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Frequently paired with
The best thing to pair and share with Maghrebi Mint Tea
Ingredients
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Tea and herbs
Water and sweetener
Finishing (optional)
Method
Prepare water and tea
Brew and sweeten
First infusion
Pour about 1/2 cup of the boiling water over the tea leaves to rinse them, swirl gently for 10–15 seconds, then pour off and discard this first infusion. This removes dust and prevents bitterness.
Main infusion
Pour the remaining boiling water (about 3 cups) into the teapot over the rinsed tea leaves. Add 3 tablespoons of granulated sugar to the teapot. Stir gently to dissolve the sugar.
Add mint and steep
Add the 6 sprigs of fresh spearmint (and optional 2 sprigs peppermint) to the teapot. Cover and let steep for 3–5 minutes off the heat; 3 minutes yields a lighter cup, 5 minutes yields more aromatic mint.
Mixing and serving
Aerate and mix (traditional pouring)
To develop the signature Maghrebi tea flavor and texture, pour a small cupful from the teapot into a heatproof glass, then pour it back into the pot from a height of a few inches. Repeat this two or three times to mix and aerate the brew and to help dissolve any remaining sugar.
Taste and adjust
Taste the tea. Add more sugar if desired (stir in until dissolved) or steep 1–2 minutes longer for stronger flavor. If too strong, dilute with a little hot water.
Serve hot or iced
For hot service: pour into small glasses, garnish each with a sprig of mint. For iced tea: let cool slightly, pour over a glass of ice (about 1 cup per serving) and garnish with mint.