Caxton magazines staffWhen Kundra Bowley entertains, she gathers her friends around a decorative Moroccan table to eat slow-cooked tagine with home-baked bread. What else would you expect from the owner of the decor shop Moroccan Warehouse (021 461 8318)?
INGREDIENTS
- 1½T green tea leaves
- handful whole mint leaves
- 150–180g sugar lumps, to serve
METHOD
1. Heat the teapot by rinsing it out with boiling water. Add the green tea and mint leaves with their sprigs intact. Pour in about 1 litre of boiling water and add extra mint to taste.
2. Let the mixture brew for about 6–8 minutes before serving. Serve the sugar lumps separately in a bowl.
This recipe makes 1 litre.
Tea pictured with a slice of almond phyllo spiral.
