I took it as a sign that it was time to make Moroccan mint tea. I have been making this tea, ever since I went to Morocco in 2001. Of course, I've developed my own method by now, and it has been transformed into something that perhaps isn't 100% authentic, but is, nevertheless, delicious and refreshing. The main difference is that I don't sweeten it with sugar, but with honey. And I don't make it anywhere near as sweet as they do. It's a matter of taste, I guess. You take a green tea bag and put it in a pot with about three sprigs of mint and a tablespoon of honey, before covering with freshly boiled water. Allow to brew for about five minutes, then pour into individual teacups. Or small glasses, if you want to be Moroccan about it. If I'd found some pinenuts, then I would have toasted them, and let a few float on top, just like they did in Quarzazante, on the edge of the Sahara desert
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