Have you all been following Maud Netwon’s posts of Recipes from Writers? It’s great.
Here’s one that especially caught my eye. It was one of the most enjoyable things about my Morocco visit.
Laila LaLami’s Moroccan Mint Tea:
Boil water in a kettle. Pour a little hot water in a tea pot to warm it up, then pour it out. Put in a rounded tablespoon of Chinese gun-powder green tea, then add a full handful of fresh mint. Add sugar to taste. (Most Moroccans like their mint tea extra sweet and would use about five tablespoons of sugar in a mid-size tea pot.)
Add boiling water, gently stir, and then let sit for about five minutes before serving (in a small glass, never in a cup.) If you like your tea pretty strong (i.e. Sahrawi style) place the tea pot directly on a very light fire and wait until foam forms at the top, then remove from the stove and serve. That’s about it.
This infusion is perfect with holiday cookies, or alone. I haven’t yet managed to screw this one up, and if I can make it, then, really, anyone can.