DessertsDifficulty: easy
Atay bi Naanaa (Moroccan Mint Tea)
Gunpowder green tea with fresh mint, poured from high to build the foam — Morocco's hospitality ritual.
5
Prep Time
10
Cook Time
4
Servings
Ingredients
Instructions
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1Rinse the tea leaves with a little boiling water for 10 seconds and discard the water (removes bitterness).
2Put the tea, mint and sugar in the teapot.
3Fill with boiling water and stir.
4Pour one glass back into the pot, twice — this mixes without a spoon.
5Pour from HIGH into small glasses to aerate and foam the tea.
6Serve hot — the glass is held by the rim, it is that hot.
Chef's Tip
- Rinsing the gunpowder leaves removes the dust bitterness without losing the flavor.
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- Returning the first glass to the pot is how Moroccans mix without bruising the mint.
- The high pour is not theater: it aerates and cools the tea enough to drink, and the foam is the mark of a well-made glass.
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