| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
Beverage |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
pt |
Water (up to) |
| 4 |
ts |
Tea leaves (up to) |
| 30 |
|
Spearmint leaves |
| 4 |
|
Mint sprigs |
INSTRUCTIONS
Yes I do have the recipe, it's from the Curry Club's "Favourite Middle
Eastern Recipes" book by Pat Chapman, as follows:
Boil the water in the kettle. Warm the teapot. Put the tea and mint
leaves in and add the boiling water. Leave it to brew for 2 or 3 minutes.
While brewing, warm tumblers by rinsing in hot water. Put one sprig of mint
in each tumbler. Pour tea into each tumbler through a strainer. It is
normal to add sugar lumps to the teapot, but it can be added tot the
tumbler to taste after pouring.
Now this is the original Moroccan mint tea recipe. I drink an awful lot of
tea, lemon or mint, and this is my quick mint tea version:
Make tea as you do normally; cut some sprigs of mint from the plant in the
pot on the balcony, rinse under the tap, put into a big mug, pour tea into
mug. Makes 4 cups.
GRIMBERG@FWI.UVA.NL
(DANIELLE GRIMBERGEN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Christ gives Life!”