Moroccan mint tea
Method
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Place the tea in a large teapot and pour in 1 cup boiling water. Swish it around and then strain, leaving the tea leaves inside and discarding the liquid.
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Then tightly stuff the mint into the teapot and cover with the remaining boiling water. Add the sugar and set aside for about 2 mins until it is dissolved.
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Pour out one glass (or cup) of tea and then pour it back into the pot. Repeat the process another two times.
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Try the tea before serving to ensure it is well mixed.
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(Hassan M’Souli – “Make it Moroccan” cookbook & Out of Africa restaurant in Manly, NSW)
Ingredients
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3 tbsp Chinese gunpowder (or green) tea
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1 litre + 1 cup boiling water
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1 bunch fresh spearmint (or mint) with red stalks, cleaned well
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¾ cup sugar
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