There are no particularly special foods that a moroccan would eat with mint tea.
Moroccan mint tea pouring.
When the tea is ready.
Stir in sugar to taste and mint sprigs and steep 3.
Or you can choose to serve with absolutely nothing at all.
If you have kept the first glass of tea with the strong tea aroma in it this is the moment to pour it back into your pot on top of the mint the sugar before pouring the remaining boiling water.
The native spearmint nana possesses a clear pungent mild aroma and is the mint that is traditionally used in maghrebi mint tea.
In cafés it s not uncommon to order a selection of moroccan pastries to nibble on while relaxing with a pot of tea and chatting with friends.
Place two teaspoons of gunpowder green tea into a traditional moroccan teapot.
Moroccan tea can be served with meals dried fruits and nuts an array of sweets or other moroccan tea time recipes.
Then add 1 teaspoon of loose gunpowder tea and the rest of the hot water to the teapot and let it steep for 30 seconds before straining the water out.
B sara fava bean and garlic soup would be almost naked without a glass of mint tea alongside it.
Some moroccans place a sprig of fresh mint leaves directly in the glass of tea.
Next add a handful of fresh mint tea add your choice of herbs and a little bit of beetroot sugar up to 4 chunks pour boiling water and sugar and let it simmer for a few minutes.
Add remaining 4 cups boiling water to tea and let steep 2 minutes.
The drink may be served with any meal.
How to make moroccan tea.
By jalouni s estimation about a tablespoon of green tea works for making a pot of moroccan mint tea of which most of the tea pots are about a liter in size about four to five cups of water.
First we boil the water says jalouni and then we add the green tea and boil it for another five minutes.
The kettle is set onto a gas burner until it boils.
Moroccan tea starts with adding water and loose tea leaves directly into a tea kettle.
While preparations vary most recipes for moroccan mint tea involve gunpowder green tea sugar and fresh mint.
At that point fresh mint and sugar is stuffed into the pot and left to steep for about five minutes.
Pour out the glasses of tea about two thirds to three quarters full.
Add a large bunch of fresh mint about 10 branches slightly crushed to make the aroma come out into the bottom of the teapot then add 2 3 tbsp of sugar depending on how sweet you would wish to have it moroccan tea is generally very sweet adding up to 6 tbsp.
In morocco mint tea is sometimes perfumed with herbs flowers or orange blossom water.
Other hybrids and cultivars of spearmint including yerba buena are occasionally used as substitutes for nana mint.
Preparation put tea in teapot and pour in 1 cup boiling water then swirl gently to warm pot and rinse tea.
Try to pour from an arm s length above each glass to get that nice foamy head.
