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Sweet Moroccan Cucumber Salad

Are you looking for a refreshing spring-summer salad to serve with your dinner?  On the last Pitcher & Powell Culinary Adventure to Marrakech, we learned to make this simple, yet stunning sweet cucumber salad!  The only ingredient that you may not have on hand but can be ordered from a specialty store (such as The Spice House). If you have been to Morocco, this salad may bring back fond memories and if you haven’t been, it is a great way to experience a taste of Marrakech!

Sweet Moroccan Cucumber Salad

Sweet Moroccan Cucumber Salad

Tasha Powell
This recipe serves 4 people as a starter or salad. Alternatively, serve as a side dish with grilled meat or fish.
Prep Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine North African
Servings 4 people


  • 1 English Cucumber or 2-3 Persian cucumbers
  • 2 tbsp Sugar
  • 2 tbsp White Vinegar
  • 1 tbsp orange blossom water * see note
  • 1 tsp Toasted Sesame Seeds optional


  • Grate the cucumber and place it in a colander for the water to drain (20 minutes)
  • Mix the grated cucumber with sugar, vinegar and Orange Blossom water just before serving.
  • Optional: Garnish with cucumber rings and toasted sesame seeds.
Keyword Cucumber, Salad
Tried this recipe?Let us know how it was!

More Recipes from Marrakesh:

Moroccan Zaalouk d’Aubergine a Spiced Eggplant Salad

Vegetable, Shrimp Pastillas

B’stila b’djej a Traditional Dish from Morocco

Vegetarian Moroccan Tagine



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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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