Moroccan Tea - Mooroccan Cuisine
All around the globe Moroccan mint green tee is presumably the most popular seal of Morocco. Everybody thinks about it and cherishes it, however making it remains a puzzle.
For Moroccans, mint tea is as vital as earl dim is for the British and green tea is for the Chinese. We serve it whenever of the day with sweet and appetizing nourishments; it’s sort of dependably tea o’clock in Morocco mint green tee.
The fixings are new mint, sugar, water and black powder tea. Black powder tea is a kind of green Chinese tea in which each leaf has been moved into a little round pellet. At the point when the round pellets are hydrated they turn out to be shockingly huge, investigate it, it’s enjoyable!
I could continue forever about Moroccan tea, it is invigorating, flexible, powerful… But, the fact of the matter it’s basically flavorful.
- 7 fresh mint sprigs cut in half so they can fit in the teapot and more for garnish
- 1 heaped teaspoon loose gunpowder tea
- 500 ml boiling water
- 3 tablespoons caster sugar
- • For this recipe, you will need a Moroccan teapot or a stovetop kettle. A stovetop kettle is a kettle you can safely place and use on your stovetop.
- • In a clean pot, pour the gunpowder tea and half a cup of the boiled water. Let the tea simmer for a minute and pour out the water in a separate cup. If using a stovetop kettle, strain the water to keep the tealeaves inside the pot. Set this cup aside as it contains the essence of the tea. Don’t discard it.
- • Repeat the same process, pour half a cup of the boiled water in the same teapot but this time, swirl the teapot a couple of times to rinse to the tea leaves. If using a stovetop kettle, strain the water to keep the tealeaves inside the pot. Pour out the water and discard it.
- • Now, insert the fresh mint, sugar and first cup of water you set aside earlier. Fill the teapot with the remaining boiled water and let gently simmer over medium-low heat until it comes to a boil. It’s important to let the tea slowly come to a boil to enable the gunpowder tea and fresh mint to steep properly. If you use a Moroccan teapot, you will see steam coming from the teapot when it’s boiling.
- • When it comes to a boil, carefully open the teapot and with a large spoon, stir the tea to make sure that the sugar is well dissolved. Serve hot. if using a stovetop kettle, strain the tea to keep the tealeaves inside the pot when pouring into each glass.
- • Place some fresh mint in each tea cup/glass to obtain a stronger fresh mint aroma and to decorate your tea cups/glasses (optional).
• Moroccan mint tea is traditionally very sweet but feel free to adjust the quantity of sugar to your taste.
• If you use a regular heatproof teapot, don’t forget to use a small sifter when pouring the tea in the glasses to retain the gunpowder tealeaves.
• Feel free to flavour your Moroccan tea with any other aromatic herb that you like such as verbena, sage and geranium.
• You can find gunpowder tea in most Middle Eastern grocery shops.