I love Moroccan Mint Tea, so it was the first thing I chose to prepare for my Daring Cooks’ Middle Eastern Breakfast. It traditionally hails from the Maghreb region (Morocco, Algeria and Tunisia), but it has now spread throughout the Arab world. It is more like a “social drink” served to guests and I would compare it to the Indian chai in this. I remember very similar scenes of me shopping at the bazaars in Mumbai and the souk in Tunis and being offered chai and mint tea respectively. It is amazingly delicious… packed with mint flavour, golden and sweet, almost nectar-like. It goes very well with the rest of the breakfast dishes I prepared (Ful Medames and Za’atar Manouche). It is one of those comforting drinks that are great to know how to make, so you can enjoy it whenever you feel like it. Enjoy!
Moroccan Mint Tea
- 1 tsp green tea leaves gunpowder
- 5 tsp sugar
- 12-14 fresh mint leaves
- 1 cup water
- 1 sprig of mint per glass to serve