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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Bedouin Tea: A Wandering People's Enduring Comfort. The following recipe for spiced tea was, and still is, frequently enjoyed by the Bedouin. The Bedouin use the dried leaves of desert plants (habuck and marmaraya). In the U. , dried thyme or sage can be substituted for the desert herbs for a similar flavor. Experiment with different herbs and spices until you find a recipe that suits your taste. Found at The Austerity Kitchen. Note: As mentioned by reviewer UmmBinat in her comments, try wild oregano if you have access to it. Ingredients:
4 teaspoons dried thyme (bedouins use the desert herbs habuck and marmaraya) or 4 teaspoons sage (bedouins use the desert herbs habuck and marmaraya) |
2 cardamom pods |
1 cinnamon stick |
4 teaspoons loose black tea |
fresh drinking water |
honey, if desired |
Directions:
1. Heat 4 1/2 cups water with the thyme, cardamon pods, cinnamon stick and black tea.
2. Simmer for five minutes.
3. Turn off heat and steep for five minutes.
4. Strain tea and serve with honey, if desired.
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