Authored by: Debra Fehr on October 26, 2011
Finding inspiration for this Feast blog was not difficult. The artwork is truly a feast for the senses! The picture that drew me in and kept my attention was a lithograph by J.C. Heywood called Vanity, Vanity Version Two from 1980. It features a desktop filled with items, perhaps gathered from travels around globe. The first thing I noticed is a human skull, and right behind it are books on India and Paris. That's it, I was captured! The other items included a violin, large crystal gems mixed in with bills and currency, and right in the middle I observed a beautiful silver teapot.
That's when images of my own adventures melded with the image in front of me. My own adventure was located in Morocco, in the Sahara desert where we trekked beneath the shimmering stars on camel back to a Berber encampment. There, we spent the night listening to traditional drumming, stargazing under the full moon, and we drank delicious traditional mint tea. And every time I drink this mint tea, I am swept back to this time and place, and I’d like to share it with you.
My Moroccan Mint Tea Recipe
- In a medium size pot boil water, turn down the heat and wait about a minute before placing 2 bags of green tea (Loose Chinese gunpowder tea is the best but make do with what you have)
- Steep for about 5-10 minutes. Remove teabags or filter your loose tea. You can reheat this pot of tea throughout the day and add to your mint filled teapot as needed.
- [Optional – you can at this stage add several tablespoons of sugar before you reheat the tea.]
- Place fresh mint springs, lots of them, into a small teapot – it should be fairly well filled with mint. Add your reheated tea into the teapot and let it steep for 2 to 5 minutes or to your desired strength.
- It’s now ready to enjoy. Traditionally the tea is served in small glass cups, but it’s just as tasty in your favourite tea cup at home.
- Moroccans love their sugar, and offer 4 cubes for a single cup. Try it both ways and see what you prefer.
I hope you enjoyed my adventure and find this recipe easy to follow and after a couple of try's you'll be able to make just the way you like it.
Come, enjoy Feast at the WAG, and share your tantalizing inspirations, whether it was a trip, a family gathering, or a feast all on your own.
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