In Morocco tea—a refreshing infusion of both green tea and mint—is the symbol of hospitality, prepared with art, served with ceremony, and drunk at all times of the day. Introduced in the nineteenth century by the English, tea became an indispensable drink. It is traditionally served in richly engraved English-style silver teapots (the grandest are from Manchester) on silver trays with tiny legs. It is poured from a great height into small, ornamented colored glasses. Spearmint is the type of mint used, and the infusion is sweetened in the teapot. In Morocco they like it very sweet, with many lumps of sugar, but you can suit your taste.

Ingredients

　　1 1/2 tablespoons green tea

　　Handful of fresh whole mint leaves

　　Lump sugar, to taste

　　Bring a kettle of water to a rolling boil. Heat the teapot by swirling some boiling water in it, then pour out. Add the tea leaves and pour a little boiling water over them. Swirl around, and quickly pour the water out again, taking care not to lose the leaves. Add mint leaves and sugar to taste, and pour in about 5 cups boiling water. Allow to infuse for about 5 minutes, then skim off any mint that has risen to the surface. Taste a little of the tea in a small glass, and add more sugar if necessary. Serve in small glasses.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf