Ingredients

　　Tea is relatively new in the Middle East, where it was introduced in the nineteenth century. Though not as important as coffee, it has been widely adopted, especially in times when coffee has been expensive. In Egypt it was drunk strong and black. In other parts, spices are often added. Make tea in the usual way and put a stick of cinnamon with 3 slices of lemon in the pot. Alternatively, add 2 teaspoons aniseed and garnish each cup with finely chopped walnuts.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf