Morocco’s traditional drink, mint tea, is served in restaurants and homes throughout the country. It is drunk after meals, with dessert, and throughout the day. It is ceremoniously poured from a height into small tea glasses and served with fresh mint leaves. When I was young, my father would often cut the mint directly from out garden, and I grow it in my home today.

 

 

Serves 4 to 6

 

Ingredients:

4 1/2 cups boiling water plus extra to clean the teapot

1 small bunch of spearmint leaves

2 1/2 teaspoons Chinese gunpowder green tea

4 tablespoons sugar

 

Directions:

1.Bring water to a boil in a kettle or medium saucepan.

2. Rinse the mint leaves and pat dry with paper towels or a clean dish towel.

3. Clean the teapot with a small amount of boiling water and then discard the water. Add the tea and a little more boiling water, and swirl the water.

4. Add the  mint leaves, sugar, and the 4 1/2 cups of boiling water to the teapot, stir, cover, and let stand for four minutes.

5. Pour the tea into glasses and serve with a dessert.

Happy Cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

 

 

 

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