND LAVENDER