Moroccan recipe
How to make Mint tea
أتاي (atay)
All of Morocco, since the 1700s and 1800s
Green gunpowder tea brewed with plenty of fresh spearmint and sugar, poured from high above into small glasses so that it gets a little foam on top. It is offered to every guest as a sign of welcome.
Ingredients
- 1 tablespoon Chinese gunpowder green tea
- A large handful of fresh spearmint, with stalks
- 2 to 4 tablespoons sugar, to taste
- 750 ml boiling water
Method
- Put the tea in a teapot, pour in a small glass of boiling water, swirl it round and pour it away. This rinses the tea and softens its bitterness.
- Add the mint and the sugar, then fill the pot with boiling water.
- Leave for 3 to 4 minutes (or heat the pot gently on the stove), then pour a glass and pour it back into the pot once or twice to mix in the sugar.
- Pour into small glasses from as high as you comfortably can, to make a little foam. Take care: the tea is very hot.
Made it at home? Tick it off and it goes into your kitchen passport.
Green tea arrived with British traders, and imports grew greatly during the Crimean War in the 1850s, when British merchants sold tea in Morocco that they could no longer sell to the Baltic.
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