When 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)?
- 1½T green tea leaves
- handful whole mint leaves
- 150–180g sugar lumps, to serve
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.