6
THE PERFECT MOROCCAN
MINT TEA
Here are a few suggestions for a
perfect cup of Moroccan mint tea:
• Moroccan teapots have built-in
strainers, but if using another type of
pot, you’ll need to use a small strainer
when pouring the tea. Also, if your
teapot is stove safe, steep the tea over
medium-low heat just until it reaches
a simmer. Watch carefully. If the tea
reaches a full boil, the top can foam
excessively and spill over the pot onto
the stove.o the stove.
• Moroccan tea is traditionally poured
from a forearm’s height over the glass;
this allows for the creation of a desirable
foamy “head” on the glass of tea.
• A small sprig of mint can be added
to each glass for a more intense mint
flavor. In fact, some Moroccans prefer
to add the mint leaves after the tea
has steeped.
• Instead of stirring, the sugar may
be mixed into the tea by pouring tea
into a glass and then returning the
tea to the pot, repeating this process
several times.
RECIPE VARIATIONS
• Do adjust sugar to your personal taste.
The recipe reflects the fact that most
Moroccans like their tea exceptionally
sweet. This is changing a bit due to
dietary restrictions and increased
awareness of health issues related to
high sugar intake, so it is becoming
common to see two teapots on a
serving tray—one traditionally sweet,
the other lightly sweetened or not at
all. Guests choose from either pot or
request a glass comprising a mix of
the two.
• Although fresh mint leaves are preferred
in Morocco, you can substitute dried
spearmint leaves (about a tablespoon)
when fresh mint is unavailable.
Christine Benlafquih is a freelance writer and
cooking class instructor with a background in
Moroccan cuisine.
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MOROCCAN
MINT TEA RECIPE
ATAY BI NANA
INGREDIENTS
1 TABLESPOON GUNPOWDER
GREEN TEA LEAVES
1 LARGE HANDFUL
FRESH SPEARMINT LEAVES
(washed)
4 CUPS WATER
3 TO 4 TABLESPOONS SUGAR
STEPS TO MAKE IT
1. Gather the ingredients.
2. In a medium-size pot, bring the water
to a full boil.
3. Swirl a little of the boiling water, about
1/4 cup, in your teapot to rinse it. Discard
the water.
4. Add the gunpowder green tea to the teapot,
then pour a few tablespoons of boiling water
over the leaves. Allow the leaves to soak briefly,
then swirl the pot to rinse the leaves and discard
the water.
5. Add the mint leaves and sugar and fill the pot
with about 2 cups boiling water. Leave the tea
to steep for at least five minutes.
6. Gently stir the tea and serve.
7. Enjoy!
Morocco