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Moroccan Mint Tea Recipe

  • Ingredients: 28
  • Serves: 6

Moroccan mint tea with loosely packed fresh mint leaves plus mint sprigs for garnish, sugar, gunpowder green tea, boiling water.

Ingredients

  • 2 cups loosely packed fresh mint leaves plus mint sprigs for garnish
  • 1/3 cup sugar
  • 2 tbsps. gunpowder green tea
  • 6 cups boiling water

For paprika sauce:

Accompaniments:

  • Moroccan-spiced vegetables
  • bulgur pilaf or couscous

Charmoula topping

  • 2/3 cup thinly sliced red bell pepper
  • 2/3 cup thinly sliced red onion
  • 2/3 cup chopped fresh cilantro
  • 1/4 cup water
  • 2 tbsps. olive oil
  • 2 tbsps. paprika
  • 1 tbsp. chopped garlic
  • 1 tbsp. tomato paste
  • 1 1/2 tsps. ground cumin
  • 1/4 tsp. dried crushed red pepper

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 In a teapot combine mint leaves, sugar, and tea and add boiling water. Let tea steep 5 to 10 minutes.

    For this step you will need

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Moroccan Mint Tea Recipe

  • Ingredients: 14
  • Serves: 6
  • Prep: 10 min
  • Bake: 10 min

Moroccan mint tea with special equipment : a 1- to 1 1/2-quart teapot. To make this moroccan mint tea for 6 persons you will need 10 min for preaparation and 10 min for baking.

Ingredients

  • Special equipment : a 1- to 1 1/2-quart teapot

Equipment:

  • a 4- to 6-cup jar with a tight-fitting lid

Cataloupe-Basil Saladita

  • 1 small, ripe cantaloupe
  • 12 fresh basil leaves

Apple-Parsley Saladita

Pomegranate-Mint Saladita

  • Seeds from 1 large pomegranate
  • 25 fresh mint leaves

Mango-Cilantro Saladita

  • 2 fresh mangoes
  • Fresh lime juice
  • 2 handfuls cilantro
  • Crushed red pepper

Directions

  1. Step 1 Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
  2. Step 2 Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more.

Nutrition information

Calories 30 Carbohydrates 8 g (3%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 9 mg (0%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 0 g Cholesterol 0
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