Morocco without leaving home
With the post-Christmas blues in full swing, January is the perfect time to plan a trip to raise your spirits. But if you are stuck in our cold England, try our Moroccan mint tea to take your mind away. Enjoy 20% off our green tea with peppermint. Marrakech in a cup.
How to make a proper Moroccan mint tea
Mint tea isn't just a drink in Morocco. It is a sign of hospitality, friendship, and tradition. Moroccan mint tea is a favourite among many people outside of Morocco too because of its smooth and sweet taste. It's served very sweet and made the old-fashioned way with Chinese gunpowder green tea.
Our Moroccan mint tea is a blend of gunpowder green tea and peppermint leaf, and is perfect to make the minty, refreshing and sweet brew. If you prefer the traditional way, opt for our gunpowder green tea and add fresh mint.
Honestly Yum makes a great Moroccan mint tea
- 1 tablespoon loose Moroccan mint tea or 1 tablespoon loose gunpowder green tea and large handful of mint
- 3 tablespoons sugar (adjust to taste; add more if you like very sweet)
- 5 cups/120cl boiling water
- Add the loose tea directly to your Moroccan teapot.
- In a separate kettle, boil a pot of water.
- Add one cup of boiling water to the Moroccan teapot.
- Let the tea steep for 30 seconds.
- Pour the infused water into a glass, reserving tea leaves in pot.
- Add another cup of boiling water to the Moroccan teapot.
- Swish around the teapot in a circular motion for 5 seconds.
- Pour the tea into a glass and discard.
- Add the mint (if you used the gunpowder green tea instead of the Moroccan mint tea), sugar, and first glass of tea back into Moroccan teapot, then fill with boiling water.
- Place the Moroccan teapot on the stove over medium heat and bring to a simmer. Let simmer for 5 minutes.
- Remove from heat and pour one glass of tea. Pour this glass back into the teapot to mix. Repeat two more times.
- Pour the tea from high above each glass to create a froth.
- Garnish with a couple mint leaves (optional) and serve.
The tea is often accompanied with sweet pastries in Morocco.
Make some ‘cornes de gazelles’
A common dessert in Morocco is kaab el ghazal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar.
For the pastry:
- 200g plain flour pinch of salt
- 2 tbsp oil
- 160ml orange-flower water (approx)
For the filling:
- 200g ground almonds
- 100g caster sugar
- 1/2 tsp ground cinnamon
- 2 tbsp orange flower water
- Icing sugar, for dusting
- Sift together the flour and salt into a bowl.
- Mix in the oil with a fork then add just enough of the orange-flower water to bring the mixture together as a soft dough.
- Turn onto a work surface and knead until smooth and elastic then return to the bowl, cover and allow to rest for 10 minutes.
- In the meantime, combine all the filling ingredients in a bowl and knead to a stiff paste.
- When ready turn the dough onto a lightly-floured work surface and roll out very thinly.
- Cut into long strips about 8cm deep.
- Meanwhile, tear-off walnut-sized pieces of the filling and roll with your hands in to sausage shapes about 8cm long.
- Place the almond sausages about 3cm apart along the length of the dough strips setting them about 1cm in.
- Use a little water to moisten the ends of the tough.
- Take the far end of the pastry and fold over the almond rolls.
- Use your fingers to press down all the way around the almond fillings so that they sit up as humps in the pastry.
- Use a sharp knife to cut around the filling then press the edges down with the tines of a fork to seal.
- Carefully curve the pastries into crescent shapes then transfer to a lightly-greased baking tray and set in an oven pre-heated to 180°C.
- Bake for about 20 minutes, or until lightly-golden.
- Remove from the oven, dust with icing sugar and set aside to cool before serving.