Atay (Mint Tea) is a traditional Moroccan recipe for a classic dish of marinated camel meat kebabs that are barbecued or grilled to cook and served with a harissa-based sauce. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Mint Tea (Atay).
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This is a classic drink in both Morocco and Western Sahara. It's made in a traditional Moroccan style teapot, a 'brraad' and it's always prepared from a base of gunpowder green tea.
Ingredients:
1 1/2 tbsp gunpowder green tea
3-4 tbsp sugar (or more if you like it sweeter)
generous handful of fresh mint leaves
Method:
Place the green tea leaves in your Moroccan teapot. Add a cupful of boiling water and let the tea steep for 1 minute (no more) without stirring. Pour the tea into a teacup and set aside (this is called the 'spirit' of the tea and you'll need it later).
Now add another cup of boiling water to the teapot. Swirl it around and discard this water (this washes the tea leaves and removes some of the bitterness).
Now fill the teapot up with freshly-boiled water, leaving about 10cm head space to add the mint later.
Place the teapot on the stove and bring the tea to a light boil. Now add 3-4 tablespoons of sugar (or more if you prefer it sweeter).
Once the teapot is boiling take off the heat and add a generous handful of fresh mint leaves and return the first cup of tea you reserved back to the pot
To impress your guests, you need kashkusha—the frothy layer on top of the tea. Here’s how to do it: Pour the tea from high above the glass (raise the teapot as you pour). Then, pour the tea back into the teapot. Repeat this several times until you get a nice foamy texture.
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