Moroccan Mint Tea

Method

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1. Warm a metal teapot by swilling boiling water round it and pouring it away.

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2. Put the gunpowder tea in the pot, pour in about 150 ml boiling water, swirl for 30 seconds and pour that water off. This first rinse removes the bitterness.

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3. Some households keep this first liquid as "the spirit of the tea" and add it back at the end; either is correct.

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4. Add the sugar and the boiling water to the pot and set it over low heat. Bring to just below a boil and hold it there for 3 minutes.

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5. Push the whole bunch of mint into the pot, stems and all, and pressing it under the surface with a spoon.

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6. Leave 3 to 4 minutes only. Longer and the mint turns bitter.

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7. Pour a glassful and return it to the pot. Repeat twice — this mixes the sugar through without stirring.

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8. Taste and add sugar if needed. Moroccan tea is sweet.

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9. Pour into small glasses from at least 30 cm above them so a foam head forms, and serve with a sprig of mint in each.

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Chef’s Tips

• Rinse the leaves first. It is the difference between smooth and bitter.
• Mint for four minutes, no longer.
• Pour from height. Foam is the sign of a well-made glass.

Pairing Suggestions

• Msemen with honey
• Almond pastries
• Fresh dates

Storage & Reheating

Drink fresh. Leftover tea is good chilled over ice the same day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.