cardamom seed pods. Hot Tea with Cardamom and Cinnamon Put 2 Tablespoons of black tea leaves into a tea pot that you have just heated by rinsing it with boiling water. Add 6 cardamom pods and a 2-inch piece of stick cinnamon. Now pour in 5 cups of water that you have just brought to a rolling boil (put in 6 cups of you like your tea on the weaker side). Cover the tea pot and let the tea steep for 4 minutes. Stir the tea. You may serve this tea with milk and sugar, honey and lemon, or just plain. Serves 4-6. From "World-of-the-East Vegetarian Cooking" by Madhur Jaffrey Anise seeds Anise Tea 2 cups boiling water 2 tsp. whole anise seeds 2 cups medium-strength tea Put the anise seeds in boiling water 10 minutes. Strain and add anise water to the 2 cups hot tea. Serve at once. Serves 4. From "Muslim World Cook Book" by the Women's Committee of the Muslim Students' Association Cinnamon Cinnamon Tea 4 cups boiling water 2 T. tea 1 cinnamon stick Steep the tea and cinnamon stick in boiling water 5 minutes. Then strain and serve with lemon wedges. Serves 4. From "Muslim World Cook Book" by the Women's Committee of the Muslim Students' Association Tea field Anis-Cinnamon Tea 1 cup water 1 teaspoon aniseed 1/4 teaspoon cinnamon 1 tablespoon lemon juice 1 tablespoon honey Few slivers of blanched almonds, optional Combine all ingredients, except almonds, in small pan. Bring to boil, lower heat, simmer 5 minutes. Strain. Serve hot with slivered almonds. From "Lebanese Cooking Streamlined" by Emily Kalled Lovell Ginger root Anis-Ginger Tea 1 cup water 1 teaspoon aniseed 1/4 teaspoon ginger 1 tablespoon lemon juice 1 tablespoon honey Combine ingredients in small pan. Bring to boil, lower heat, simmer for 5 minutes. Strain. Serve hot in cups. This tea is often used to comfort sore throats and chest colds. From "Lebanese Cooking Streamlined" by Emily Kalled Lovell Rose petals Mint Tea 1 rounded teaspoon green tea 5 teaspoons sugar (granulated) 12-14 large fresh mint leaves 1 cup water 1 sprig of mint per glass to be served Mix tea and sugar. Crush mint leaves in water. Bring to boil. Pour over tea and sugar. Let steep for 5 minutes.   Place small 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 the pot: 4 tsp. green tea 1/2 cup sugar 1-1/4 cup firmly packed fresh spearmint leaves (other kinds of mint may be substituted) Cover with: 4 cups boiling water Allow tea to steep at least 3 minutes. Stir slightly and correct for sweetness.  Serve hot in glasses. Serves 6. Variation: Add fresh orange blossoms to the pot before pouring in the boiling water. From "Middle Eastern Cookery" by Eva Zane Rose Petal Tea Serves 4. 1-1/2 cups rose petals 3 cups water honey to taste Choose fresh rose petals. Strip the flower gently under running water then place the petals in a saucepan. Cover with the water and boil for 5 minutes, or until the petals become discolored. Strain into teacups and add honey to taste. From "Cooking the Middle Eastern Way" by Christine Osborne Spicy Hot Drink (Finjan Erfeh) (Egypt) Finjan Erfeh is traditionally served to visitors who come to see a new baby. 4 c. water 1 T. whole anise seeds 2 pieces ginger root, bruised 2 whole cloves 2 cinnamon sticks 4 tsp. sugar, or more 4 walnuts or almonds Boil spices in water until it is dark colored. Put sugar and one nut in each cup. Serves 4. From "Muslim World Cookbook" by The Muslim Student Association of the United States and Canada   Walnuts

Almonds

Mint