Moroccan Mint Tea

Ceremonial gunpowder green tea steeped with fresh spearmint and poured high for a characteristic frothy crown.

Ingredients

• 1 kg merguez sausage
• 1 cup flatbread
• 2 tsp sliced shallots
• 1 tsp ground cumin
• 1/4 cup smen (preserved butter)
• 2 butternut squash, chopped
• a handful of fresh cilantro, chopped
• dried apricots, for serving
• 400ml water
• 1 1/2 tsp harissa paste
• 200g carrots
• a drizzle of green olives

Instructions

1. 1

   Combine the crusty bread and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground ginger and preserved lemon, 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 cilantro just before serving.

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