Moroccan Mint Tea

Build the Meal Around Moroccan Mint Tea

• Msemen with honey
• Almond pastries
• Fresh dates

How to Make Moroccan Mint Tea

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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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Worth Knowing Before You Cook

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.

Storing and Reheating

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

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.