Traditionally prepared in teapots, this tea is a combination of sweetness and fresh notes of fresh mint. The tea ritual is a moment of conviviality and hospitality, with accessories that change if it is consumed in the city or in desert areas. For this summer season, it can be excellently served with ice cubes.
Time 20 minutes
Serves 4
Ingredients
4 sprigs of fresh mint,
2 tablespoons white sugar,
700 ml of water.
Preparation
Start by placing the green tea leaves in the teapot. Boil the water in a separate kettle and once ready pour it into the teapot, but not to the brim, leave a little space. Sweeten to taste, a couple of spoons are fine because the recipe calls for a very sweet aroma. Place the teapot on the stove over medium heat and let it boil for about 3 minutes depending on your taste. Add the mint and make sure it is well immersed in the water. Let it boil for another 2 minutes, until the liquid begins to foam slightly. Turn off the heat. Some versions suggest flavouring the result even more by adding orange blossoms in the water together with the mint. For the summer it is recommended to let it cool a little, but the heat of the drink guarantees a thirst-quenching effect. (Photo: CC BY-SA 2.0/sky#walker)
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“Green” Shakshuka
Today we will share with you the recipe for preparing a “green” variant of the classic North African shakshuka, traditionally based on eggs cooked in tomato sauce and spices.
Time 30 minutes
Serves 4
Ingredients
200g spinach,
2 leeks,
250g peas,
2 cloves garlic,
1 tablespoon cumin seeds,
parsley to taste,
mint leaves,
8 medium eggs,
1 150g jar of natural yogurt,
oil to taste
1 tablespoon harissa.
Preparation
Heat the oil in a large skillet over medium heat. Add the leeks and cook for a few minutes until softened. Season with salt. Add the spinach to the skillet, stirring well. Add the peas, garlic, cumin, herbs and spices. Cook for a few minutes, using a spoon to create four spaces in which to crack two eggs per space. Cover the skillet and cook for about 10 minutes, until the eggs are cooked through. Season the eggs with salt, yogurt, harissa and mint leaves. We recommend enjoying your green shakshuka with a focaccia.
