Moroccan Imperial & Coastal
Moroccan Mint Tea (Atay b'Nana)
Not a drink but a ritual: gunpowder green tea brewed strong with bunches of fresh spearmint and plenty of sugar, poured from a height into glasses to crown it with froth — the pulse of Moroccan hospitality.
15 min · Serves 6 · Easy
6
Ingredients
Base
Method
Start cooking mode- Prep 5 min · Cook 10 min · 15 min total
- easy
- 1
Rinse the tea leaves with a little hot water to wash; discard that first water.
- 2
Steep tea, mint, and sugar in boiling water in the teapot.
- 3
Pour from a height into glasses to aerate and froth; the first glass is often returned to the pot to mix.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
