Moroccan Mint Tea and Cuisine Tips

Good morning (Sbâ7 lkhîr / Literally: morning of wealth /grace

or

Good morning (Sbâ7 nnôr / Literally: morning of light)

Today I welcome you for another week of inspiration. This week i go through the culture and tradition of Morocco. Thanks to one of my Twitter followers Majdi (http://majdis.com/blog). He is a great Web Designer!

Moroccan Proverb Quote

"A stone from the hand of a friend is an apple."

Mint Tea
This is very refreshing on a hot afternoon or after a meal instead of black coffee.The tea ceremony is sacred and there is quite an art form to the pouring of the tea. The higher the pour the better, which takes a bit of practice.

Ingredients

Gunpowder tea (or any green tea)
Boiling water
Fresh mint (prefer short leaf bunch, with less stem) Sugar to taste

Preparation

Place the tea in a tea pot (allow 3 tablespoons for a large tea pot about 5 to 6 glasses). Pour over ½ cup fresh boiling water. Allow the tea to steep (let stand) for 10 seconds only. This will rinse the gun powder tea and allow the leaves to open up. Pour out the water.

Add all the mint and sugar to taste. Pour fresh boiling water onto mix to fill the pot.

Allow the tea to steep for a few minutes. (If you prefer your tea strong, you may bring the full tea pot to boil and let it stand for a couple more minutes)

Pour 3 to 4 cups, but do not stir. Simply pour back into the pot, this allows the mint tea mixture to blend naturally.

Preparing a Tajine

To prepare a new tajine before cooking; soak overnight in water (the bathtub is a good place). Then fill with water, add same salt and a few bay leaves and a few cardamom pods. Heat over a low gas flame, until boiling to infuse the herbs into the porous terracotta. If your tajine is used regularly this won't need to be redone. Tajines can be used on the barbecue, charcoal or low gas flame but are not recommended for electric cook tops or in the oven.

Using a Tajine

Layer celery stalks on base of tajine before filling with meats etc. This acts as a trivet, lifting the meat off the base of the dish and prevents burning.

The famous terracotta pot with a conical lid is essential. It is synonymous with Moroccan cooking and chefs say anything cooked in a tajine tastes absolutely amazing!  The secret is that food is gently cooked in terracotta and that the steam circulates to cook it perfectly.

Harissa Paste

Cover harissa paste with a layer of olive oil to preserve.

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Couscousiere

A deep, metal 2 part cooking pot. Top of the range couscousieres come in copper. The bottom is where the meat or vegetables are cooked.  And the top section, which fits snugly over the base and forms a “waist” is where the couscous is steamed, with the fragrant steam rising to make the couscous fluffy and light.  You can substitute a metal steaming basket that fits over a large saucepan.

Couscous

Couscous is known as a gift from Allah and is a staple of North African countries. When prepared traditionally, fine semolina is rubbed with super fine semolina to coat until it resembles a grain. When steamed it becomes light and fluffy.

Saffron

Saffron is the stigma of the crocus flower and also the world's most expensive spice. It is used both for its distinct flavour and colour. Too much can be overpowering.

Cinnamon

Cinnamon or Cassia Bark is harvested from the bark of the tree with cinnamon being much finer than cassia.

Cumin

Cumin available both as seeds and ground. Cumin has a slight liquorice flavour and is an essential spice in curry blends. Used in marinades and salads.

Sweet Paprika

Sweet Paprika made from sweeter, milder varieties of capsicum. It has a good depth of flavour and also adds a vibrant color.

Orange Blossom Water

A distilled water with the flavour of orange derived from the essential oil found in the blossom. Used in sweet and savoury dishes. It is also splashed onto the palms of guests when greeting them into the home.

Preserved lemons

Preserved lemons are lemons which have been preserved in salt and either brine or oil. Kept away from light for at least 40 days,  their flavour changes from acidic to mellow and sweet. Used as an ingredient, in marinades and as a garnish.

Harissa

Harissa is a paste made from chillies, garlic and oil and often flavoured with ground coriander and cumin. Served as an accompaniment with many meals.

Goodbye (Bslâma) and enjoy your day