.png) |
| Moroccan Tea with Lemon |
Moroccan Tea with Lemon Verbena and Pure Saffron
Ingredients:
- Green tea
- Lemon verbena leaves
- Pure saffron
- Sugar or honey for sweetness (optional)
Preparation method:
- First, bring water to a boil in a kettle.
- Next, take a teapot and add the green tea leaves. Let it simmer on low heat for about 10 minutes to allow the tea leaves to infuse.
- After turning off the heat, add the lemon verbena leaves and pure saffron.
- For sweetness, add sugar or honey according to your preference.
- Let the mixture rest for an additional 10 minutes to allow the ingredients to blend well and give the tea a rich, distinctive flavor.
Moroccan Tea:
Moroccan tea is one of the most famous traditional drinks in Morocco and is considered an integral part of Moroccan culture. It is known as "Atay" and is distinguished by its unique preparation method, which involves mixing green tea, especially Chinese "gunpowder" tea, with fresh mint or lemon verbena (verbena), and a lot of sugar.
Information about Moroccan Tea:
- Traditional Preparation: Moroccan tea is prepared using a distinctive metal teapot. Water is boiled, then green tea is added and washed to remove impurities. It is then boiled again with mint or lemon verbena leaves and sugar.
- Serving: The tea is served in small glass cups and poured from a height to create a froth on the surface, which is considered a sign of well-prepared tea.
- Social Occasions: Moroccan tea is an essential part of Moroccan hospitality and is served at various social occasions and family gatherings. It is a way to express welcome and generosity.
- Varied Ingredients: In addition to mint and lemon verbena, saffron or other herbs can be added to enhance the flavor.
- Health Benefits: Moroccan tea contains antioxidants from green tea, which helps improve digestion and soothe nerves, especially when prepared with mint or lemon verbena.
Moroccan tea is not just a drink but a symbol of Moroccan traditions and hospitality, reflecting the warm social spirit of the people.