My Aunt Evelyn made the best Syrian food—tabouli, kibbe, mahmool, pita bread and spinach pies. Her stuffed grape leaves were to die for! She had plots of mint growing on either side of the back door to her house, because fresh herbs, especially mint, were a staple of Arabic cooking. She made coffee by throwing the grinds in a pot of water, boiling and straining into a cup. Tea is made the same way, and when you add mint, it’s a whole body tonic, to say nothing of a delightful culinary experience!
For each 8 oz. cup of tea you will need:
1 healthy teaspoon tea (black, green or of your choosing)
2-4 teaspoons of sugar (depending on preference)
1 c. water
A handful of fresh mint leaves (no measuring in her house, but 10 large leaves will suffice)
Rub mint leaves between your hands. Drop them into the water with sugar and tea and bring to a boil. Let the mixture steep for 3-5 minutes depending on how strong you like the tea. For extra flavor, place a fresh piece of mint in the bottom of each cup and pour the hot tea through a strainer over it. Add milk, if you like, and enjoy!
