1 rounded teaspoon green tea
5 teaspoons sugar
12-14 large fresh mint leaves
1 cup water
1 sprig of mint per glass to be served
and sugar. Crush mint leaves in water. Bring to boil. Pour over tea and sugar.
Let steep for 5 minutes.
sprig of mint in two thick 4-ounce juice glasses.
Strain tea into glasses. Drink while hot.
The man I watched make this tea in Lebanon used one of the small brass coffeemakers
so common in the Middle East. He boiled the mint leaves, tea and sugar over his charcoal fire.
Then he strained this over the sprigs of
mint in the glass. I also watched a man do it this way in Morocco, so if you want to be authentic, rather than take an American
shortcut, that is the method to use.
From "Lebanese Cooking Streamlined" by Emily Kalled Lovell
Rinse a 4-cup teapot with boiling water. Add to
4 tsp. green tea
1/2 cup sugar
1-1/4 cup firmly packed fresh spearmint leaves (other kinds of mint may
4 cups boiling water
Allow tea to steep at least 3 minutes.
Stir slightly and correct for sweetness.
Serve hot in glasses. Serves 6.
Add fresh orange blossoms to the pot before pouring in the boiling water.
From "Middle Eastern Cookery" by Eva Zane