Delicious Moroccan Foods

Delicious Moroccan Foods

    • الأربعاء، 27 يونيو 2018

    Msemen Recipe - Square-Shaped Moroccan Pancakes (Rghaif)

    يونيو 27, 2018 0
    Msemen Recipe - Square-Shaped Moroccan Pancakes (Rghaif)

    flat bread

    This is a recipe for the dough used to make msemen, a flattened square-shaped rghaif. The dough is kneaded like bread dough until soft and smooth.
    How to Fold and Make Msemen(below) shows how to flatten portions of the dough and fold them into squares. Frying the dough in a pan yields a layered pancake or flatbread that is crispy on the outside and chewy on the inside.
    The recipe calls for a little semolina for texture and taste. How much to use is a matter of personal preference. Substitute more semolina for some of the white flour if you like a coarser texture.
    What You'll Need:
    3 1/2 cups flour (440 g)
    1/2 cup fine semolina (90g)
    2 teaspoons sugar
    2 teaspoons salt
    1/4 teaspoon yeast
    1 1/2 cups warm water (approx. 1/3 liter)
    * * *
    For folding and cooking the msemen:
    1 1/2 cups vegetable oil
    1/2 cup fine semolina
    1/4 cup very soft unsalted butter

    How to Make It

    1. Mix all the dry ingredients in a large bowl.
    2. Add 1 1/2 cups of warm water, and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If the dough is too sticky to handle, add a little flour one tablespoon at a time.
    3. Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic.
    1. Proceed with folding and cooking the dough. See How to Fold and Make Msemen.(below)

    Serving Suggestions:

    • Serve the msemen plain, with butter and honey, or jam.
    • To make a syrup from butter and honey, simply melt equal portions of butter and honey in a pan until hot and bubbly. Carefully and quickly dip the msemen in the syrup and place on a serving platter.

    How to Fold and Make Msemen (Rghaif)


    1-What Is Msemen?


    Msemen – also known as rghaif – is a type of Moroccan pancake which is folded into a square shape before being fried in a pan. If you've never seen this done, the process might seem confusing. It's actually quite easy, but admittedly a bit time consuming. The following photos will show you how to flatten and fold the dough, and then cook it.

    2-Making Msemen - Set Up Your Work Area:


    Set out some vegetable oil, fine semolina, and soft unsalted butter. These will be used when shaping the dough.
    Prepare a large, smooth surface for working with the dough. A large plastic tray or a clean counter is fine. Spread the work surface with a little vegetable oil so the dough won't stick.
    3-Divide the Dough Into Balls:

    Keeping your hands and the dough well-oiled, divide the msemen dough into smooth balls.
    Try the Moroccan method shown here. Grasp a large portion of dough and squeeze off a ball between your thumb and forefinger. It takes a little practice, but this method is an efficient way to control the size of the balls.
    4-Let the Msemen Dough Rest:

    Set the balls of dough on an oiled surface. Be sure the dough is well-oiled so that it won't dry out. If making a large quantity as I was here, you might want to cover the dough loosely with plastic as well. Allow the dough to rest a few minutes before working with it in the next step.
    The balls of dough shown here are about the size of apricots or small plums and will yield 4" to 5” square msemen. You can make msemen any size you like, but I prefer to make them small so that I can fit more onto a griddle or into a pan to cook at one time. If you'll be cooking msemen one by one, you might want to make them larger and set up several pans.
    5-Flatten the Msemen Dough:

    Take a ball of dough (work in order, starting with the first ball of dough you shaped), dip it in the oil, and use oiled hands to flatten and spread the dough into a very thin circle or irregular square. Make it as thin as you can without breaking the dough. A small hole or two in the dough is okay; they'll be concealed when you fold the dough.

    6-Dot the Dough with Butter:

    Dot the dough with butter and then sprinkle the dough with a little semolina. This will help keep the folded layers separate when the msemen cooks.​

    7-Fold the Dough Into Thirds:

    Fold one side of the dough into the center as shown. Fold the opposite side into the center to make a narrow strip of dough.

    8-Fold Into Thirds Again:

    Fold one end of the strip of dough to the center.
    9- Fold one end of the strip of dough to the center:
    Fold the opposite end of dough to the center to make a square. Set aside the folded dough on an oiled surface.
    Repeat the process until all the balls of dough have been folded into squares.
     10-Cook the Msemen:
    Heat a frying pan, cast iron skillet or griddle over medium to medium high heat.
    Take a square of dough, and pat it with your fingers or palm of your hand to flatten it until approximately double in size.
    Place the msemen in the pan and fry, turning over several times, until golden brown and the center of the msemen is cooked (it should be chewy, but not gummy or raw). This should take several minutes.
    Repeat with all of the dough. Remove to a rack to cool, and enjoy!
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    Moroccan Kefta (Ground Meat) Briouat Recipe

    يونيو 27, 2018 0
    Moroccan Kefta (Ground Meat) Briouat Recipe
    kefta-briouats-getty-crop-3558-x-2816.jpg
    Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. This recipe features ground meat (kefta, kofta or kufta) enclosed in crisp, paper-thin Moroccan pastry called warqa. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.
    Kefta briouats are usually served as a finger food or appetizer, but they can also be served as an entrée. This filling is mildly seasoned. Also try Spicy Kefta Briouats.
    What You'll Need:
    1/2 kg (1 lb. 3 oz) ground meat (beef, lamb or a combo)
    1 medium onion (finely chopped)
    1 teaspoon paprika
    1 teaspoon cumin
    1 teaspoon pepper
    1 1/2 teaspoons salt
    Optional: 1 teaspoon cinnamon
    4 tablespoons butter (for cooking meat)
    Handful fresh parsley leaves (chopped)
    3 eggs, lightly beaten
    About 1.1lb./1/2 kg warqa (or filo dough or large spring roll wrappers)
    4 tablespoons butter (melted, for folding the briouats)
    1 egg yolk, (lightly beaten, for folding the briouats)
    4 cups vegetable oil (or as needed for frying the briouats)

    How to Make It

    1. Mix the ground meat with the onion and spices. Melt the butter in a large skillet or frying pan and add the ground meat. Cook over medium heat, stirring to break up the meat into fine pieces until the meat is well browned and thoroughly cooked.
    2. Stir in the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed. You should be able to pack and mold the meat. Set the kefta filling aside.
    1. Fold the briouats. See How to Fold Briouats below. With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface. (If the strip of warqa is less than 10 inches long, use two layers.) Lightly brush butter on the bottom two-thirds of the dough. Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.
    2. Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.
    3. Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.
    4. Cook or freeze the briouats. Deep fry the briouatsin hot oil until light golden brown. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree F oven for five to 10 minutes.
    Note: Uncooked briouats can be refrigerated for one day or frozen for up to two months in a freezer bag or plastic storage container.
    They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying.

    How to Fold Moroccan Briouats (Braewats) in a Triangular Shape

    Set Up Your Work Area

    Briouats (braewats) are fried Moroccan pastries that might be stuffed with almonds, meat or seafood. The photos here will show you how to fold the briouats into triangles. (You can also fold if you prefer.)
    Once you've made the filling, set up a work area with your pastry dough, some melted butter, and a lightly beaten egg yolk.
    This photo shows Moroccan warqa, but you can also use phyllo dough (thick #10 phyllo sheets are best) or large flour-based frozen spring roll wrappers.
    A quick note about warqa: Try to purchase warqa only when you're ready to use it. It's fairly easy to handle while very fresh, but even a half day it becomes much more fragile and can break or tear when folding the briouats.
    Cut the Dough Into Strips

    Cut the dough into strips approximately 2 to 2 ½ inches wide. If you're using Moroccan warqa, you'll need to carefully separate the layers of dough before cutting.
    These strips of warqa are about 12 inches long – long enough that only one layer of dough is needed for each briouat.
    If using smaller diameter warqa, you'll need two layers of dough for each briouat. If using thin phyllo dough, you'll need two long layers; if using thick phyllo dough, one long layer may be sufficient; if using spring roll paper, one 2 x 8 inch strip of dough should be enough.
    Brush the Dough with Butter and Add the Filling

    ake a long strip of warqa and brush butter on the bottom two-thirds. Add a large spoonful of filling about one inch from the bottom of the dough.
    If you're using phyllo or your strips of warqa are short, layer two strips of dough. If using large spring roll wrappers, one layer is enough.
    Fold Up the Bottom of the Dough

    Fold up the bottom edge of the dough to enclose the filling. In this and the following step, be sure to scrunch the dough securely around the filling so that the filling won't come into direct contact with the oil during frying.

    Begin Forming a Triangle

    Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold.

    A Triangle Begins to Form

    Now you have your first "triangle."

    Fold Triangle Up and to the Left

    Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.

    Continue Folding the Dough to the End of the Strip

    Now you should have a nice triangle.
    Continue folding the triangle – right and then left – until you reach the end of the dough. Each time you fold, you'll be flipping the bottom corner of the triangle up to the opposite edge of the dough.
    Trim the End of the Dough and Tuck It In

    When you've reached the end of the dough, trim the end of the dough to make a flap and dot the flap with a little egg yolk. Fold the flap and tuck it into the "pocket" formed by the open edge of dough.
    I use a dull knife or the tips of scissors to help tuck in the flap without breaking the warqa dough. If a little bit does tear, don't worry about it.
    Folded Briouat

    Here's what the folded briouat should look like. If you look carefully at the front briouat, you can see how the flap you trimmed in the previous step is tucked in.
    Proceed with either frying or cover the briouats with plastic and refrigerate until ready to fry. If not cooking until the next day or later, freeze the briouats in a plastic container or plastic freezer bag.
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    Moroccan Makrout Recipe with Dates and Honey

    يونيو 27, 2018 0
    Moroccan Makrout Recipe with Dates and Honey
    Makrout-with-Dates-and-Honey-4000-x-3000.jpg

    If you like fruit bar cookies and fruit filled pastries, particularly those made with dates, then you're in for a treat with this North African pastry recipe. Makrout are semolina cookies which came to Morocco via Tunisia and Algeria. A homemade date paste is enclosed within the dough and once cooked, the cookies get further treatment by dipping them in honey flavored with orange flower water. If you like, a little ground almonds or ground sesame seeds can be added to the date filling.
    Although you'll sometimes see recipes which call for baking the cookies, I prefer the traditional method of frying first, as it yields a truly memorable blend of flavors and textures. Done properly, the cookies are not greasy at all, and, in fact, have a slightly crispy exterior while the interior remains cake-like. They are rich, however, so you may want to reserve them as a special occasion treat. In Morocco, you're most likely find them served during Ramadan, for Eid or other important occasions. 
    Don't be intimidated by the steps below. The cookies are easier to make than you might think, but do plan ahead as some resting time is involved. The photo tutorial How to Make Makrout(below) will be useful if you've never seen how the cookies are shaped or cooked.
     What You'll Need:
    2 cups/350 g semolina (fine or medium)
    1/4 cup/35 g flour
    1/8 teaspoon salt
    2/3 cup/160 g butter (melted, or vegetable oil)
    2/3 cup  orange flower water
    10 ounces/300 g dates
    1 tablespoon butter (melted)
    1 tablespoon orange flower water
    1/2 teaspoon cinnamon (or more to taste)
    Optional: dash nutmeg
    1 inch vegetable oil (for frying)
    2 cups/340 g honey


    How to Make It

    Make the Dough and Filling

    1. Oil the semolina. Blend the semolina, flour and salt in a large bowl. Add the melted butter (or oil) and use your hands to toss and massage the mixture for several minutes to ensure that each grain of semolina is individually coated with the butter. If time allows, cover and set the oiled semolina aside for an hour or longer before proceeding.
    2. Make the dough. Again using your hands, gradually work the orange flower water into the semolina mixture.
    Don't knead, but do rake the semolina and mix/squeeze with your fingers to incorporate the liquid until a moist ball of dough forms and holds shape. (If necessary, you can add a little more water, a few teaspoons at a time, to achieve this.) Cover and set the dough aside to rest for at least an hour while you make the date paste in the next step.
    3. Make the date paste. Remove the pits from the dates, and place the dates in a steamer basket or metal colander which has been set over a pot of simmering water. Steam the dates, uncovered, for 20 to 30 minutes, or until soft enough to easily mash. Transfer the dates to a food processor, add the butter, orange flower water, cinnamon and nutmeg, and process until a smooth paste forms.Set the paste aside to cool and firm.

    Shape and Fill the Cookies

    1. When the date paste has cooled and firmed a bit, wet or oil your hands. Divide the paste into four portions, and shape each portion into a thin log about the diameter of your finger.
    2. Divide the dough into four portions. Take one, and gently shape it into a log the same length as a log of date paste. Make a deep indentation that runs the length of the dough and insert the date filling. Gently pinch the dough around the filling to enclose it (pinch off and discard any excess dough on the ends), then roll the dough back and forth a few times on your work surface to seal and smooth the pastry.
    3. Special presses/molds are available for flattening decorating the top of makrout dough, but you can achieve an equally nice look by gently pressing the length of the roll with your fingers or palm to slightly flatten it, and then pressing or scoring the top of the dough with the dull side of a knife to make a pattern or decorative lines.
    4. Slice the log with diagonal cuts into 1" wide pieces. Transfer the cookies to a baking sheet or tray, and repeat the process with the remaining date paste and dough.
    5. Leave the cookies to rest, uncovered, for 30 minutes or longer before cooking.

    Cook the Makrout

    1.  You will need:
    • a deep skillet or wide pot for frying
    • a smaller pot for honey
    • a large strainer set over a bowl.
    2. Add 1" of vegetable oil in your frying pot and place over medium heat.
    3. At the same time, heat 2 cups of honey in your smaller pot until very hot but not boiling. Add a tablespoon of orange flower water and remove from the heat or hold warm over low heat.
    4. When the oil is hot (a test piece of scrap dough should simmer rapidly when placed in the oil), fry the cookies in batches until golden. Immediately remove the fried cookies with a slotted spoon and transfer them to the hot honey; allow the cookies to soak for a few minutes while the next batch cooks.
    5. Transfer the honey-drenched cookies to a strainer, and after a few minutes to a rack or tray to finish cooling.
    6. Allow the makrout to cool for several hours before storing in an airtight container. Save your leftover honey to use again, or to sweeten beghrir, msemen or other Moroccan treats.

    How to Make Makrout - Date Filled Semolina Cookies with Honey

     This is Makrout

     

    2-Moisten the Semolina with Butter or Oil:
     
    Here two cups of semolina have been mixed with 1/4 cup white flour and a pinch of salt. The mixture is moistened with the 2/3 cup melted butter (or oil) and then tossed and massaged by hand to ensure that each grain of semolina is coated.
    This sandy-textured mixture is ideally covered with plastic and left to rest for an hour or longer before making the actual dough. If time is short, you can move immediately on to the next step.
    3-Make the Dough:
     

    Gradually work 2/3 cup (or a little more if necessary) of orange flower water into the semolina mixture. Again, this is done by hand, and the the liquids should be incorporated with a light touch (no kneading), just until a moist ball of dough is formed.
    Cover the dough with plastic and leave it to rest for an hour or longer while you proceed to make the date paste filling.
    4-Make the Date Paste:
     

    Steam 10 oz. (300g) of dates over simmering water for 20 to 30 minutes. Transfer the dates to a food processor (or mash in a bowl with a fork if you prefer) and blend in one tablespoon each of melted butter and orange flower water, and 1/2 teaspoon of cinnamon (or more to taste).
    The paste will be sticky and hot, so leave it for 30 minutes or so to cool and firm up. Then, divide the date paste into four portions, oil your hands (or wet them with water), and roll sticks of paste about the thickness of your finger. Set the sticks of paste aside until your semolina dough has finished resting.
    5-Enclose the Date Paste in Dough:
     

    Divide your dough into four portions. Take one, and gently shape it into a log the same length as one of your date paste sticks.
    Make a deep indentation the length of the dough and insert the date paste. Gently close the dough around the date paste, pinching it to seal. Roll the log of dough back and forth several times to smooth it.
    6-Decorate and Slice the Cookies:
     
    Special molds are sold for flattening and decorating the log of dough, but you can use the dull side of​ a knife to make an appealing design.
    First, flatten the log slightly, then score the top of the dough with lines or a grid-like pattern or other geometric design. With a sharp knife, cut the logs on the diagonal into 1" slices.
    Leave the sliced cookies on a tray or baking sheet to rest (uncovered) for 30 minutes or so before cooking.
    7-Set Up Your Cooking Area:
     
    For cooking the makrout, you'll need a deep skillet or wide pot for frying; a smaller pot for honey; and a strainer set over a bowl.
    Heat one-inch of oil over medium heat until hot. At the same time, heat two cups of honey until hot but not boiling. Add a tablespoon of orange flower water and remove from the heat.
    When the oil is sufficiently hot (a piece of test dough dropped into the prepared oil should simmer rapidly), you're ready to begin frying.
    8-Fry the Makrout:
     
     Cook the makrout in batches. Gently transfer some of the cookies to the hot oil and fry until a light to medium golden brown. This won't take very long, just a few minutes, so watch the cookies carefully.

    9-Soak the Cooked Makrout in Honey:
     
     With a slotted spoon or frying ladle, transfer the cooked makrout directly from the oil to the hot honey. Gently press down on the cookies to submerge them, or turn them over several times. Leave the cookies to soak for a few minutes while you begin cooking the next batch of makrout, then transfer them to the strainer, and then to a tray to cool.

    10-Cool the Cookies Completely:
     

    If you like, the tops of the cookies can be garnished while they're still warm. Here, I added sesame seeds to some almond-filled makrout to distinguish them from date-filled ones which were prepared at the same time.
    Leave the cookies to cool completely (allow several hours) before storing. They will continue to soften in coming days; if you wish to retain a slightly crispy exterior, store the cookies in the freezer and remove only as many as you wish to serve.
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    Traditional Moroccan Mint Tea

    يونيو 27, 2018 0
    Traditional Moroccan Mint Tea
    1-Moroccan Mint Tea and Moroccan Tea Culture:

    Moroccan Mint Tea

    Historians differ as to when they believe tea was introduced to Moroccan culture. Although some say it may have been as early as the 12th century, others claim that it was only as recent as the 18th century. If the latter is correct, Moroccans were quick to embrace tea drinking as a norm of their own, resulting in Morocco's current standing as one of the top importers of tea worldwide.
    Today, Morocco's famous mint tea—green tea steeped with lots of spearmint—has become symbolic not only of Moroccan cuisine but also of Moroccan hospitality and culture. Many families serve the markedly sweet beverage several times a day with or without food, and both drop-in and invited company can expect to be offered tea as a welcoming gesture. While the Moroccan tradition of honoring the guest may be rooted in Islamic etiquette, Moroccans are renowned for elevating that standard of hospitality to an exceptional level. As such, even new acquaintances and unexpected guests will be encouraged to drink glass after glass of tea (to avoid offending the host, it's wise to oblige!), and then pressed to stay on for a full meal.
    Although tea making in the West is usually simple, in Morocco the process is a bit more involved. The following steps show how the tea is typically prepared behind the scenes in Moroccan kitchens. A more complex, ceremonial method of preparing tea in front of guests is employed less frequently, most notably at formal, special occasions.

    2-The Moroccan Tea Service—Teapot, Glasses and Tray:
    Moroccan Tea Service

    This is a typical Moroccan tea service with an engraved Moroccan teapot (berrad), tea glasses and serving tray. Many families own at least one fine tea service which is reserved for special occasions and serving guests, while a more casual pot and glasses are used on a daily basis for family or close friends. What's shown here is middle-of-the-road—neither too fancy for family tea time nor too casual to set out for company. Much more ornate glasses are often used.
    Most Moroccan teapots may be placed directly over the fire, an essential step in the process of making traditional Moroccan tea. If you don't have a Moroccan teapot, you can buy one online or look for another style of a stovetop-safe teapot. Small 3- to 4-ounce decorated tea glasses can also be found online, or use very small juice glasses in their place.

    3-Green Gunpowder Tea and Mint :
    A small pile of Twinings gunpowder green tea.
    Chinese gunpowder green tea is preferred for making Moroccan tea. The "gunpowder" refers to the compression of the dried tea leaves into tiny pellets; the more compact, the better the quality. A slight sheen to the gunpowder tea is desirable as it indicates freshness.
    A generous quantity of fresh spearmint leaves— na'na in Moroccan Arabic—is also essential to mint tea. Quite a few varieties of spearmint can be found in Morocco, depending on the region and time of year. While fresh spearmint is the most popular choice for mint tea, smaller quantities of dried peppermint leaves or fresh pennyroyal may also be used, resulting in tea with more pungent aroma and flavor.
    Moroccan tea is not exclusively flavored with mint, however; other aromatic herbs such as sage, wormwood, lemon verbena, wild thyme and wild geranium are also used.
    4-Don't Forget the Sugar:


    Sugar is Essential to Moroccan Tea
    Moroccan mint tea is famously sweet, so do not forget the sugar (unless, of course, you prefer it less sweet due to health concerns or personal taste).
    Shown here are the two forms of sugar most often used by Moroccans in their tea making—a sugar cone weighing two kilograms, and sugar bricks of about 30 grams each. The sugar cone is preferred by traditionalists and connoisseurs, but since we don't want to break it up—the cone is pretty solid, requiring a kitchen ax to whack it into pieces—we'll be using the sugar bricks.
    If you don't have access to either form of sugar, know that the 3 sugar bricks are roughly equivalent to 7 tablespoons of granulated sugar. By many Moroccans' standards, this will not be enough sugar to properly sweeten the large pot of tea that we'll make, but you might find that it's far too much. Feel free to adjust the quantity of sugar in either direction to suit your own tastes.
    5-Getting Started—The "Spirit" of the Tea:
    The Spirit of the Tea
    Boiling water is, of course, a must for making the tea. Rinse out your teapot with a little of the water before beginning.
    Now, add your gunpowder green tea to the teapot (We're using two rounded tablespoons here for a one-liter capacity pot) and pour in just a little bit of boiling water—about a tea glass full. Leave it to sit undisturbed for a minute, then pour it out into a tea glass. Note that the tea leaves swell and absorb some of the water, so you won't pour out as much liquid as you poured in. Avoid the temptation to swirl the water around the pot before you pour or you'll dirty the liquid.
    This amber-colored liquid is referred to the "spirit" or "soul" of the tea since it contains full flavor from the water's first contact with the leaves. Save this tea; it will go back into the pot a short while later.

    6-Wash the Tea Leaves :
    Wash the Tea and Discard the Murky Liquid
    Now you'll wash the tea leaves. Add another tea glass full of water to the pot. Leave it to sit for a minute, then swirl it around the pot to wash the leaves. Pour out the murky liquid and discard it.
    Note the difference in color when comparing the undesirable rinse water to the clear, clean "spirit" which will go back into the pot.

    7-Ready Your Mint or Other Herbs :
    Washing Sheba for the Tea
    If you haven't already washed your mint, do so now. The most effective way to wash fresh mint (and other herbs) is to immerse it in a bowl full of water, swish it around, then lift out to drain.
    Here, we are also preparing sheba to add to the tea along with the mint. Just a sprig or two is usually sufficient, as the herb is quite strong. Wash it by briefly soaking it in boiling water, which is simply poured over the sprig in a tea glass. (Note how the sheba's color changes when it makes contact with the hot water.) This method removes some of the bitterness associated with sheba.

     8-Time to Steep the Tea:
    Start Steeping the TeaNow that the tea leaves are washed and the herbs are ready, fill the pot about two-thirds full with boiling water and place on a burner over medium-low to medium heat. Pour the reserved "spirit" back into the pot.

    9-Add the Mint and Sugar :
    Add the Mint and Sugar—Continue Steeping
    Once you see bubbles forming on the surface of tea, add a bowlful of fresh mint—gently push all the leaves down into the pot to submerge them—and then add the sugar. Here we've also added the sheba. At this point the pot should be quite full; if the water level hasn't risen to within an inch or so of the brim, go ahead and top off the pot with a little more boiling water, but do leave some room to allow for boiling.

    10-Bring the Tea to a Boil :
    Bring the Tea to a Boil
    Leave the tea on the fire until it comes to a boil. You'll first notice that the mint leaves rise to the top, but, ​eventually, the green tea leaves will break to the surface as the liquids become bubbly and foamy.
    You can remove the tea from the stove now. There's no need to stir. If the handle of your teapot isn't heatproof, it will be quite hot. Use a cloth napkin or handle cover for picking up the pot and serving.

    11-Mix the Tea :
    Mix the Tea by Pouring Back and Forth Between Pot and Glass
    Instead of stirring, Moroccan tea is traditionally mixed by pouring the just-steeped tea into a glass, and then pouring the tea back into the pot. Repeat this process 4 or 5 times. This mixing can be done in the kitchen or in front of guests.
    A Moroccan teapot has a built-in strainer which prevents loose tea leaves from pouring out of the pot. If your own pot doesn't have this feature, hold a strainer over the glass as you pour.
    Also note that the long, curved spout of a Moroccan teapot allows for accurate pouring from high above the glass, which helps to aerate the tea so that a desirable foam head will form on the surface.

    12-Serve the Tea :
    Pouring Moroccan Tea

    Once the tea is mixed, it's ready to be served. Pour out the glasses of tea about 2/3 to 3/4 full. Try to pour from an arm's length above each glass to get that nice foamy head. Some Moroccans place a sprig of fresh mint leaves directly in the glass of tea.
    Moroccan tea can be served with meals, dried fruits, and nuts, an array of sweets or other Moroccan tea time recipes. Or you can choose to serve with absolutely nothing at all. You may also use other herbs or spices in place of mint.
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