A Moroccan Recipe

How to make the Moroccan Chickpea Stew

Dice an Onion, a Tomato, and mince 5 garlic pods. Heat a tbsp of oil in your Pressure Cooker, add the diced Onion and minced garlic, and saute it till the onions turn translucent. Add chopped tomato and saute that. Add a little salt to it and mix well. Add 1/2 tsp of cumin powder, 1/2 tsp of corriander powder and mix well. Add the Chickpea(soaked for 12 hours) and mix well. Now add 2 tsp's of Harissa Paste and mix well with the veggies. Add a cup of water and pressure cook them upto 5 whistles. Add Corriander Leaves to Garnish. This is Best served with Couscous and Bread.

Moroccan Tea

Tea is served during meal times in Moracco. This is the drink that is served when Moroccans have guests. Serving Mint Tea is considered as Hospitality. This is the Sweeter Tea, with the flavour of Mint.

How to Make Moroccan Mint Tea

Tea is cleaned with boiling water before being dried. This removes dust from shipping and supposedly makes the tea less bitter. Tea and boiling water are combined, and may be boiled further for several minutes. After that, sugar and mint are added and mixed into a teapot with a long, curved spout. The sugar may also be combined with the tea and water in the first infusion, rather than with the mint after brewing. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix.