Moroccan Tea is called Atai, it is the traditional and most important drink in Morocco, the mehod of prepatation varies from one region to another. for example it is sweeter in the north than in the south, the ceremonial preparation and presentation is very important specialy in the Moroccan Sahara.
We use the typical green tea imported from China, in addition to mint or leaves of wormwood (called chiba in Morocco) we use the "chiba" when we could'nt find mint (winter).
Moroccan tea is served hot with Moroccan cakes if available.
- Difficulty : 2/5
- Prep time : 5 min
- Cook time : 15 min
- Serves : 6
- In a tea-pot, combine two teaspoons of tea-leaf with one cup of boiling water
- With stirring, filter and keep only tea-leaf
- Add half a litre of boiling water.
- Put tea-pot on a low heat for about 10 minutes
- Then add the fresh mint and add the sugar cubes
- watch the caramelization (not to exceed 5 minutes)
- For a homogeneous mixture pour the first 3 glasses in the tea-pot.