Moroccan Ginger Tea

An invigorating hot brew of fresh ginger root, lemon, and honey with cinnamon and black pepper.

Ingredients

• 500g lamb shanks
• 2 cups crusty bread
• 1 tbsp sliced shallots
• a pinch of ground turmeric
• 1/4 cup butter
• 2 red onions, chopped
• a handful of fresh parsley, chopped
• pitted dates, to taste

Instructions

1. 1

   Combine the vermicelli noodles and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the saffron threads and honey, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with pitted dates, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with parsley just before serving.

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