Arabian Mint Tea Recipe

Discard the water and add the tea 24 mint leaves and sugar to the teapot.

Arabian mint tea recipe.

Strain out and discard water reserving tea leaves in pot. Swirl to combine then strain and discard water leaving tea in pot this cleans and removes the bitterness of the tea. Add boiling water to a teapot that holds about 4 cups water and swirl to warm. A shot glass is close to the slender glasses used in morocco.

Here is the recipe. Try to pour from an arm s length above each glass to get that nice foamy head. Heat on high until water is boiling and sugar has dissolved. If the tea reaches a full boil the top can foam excessively and spill over making a mess.

Or you can choose to serve with absolutely nothing at all. Set out glasses for the tea. Moroccan tea can be served with meals dried fruits and nuts an array of sweets or other moroccan tea time recipes. Combine the mint and green tea and sugar in the teapot then fill it with the rest of the hot water.

Again wait for 2 to 3 minutes swirl the teapot multiple times in order to rinse the tea leaves. Add remaining 4 cups boiling water to tea and let steep 2 minutes. This helps to dissolve and distribute the sugar. There s just no comparing the flavor of brewing from fresh leaves vs.

Remove tea bags and add mint and stir to combine. Pour water and sugar into a teapot or saucepan to boil on the stove. Taste and season with salt and pepper. Once you ve tried a cup of freshly steeped mint tea you ll never go back to the dried mint tea you get in a box.

Heat it just until it reaches a simmer. Allow the tea to steep for 5 minutes. Let the tea brew for three minutes. Stir in sugar to taste and mint sprigs and steep 3 to 4 minutes more.

Set aside for 5 minutes to infuse and to cool slightly. Some moroccans prefer to add the mint leaves after the tea has steeped. Arabic mint tea. 4 cups water cup sugar 3 black tea bags 5 6 fresh mint leaves.

Instead of stirring the sugar may be mixed into the tea by pouring tea into a glass then returning the tea to the pot. Fresh mint tea tastes bright and clean while the flavor of dried mint can be rather bitter and dull when brewed too long. Remove from heat and add arabian mint tea with honey tea bags. Keep the tea leaves inside the pot.

This time we discard the water because it is considered to have the negative part of the tea. Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar. Some moroccans place a sprig of fresh mint leaves directly in the glass of tea. While water is boiling add the tea bags and mint leaves and boil rapidly for 3 minutes.

Pour out the glasses of tea about two thirds to three quarters full. Add the beef stock tomato paste and worcestershire sauce and cook stirring occasionally for 5 minutes or until sauce thickens slightly. Fill just one glass with the tea then pour it back in the pot.