Some Tips
MOROCCAN MINT TEA
The mint tea is one of the most original traditions of Morocco, for all occasions, parties,
meetings and family nights a Moroccan offer mint tea.
The mint tea is drunk everywhere and all ... Artisans of Fez and Marrakesh create typical Moroccan models using
copper gold or silver hammered, chiseled or engraved with great finesse. Our site offers teapots, tea glasses, sugar
box and trays for your pleasure.
There are many different ways to make it. The traditional recipe calls for sugar which is used in this recipe, but you can experiment with healthier sweeteners like honey or agave nectar for a healthier drink.
- Ingredients
- 3 cups water
- 1 tablespoon loose Chinese gunpowder green tea
- 1/4 c. sugar
- 1 oz. fresh mint (about one large bunch)
Directions
- Bring the water to a boil in a pot. Place loose tea in the teapot, pour in one cup of the boiling water, swish the tea and water around, then strain out the water and leave the tea leaves in the pot.
- Add the remaining two cups of boiling water to the teapot and let it steep for at least five mins. *
- Add mint and sugar, stir, and let steep another 3-5 minutes.
- Serve with fresh mint leaves on the rims of the tea cups. Enjoy!
SAMPLE OF MOROCCAN TAGINE RECIPES
The following are a few of the most popular tajine recipes to recreate at home.
Recipe: Beef Tajine with Almonds and Prunes
Ingredients:
- 3 Lb. beef
- 4.oz butter
- 2 tablespoons of olive oil
- 2 large onions
- 1 teaspoon salt
- 1/4 cup sugar
- 1/2 teaspoon ground black pepper
- 1 strip lemon peel
- 1 teaspoon powdered ginger
- 1 Ib dried prunes
- 1/2 teaspoon powdered saffron
- blanched almonds
- 3 short cinnamon sticks
- fresh water cress or mint
- 2 tablespoons of olive oil
Making a Beef Tajine with Almonds and Prunes:
Combine the oil and ground spices in a bow, then cut the beef into cubes, chop onions finely, and mix both into oil and spices.
Let stand. Sear the meat lightly in butter, add any remaining marinade and enough water to cover-simmer until meat is tender while the meat is cooking, cover the prunes with boiling water. Set aside for 20 minutes. Drain the prunes and cook them in a small amount of liquid from the meat. Add the lemon peel, cinnamon sticks, and half the sugar.
Stir the remaining sugar into the meat. Arrange the meat, prunes, and their sauce on serving dish. Boil the remaining liquid from the meat rapidly to reduce it by half. Pour sauce over the meat and prunes. Garnish with almonds sauteed in a little butter and with watercress or mint. Serve with fresh bread, rice or couscous.
Recipe: Chicken Tajine with Olives and Preserved Lemons
Rock salt
- 1 whole large chicken, cut into 8 pieces
- 1 tablespoon white wine vinegar
- 5 tablespoons olive oil
- 1 large bunch fresh cilantro, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon real saffron
- Pinch fine salt
- 1/2 pound onions, chopped
- 5 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/4 pound gizzards, optional
- 1/4 pound chicken liver, optional
- 1/4 cup mixed olives, pitted
- 3 small preserved lemons
Making a Chicken Tajine with Olives and Preserved Lemons:
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate. In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes. For cooking, use an earthenware tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
Cook on a gas or electric stove for 45 minutes - 1 Hour. Allow the tajine to have a slight burn on the inside bottom. Serve with fresh bread.
