Make Mine a Moroccan Mint Tea

A three hour shopping mission through winding mazes of souks in Marrakech can do real damage to pale winter skin and Michael Kors sandals. As my shopping high began to melt from the hot North African sun, I realized what I really needed a cold iced tea to take my attention away from the annoying orange grit rubbing between my toes and tingeing my new sandals.

My husband and I looked for the first café in sight to sit and regain our strength and will to walk back to the hotel. As we sat and tried to order an iced tea, we learned there was no such thing as iced tea, but the waiter recommended hot Moroccan Mint Tea. Ugh. Hot tea was just what we needed on a 105˚ day.

But alas! When in Rome (or Marrakech) do as the Romans do. At first sip, the warm earthy, herbal concoction actually started working its magic. The aromatics of the mint, health properties of the green tea and the sugar were just the right elixir to stir our spirits.

To Moroccans, Mint Tea is a symbol of hospitality and friendship. After experiencing various modes of travel throughout Morocco, it’s no surprise this drink is a given in a spirit of benevolence. In the Moroccan countryside, a seemingly simple trip to a friend’s house in a nearby town is usually made by either mule, horse drawn cart or an unconditioned car from the 1970’s.

A dark brew of Green tea is the actual base of the famous Mint tea. The show begins as the hot tea is poured from high above the tea cup from an hand-hammered sliver teapot with extra-long spout. The height and drama of the pour ensure a frothy cap to the tea which Moroccans prefer.As the hot liquid fills the glass, fresh sprigs of mint infuse the tea with their fragrance and liquid.

In the Moroccan version of hot tea, tea cups are replaced with jeweled toned glasses, about four inches high, adorned with elaborate and ancient gold leaf designs. Cone or cubes of brown natural sugar are served on the side to add for your desired sweetness.

As a person who doesn't actually like mint, I like this tea! As we finish our second serving of mint tea, I realize I am feeling refreshed. I am not noticing my burnt shoulders as much and feel ready to trek my way back into the souks. Perhaps now that I am refreshed, I can find that perfect shade of orange slippers!

MOROCCAN MINT TEA

6 fresh mint sprigs plus extra for garnish

3 teaspoons green or black tea

3 tablespoons sugar

4 cups water
Boil water and combine mint and loose tea and sugar in the teapot. Let steep, stirring once or twice, for 3 minutes. Pour tea through a tea strainer into tea cups to serve. Garnish with remianing 4 sprigs of mint.

Feel more Warma with a Chicken Shawarma

No need to navigate the dusty, winding pathways of Marrakech’s souks or the bustling streets of commerce and chaos in Beirut to get this famous Middle-Eastern chicken sandwich. As foreign as a Shawarma sounds, it’s just a distant cousin of the ubiquitous American- style grilled chicken sandwich. From McDonald’s to your favorite corner pub, there’s nothing like a piece of grilled chicken breast slathered with honey-mustard sauce, topped with lettuce, tomato and pickle on a buttery sesame seed bun. But if this combination has begun to bore your taste buds, look East, way East, to find new inspiration for your passion for poultry.

Shawarma is basically a casual Middle-Eastern street-food sandwich stuffed with slow-roasted marinated Beef, Lamb or Chicken wrapped in a pita or local flat bread, doused with local relishes and savory chickpea and sesame sauces. Don’t fear you have travel to an unknown part of town to explore an exotic ethnic grocer where no one speaks your language and you feel you need the secret password to enter..

Almost any local grocer supplies all the accoutrements you’ll need to replicate this recipe in the comfort of your home. For example, instead of the soft sesame bun, they prefer a fresh baked pita. A spiced yogurt dressing and chickpea sauce replaces our American preference for honey-mustard sauce and last but not least, lettuce and tomato are swapped for a refreshing and crunchy cucumber-mint salad. Traditionally sweet seasonings such as cardamom, allspice and mace are combined to season the chicken rather than the usual salt and pepper on the American version.


Chicken Shawarma
2 Boneless-Skinless Chicken Breasts (pounded to an even thickness, sliced into strips)
or 4 Boneless-Skinless Thighs (sliced into strips)
½ teaspoon Cardamom
½ teaspoon allspice
½ teaspoon ground mace
½ teaspoon garlic powder or 2 minced garlic cloves
½ lemon juice
2 tablespoons olive oil
¼ cup plain yogurt
Pinch salt/pepper
4 Pitas

Place Chicken Breast in Ziplock type bag with all the above ingredients and marinate overnight or at least 4 hours. Grill for 3-4 minutes on each side. Set aside.

Cucumber Mint and Tomato Salad
½ cucumber, peeled, chopped into small cubes
½ tomato, chopped
2 green onion sliced thinly
1 sprig mint, chopped
1 sprig parsley, chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
pinch kosher salt
pinch pepper

Chickpea - Tahini Sauce
1 cup chickpeas
½ cup tahini
1 clove garlic, mince
1 teaspoon lemon juice
1 teaspoon parsley, chopped roughly
¼ cup water

Blend all above ingredients together in food processor or blender. Add salt and pepper to taste.