04-12-2008, 11:18 AM
The preparation of atay is considered an art by the Moroccans. It is traditionally served in a richly engraved English style silver teapots on silver trays with tiny legs. It is poured from a great height into small glasses set in silver holders.
Introduced in the nineteenth centry by the English, tea became an indespensible drink. Atay is Morocco's most popular drink. It is consumed at all time of the day by all types of people.
It is the symbol of hospitality, prepared with art, served with ceremony this drink is the refreshment most love by the Moroccans and the rest of the peoples of North Africa.
In Morocco, custom requires that three helpings be offered and three helpings accepted! ~ Joan Walker
Mint Tea
Atay bi-Na'na'
Serves 4
Ingredients:
Boiling water
1 1/2 tablespoons green tea (use loose tea and not bagged tea!)
5 - 6 sugar cubes
1/2 cup of fresh mint leaves with stalks left on. ONLY use dried leaves if you ABSOLUTELY cannot get fresh mint!
Rinse out a 3 cup metal teapot with ot water then add the green tea. Pour in 1/2 cup boiling water, swish around in the pot quickly and discard the water, making sure not to discard the tea. This rinse removes the bitterness from the tea.
Stuff the mint leaves with stalks in the pot and add the sugar. Fill the pot with boiling water and let steep for 5 minutes, checking occasionally to make sure the mint doesn't rise above the water. Stir, taste adding sugar if necessary.
Serve as described above.
Note: For second helpings, leave the mint and the tea in the pot, add a teaspoon of tea, severalmint leaves and some more sugar cubes and fill again with boiling water. When the mint rises to the surface, the tea is ready. Stir and taste for sugar then serve. The same process is repeated for the third pot.
If green tea is not available, use an Indian tea. You may also cut out the sugar and allow each guest to 'sugar' their own tea to his or her taste.
Fancy Moroccan Tea Set
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