1000 Foods (pg. 704) for information, recipe is my own creation

            Moroccan cuisine is famous for its mint tea. Along with bunches of fresh mint, the tea requires green tea leaves and lots of sugar. A bit of rosewater can be added for even more flavor. Typically, the tea is served in tiny glass cups as a gesture of hospitality. The preferred serving method is to hold the teapot high while pouring, so the liquid froths as it hits the cups. Traditionally, the tea is served hot, regardless of the temperature outside. In fact, drinking hot beverages in the summer heat is common from Morocco to Italy to India. Supposedly, this encourages sweating to help cool the body, but since most people sweat anyway in the heat, I’m skeptical about its usefulness. Maybe it’s different when it’s a dry heat. Interestingly, even though iced tea seems to be uncommon in the Middle East, people there enjoy cold lemonade.

            Humans have been eating mint for thousands of years. It is mentioned in the Bible, various Ancient Greek texts, and in Apicius, the most complete cookbook to survive from Ancient Rome. Mint is a perennial and one of the easier herbs to grow. In fact, when left to its own devices, it’s notorious for taking over garden beds. Always cool and aromatic, there are two main varieties. Spearmint is the most versatile and widely used, while peppermint is a bit sweeter and spicier. At local garden centers, I’ve seen lemon, cinnamon, and chocolate mint. I’m not sure how much the flavors of these resemble their names, but they are interesting.

            When brewing green tea, it’s essential not to put the tea leaves in boiling water, which can draw out the tannins and make it bitter. Let it cool for a minute or two first. If using rosewater, add it immediately before serving to preserve its aroma.

            Ingredients:

• Several sprigs (about ¼ ounce) fresh mint
• 1 teaspoon green tea leaves
• Sugar to taste
• A few drops rosewater, if desired

            Directions:

1. Bring two cups of water to a boil. Remove, tear, and bruise the mint leaves. Place the mint in a teapot or strainer cup.
2. Pour the boiling water over the mint and allow to steep for five minutes.
3. Add the tea leaves and allow to steep for another three minutes. Strain into teacups, ideally holding the spout 2 or 3 feet above the cups.
4. Add a pinch of sugar to each cup, and a drop of rosewater, if desired.

Coming soon, I’ll have a recipe for Egyptian-style mint tea, so make sure to subscribe. Whenever there’s a new post, you’ll be notified right away.