A few months back I posted this photo in my Instagram story.
Someone asked me for the recipe, oh oh. I was a little embarrassed as I’d never made it before in my whole 2, now 3 years of being here in Algeria.
I admitted to the questioner my tea was shop bought and that when I get around to making it, I would share the recipe.
Well here it is.
Moroccan Mint Tea
Most popularly known as Moroccan Mint Tea, it is made throughout the Maghreb region of North Africa. I would guess all over the Arab world aswell.
While it’s base is imported Chinese green tea, locally grown Spearmint leaves are added to give the tea its aromatic and refreshing flavour.
Traditionally the Tea is made strong and sweet.
Its strength: repeated boiling or long brewing. Here we are boiling the Tea twice; first to wash the leaves and remove most of the bitterness. The water of which we will discard. Second, to brew the Tea with the mint.
Its sweetness: Adding lavish amounts of white sugar. You can adjust the amount to your liking. Or even substitute with a healthier option, such as honey. Though that will have an affect on the mint flavour.
Lack of Froth or Fuss!
The froth which is missing from my Maghrebi Mint Tea and authentically would sit on top. It comes from the act of the skillful hand pouring out the tea from a height, repeatedly. Thus aerating the tea – forming bubbles. I am yet to pluck up the confidence to do this, but by all means you try it. I was more concerned with spills, resulting in stains on my white table cloth!
So yes, by no means is my method for making or pouring out the tea authentic, though it sure does taste good after a day fasting. Serve alongside Makrout, Qalb el Louz or freshly roasted salted peanuts.
Beginner’s Maghrebi Mint Tea
No fuss-No froth North African mint tea
- 2 tablespoon Tea Leaves (Green)
- 3 cups Water (tap, cool)
- 3 cups Mineral Water (bottled, cool)
- 1 handful fresh Spearmint leaves
- ¼-⅓ cup Sugar (Granulated)
- In a saucepan add tea leaves to 3 cups tapwater. Bring upto a boil, strain and discard the water.
- Place tea leaves back into the saucepan, this time add mineral water. As the tea is coming close to boil, add mint & sugar and stir to combine. Bring up to a boil for 2-3mins then turn off the heat. Allow tea to steep for 2-5mins. Strain the tea into a teapot or directly into tea cups/glasses and serve warm alongside salted peanuts or your favourite sweet treats.
- UK cup = 250ml
- Optional: You can place a mint leaf in each cup when serving.
- Makes approximately 8 × 90ml glasses of tea
- If you are in North Africa, I recommend the SAFINET E’SAHRAA brand of green tea leaves.