Berber Hospitality in the Form of Tea, Coffee and Cakes on a Tray The delicate glasses are beautiful without the tea, but try this staple of Moroccan hospitality for a refreshing taste of mint.
Serve At Your Next Event
Whether you host a Hafla or want to serve a refreshing drink to your friends in an informal get together – the ubiquitous tea served throughout Morocco for all occasions is the perfect way to delight your guests.
It is served to guests, and it is impolite to refuse the offering of this refreshing tea.
“Mint tea isn’t just a drink in Morocco. It is a sign of hospitality and friendship and tradition. Because this drink is so popular, it is served all day long, after every meal and with every conversation. Moroccans take great pride in their tea and will often ask a visitor who among their group of friends makes the best cup of mint tea.”
-from recipe contributor ‘Sackville’
This Moroccan tea is served in a small, often decorated, tea glass. People unfamiliar with the Moroccan for of the tea glass are surprised by its small size.
By browsing through some examples of the Moroccan tea glass, let’s find out more of Moroccan tea culture, and the importance of hospitality in the Near East.
Moroccan Hospitality – Sweet Tea, Flavor, and Flair
The Moroccan Tea Glass – A small glass serving generous hospitality
The Moroccan tea glass is small compared to the American version.American tea glasses are tall and used for iced tea with lots of ice.
The ritual of this North African country is quite different from the casual sweet iced tea of our culture, and has a tea service all its own. Moroccan tea is served hot in quite small, beautifully decorated, tea glasses. Very collectible.
TO BEGIN YOUR OWN RITUAL
Or perhaps you just want to explore the Arabic culture, in any case you will need:
A teapot to brew the tea
Glasses to serve the beverage
A tray for the drinks and their accompanying sweets
For the tea, itself:
Light flavored tea such as green or white
Fresh mint leaves
“Tea is almost always made in front of the guests so that the tea set and service can be admired. Moroccan teapots have long, curved pouring spouts that allow the tea to be poured into even the tiniest of glasses from a height of 2 or more feet. Moroccans like their tea lightly flavored with herbs. The most popular herbs added to tea are mint, lemon grass, and sometimes orange blossom.
Moroccan Mint Tea is generally made by brewing a gunpowder tea mixed with mint (1 teaspoon tea per cup). Gunpowder tea is Chinese green tea rolled into small pellets, which look like old-fashioned gunpowder. The Chinese call it zucha or pearl tea for the same reason. Rolling the tea leaves into balls helps to preserve the flavor. The offering of a glass of green tea with mint is a symbol of friendship, welcome and hospitality.” -from Emeril Lagasse
One of the finest teas, enjoyed on its own or prepared as an ingredient in Moroccan Mint. This is the type that Chef Emeril describes. This is a fine quality tea that will be worthy of your guests, and a comforting cup to enjoy any time of day.
Moroccan Tea is Served
Moroccan Tea is Served
Proper tea service consists of the special teapot, the tea glasses, and a footed tray for the tea set. A small clean white towel is used for the handle of the teapot.
Perfect pearl tea brewed inside a gracefully shaped Moroccan teapot, and served in colorful tea glasses makes enjoying a refreshing glass of tea into an event.
How to Prepare Moroccan Tea
“Fresh mint leaves and some tea leaves and a LOT of sugar are put in the bottom of the pot, hot water poured on top. After a few minutes of steeping, your hostess will pour some of the tea into a glass, and immediately she will pour it from the glass back into the pot. This is repeated until she feels the tea is perfect. Only then will she serve each of her guests a glass of hot sweet mint tea.”-Reflections from the Fence
Moroccan Mint Tea
It is idyllic to share a pot of mint tea at a small table on the side of the road. It is a ceremonial bonding experience in a private home.
Use Fresh Mint Leaves
Start with some fresh mentha leaves
Be sure you have fresh mint to make the tea. Although some recipes call for dried mint. Fresh mint will add a lovely green tint, and the flavor is better. Mint plants are surprisingly easy to grow. A pot on the windowsill, or a patch by the back door will provide you with leaves fresh during the growing season and easy to freeze for winter use.
Can Mint Tea Heal You? From pure herbal concoctions to mint infused green teas, there are many ways to enjoy the healthful benefits of the mint plant.
Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
1 tablespoon Green Tea leaves, or white tea
1 large handful fresh washed
2 cups boiling water
1/4 cup sugar
Boil at least 2 cups of water. Rinse a small teapot with about 1/4 cup of the water.
Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water.
Add the mint leaves and the sugar, and fill the pot with about 2 cups boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more.
Gently stir the tea, pour into small tea glasses and serve.
Serve Your Guests
Pastries play an important role in Moroccan society because they are an essential complement to mint tea when welcoming guests into your home. -The art of Moroccan cuisine.
Serve and Display – This serving tray is ideal for your tea glasses
Complete your tea service with this silver tray. Lovely way to serve tea and display the decorative glasses or offer the requisite pastries.
Ideas for using your Moroccan Tea Glasses
DECORATIVE COLLECTIBLES HOLD MORE THAN TEA
“Moroccan tea glasses are tiny cups with bright POPS of color. They would look lovely as a flower display at your reception or bridal shower, as a chic dessert presentation or a unique way to light up the room with candles inside.” ` Emmeline Bride
Start Your Collection
…OF THIS DECORATIVE GLASSWARE
When you can’t make up your mind! Harmonious mix of sparkling colors give an eclectic look to your decor.
A very traditional color, Moroccan Red, makes this set of tea glasses a warm addition to any room- for tea or candles, or just to look pretty!
A cobalt blue color with metallic accents is striking. Filigree border with a stylish modern color design.
See How the Tea Is Brewed
– And poured into the tea glass – it is an art.
What panache! This would certainly impress your friends, so learn how to make real Moroccan tea and have fun serving everyone (after a little practice, of course)
“Cordials are a fruit or herbal flavored syrup that you add to cold or hot water for a drink (and are very popular in England, frequently called ‘fruit squash’). I like cordials because they’re easy to make, keep for a long time, and you can be really creative. To use cordial, just add a finger or two of the cordial to a glass and top with hot or cold water. They are also brilliant for making cocktails in place of simple syrup.”
-so writes Amanda of vintagesavoirfaire.com, who is living presently in England.
That is the way many Europeans enjoy the drink they call a “cordial”, for most Americans, cordials have a little more “spirit” than that.
Cordials are also alcoholic distillations which later evolved into what we now know as “liqueurs”. Some very old recipes for well known liqueurs were what was referred to as a “cordial”. Alcohol fermentation was once a way to preserve fruits and juices, and was used medicinally. Less so, now.
Can you make cordials? The answer is “yes” to both types of drink, non-alcoholic and the more spirited type.
In this post the sundry facts and interesting trivia of cordials iw presented along with some flavorful and historical recipes to make your own summer refreshments.
In The UK
Cordials are non-alcoholic fruit or herb essence drinks. Pour over ice in a tall glass for summer refreshment
Elderflower cordial – make yourself a refreshing European-style beverage
“I can just imagine myself sitting down at the head of the table and pouring out the tea,” said Anne, shutting her eyes ecstatically. “And asking Diana if she takes sugar! I know she doesn’t but of course I’ll ask her just as if I didn’t know. And then pressing her to take another piece of fruit cake and another helping of preserves. Oh, Marilla, it’s a wonderful sensation just to think of it. Can I take her into the spare room to lay off her hat when she comes? And then into the parlor to sit?”
“No. The sitting room will do for you and your company. But there’s a bottle half full of raspberry cordial that was left over from the church social the other night. It’s on the second shelf of the sitting-room closet and you and Diana can have it if you like, and a cooky to eat with it along in the afternoon …” –L.M. Montgomery
What happened afterward is all the result of Anne confusing the non alcoholic cordial and the “home remedy” that Marilla had on hand. Edwardian mishaps for Anne of Green Gables, yet again!
A: Yes. Raspberry and blackcurrant cordials can kill bacteria that cause some stomach bugs.
“Microbiologist Dr Heather Cavanagh, whose research found some raspberry juice and blackcurrant juice cordials can kill at least 12 different types of nasty bacteria responsible for stomach bugs, including E. Coli and several strains of salmonella.” “Cordials that had the best antibacterial properties contained at least 35 per cent raspberry or blackcurrant juice, and worked when diluted down to one part cordial in 10 parts water.”
What you may not have known about these old fashioned drinks
by Darren Larson
History of cordials
“Most cordials were of European origin, first produced in Italian apothecaries during the Renaissance where the art of distilling was refined during the fifteenth and 16th centuries.” (Wikipedia)
“Rosa Solis or Rosolio, probably originating in Renaissance Turin was derived from the carnivorous sundew plant.”
“Royal Usquebaugh (an Irish cordial) was a spicy concoction containing flecks of gold leaf thought to capture the sun’s golden radiance. It was usually flavoured with aniseed, liquorice and saffron and sweetened with fruit sugar extracted from figs and raisins”
“Many cordials were also considered aphrodisiacs”
Cordials were often sold in apothecary bottles by chemists.
Cobalt Blue Swirl/Stained Glass Pattern. Beautiful Romanian glass.
St.Germain- an elderflower cordial
Grand Marnier -orange flavored liqueur
Amaretto Di Sarrono -almond-flavored cordial
Chambord -black raspberry liqueur
Frangelico -hazelnut flavored liqueur
Cointreau -orange flavored liqueur
Bénédictine -secret blend of 27 herbs and spices
Drambuie -heather honey and flavored with herbs
Jagermeister -a German bitter liqueur that is a complex blend of 56 herbs, fruits and spices.
Cordial Dictionary Facts
Today, little differentiation is made between a cordial and a liqueur. Hardly more than a semantic distinction and the terms are now pretty much interchangeable.
Generics are liqueurs of a particular type that can be made by any producer.
Crème de Cacao or Curaςao
Proprietaries are liqueurs with trademarked names, made according to a specific formula.
Kahlua, Grand Marnier
Bitters are the modern-day descendants of medieval medical potions and are marketed as having at least some vaguely therapeutic value as stomach settlers or hangover cures. They tend to be flavored with herbs, roots, and botanicals, contain lower quantities of fruit and sugar than liqueurs, and have astringent notes in the palate.
Elderberries and Their Flowers
They come from the same plant, Sambucus nigra, but render different flavor and color to a cordial made with them.
Amanda’s Elderberry Cordial
Demerara sugar is an unrefined sugar with a large grain and a pale to golden yellow color; you can buy it at many health food and grocery stores.
1.5 lbs elderberries
1.In a saucepan, cover the elderberries in water (just enough to cover them). Bring to a simmer and let cook for 20 minutes. The berries will become very soft and the liquid will be dark red.Strain out the berries, reserving the juice.
2.Measure the amount of juice. Pour juice back into empty saucepan. For each 2 cups of juice, add 2 cups of demarara sugar, 2 cinnamon sticks, and the juice from 1/2 lemon.
3.Bring mixture to a boil and boil for 15 minutes, stirring regularly (to ensure all the sugar is dissolved). Remove cinnamon sticks. Let cool while you prepare the bottles.
4. Fill prepared clean bottles with cordial, cap, and store in the fridge. Will keep for at least 6 months.
5.Serve a few fingers of cordial with hot water (and a splash of brandy)
A cordial water of Sir Walter Raleigh – Circa 1655
From Carol Hanson comes this rendition of a cordial recipe from berries for SCA events.
12 oz. frozen blackberries
12 oz. frozen raspberries
16 oz. frozen strawberries
1 quart 80-proof brandy
simple syrup: 2 c. white granulated sugar to 1 c. water
The frozen fruits are put in a glass jar and covered with brandy, then left for 5 days and stirred each day. The solid material should be strained out and squeezed through cheesecloth and the liquid then poured through a fine nylon coffee filter.
A simple sugar syrup is added to the proportions of 1 cup of syrup to 2 cups of liquor (there was about 4-1/2 c. and added 2-1/4 c. of syrup).
The result tastes the same as similar berry cordials made over a longer time: very smooth and very good.
Sour Cherry Cordial – European Refreshment
After you make the cherry syrup:
1 teaspoon of sour cherry syrup
5 ounces of ice water
Prepare your cordial by adding the syrup to the water and stir. Add ice.
2 3/4 pounds of fresh sour cherries
7 1/2 cups of granulated sugar 7/8 cup of water
1 teaspoon of lemon juice
Wash the cherries well. Remove stems and pits carefully, keeping cherries intact. In a wide pot, lay the cherries in layers, covering each layer with sugar, until all the cherries and all the sugar have been used. Set aside for 3 hours.
Add the water to the pot and bring the cherries and sugar to a boil over high heat. Skim off foam as it rises to the top with a slotted spoon. When the syrup thickens, add the lemon juice and allow to boil for another few seconds. Remove from heat and allow to cool.
When thoroughly cooled, place in airtight glass jars to store.
Buttermilk Party Cake: Backyard Foraging: Dandelion Cordial
In the UK, cordial is usually associated with elderflower. It is not alcoholic, but is more like a concentrated syrup which you can add to soda water or cocktails. I’ve replaced the classic flowers with dandelion, which is delicate, fragrant, and tas
IDEAS IN FOOD: Lime-Jalapeno Cordial
The great article on raw lime cordial inspired Aki to make a version. Per my request and fetish she added jalapeno instead of ginger. The cordial is an amazing syrup which made our 5th of May celebration all the tastier….
Liqueur or Cordial?
Only liqueurs have alcohol by definition. Cordials are sometimes alcohol-free and may enjoyed alone or used as a mixer.
To make piglet appetizers use this recipe for the dough to wrap up the sausages.
1 1/4 teaspoonsactive dry yeast
2 1/4cupsflourset aside 1/4 cup of the flour
Mix together the milk, sugar, and vegetable oil in a saucepan. Heat until the mixture is just below boiling. Let cool until lukewarm.
Sprinkle the yeast over the liquid, waiting one minute
Stir in 2 cups of flour, allow sticky, wet dough to rise for about 1 hour.
Stir in the 1/4 cup flour, the baking powder, baking soda, and salt. Add in a little more flour til workable.
Divide into 13 sections. Flatten dough balls into 4 inch rounds. Surround each 2 in. piece of sausage like a dumpling, making slightly oblong shape. Place on greased baking sheet, seam down. Finish al twelve sausage pieces.
Let rise, covered, for 20-30 minutes; or until puffy.
Preheat oven to 425 degrees F. Beat the egg and brush 3 of the dough balls with the egg wash. Take 13th ball of dough and make marble sized balls into snouts for pigs. Add to pig body and pierce with two toothpicks (which remain in while baking). Place eyes and then teardrop shaped ears.
When all piglets are assembled bake for 18 minutes or until golden brown.
Cool. Remove toothpicks.
This fun idea came from this blog, and tastes like the tried and true appetizer we all remember but with such a darling presentation that it looks brand new.
Tahitian Limeade is as simple as making a limeade and adding some coconut water. If you live on a Hawaiian island you can pick up cold, ready made containers of it at health food stores, but if you are a Mainlander you can buy the coconut water (be sure it isn’t coconut milk), make your own limeade and add the touch of coconut. Chill. Close your eyes and pretend you are on a beach in Maui. Play some ocean sounds in the background….Follow this recipe from Coconut Girl (with lime juice instead of lemon)
• I pick 2-3 of the biggest, most yellow lemons off the tree. Roll them on the wood cutting board or counter top so they’re easier to juice.
• In saucepan, with approximately one cup of purified water, medium heat, add approximately two medium scoops (maybe 1/3 cup) of raw sugar. Heat only ’til sugar can dissolve while stirring – quickly remove from heat. Of course, while this is heating you’re going to…
• Cut lemons in half. Using a citrus juicer (cheap electric ones work fine, though if you’re rich go use your fancy industrial strength citrus press), juice all 4-6 halves (if your lemons are small add one more and/or one small lime for flavor). Should take all of two minutes!• As for the sugar mixture, add a few ice cubes -preferably made from pure (or de-chlorinated) water- to cool it down. Pour it into a glass measuring cup, then squirt some agave into the mix (approx. 1 tablespoon but who’s measuring) and stir that in. Then mix in a healthy pinch of Real Salt™, Himalayan Crystal Salt or pure sea salt (Hawai’ian Specialty Salt -based in Hilo- works). Once it’s blended add a handful more ice cubes to cool it to approximately room temp.
• It’s important to not heat the lemon juice! So, pour the juice into an empty glass lemonade jar or use a pitcher if you’re going to serve it. Add some cold or room temp purified water, then add the sugar water / syrup you made. Then fill the rest of the jar with more water to taste. Chill.