Tea with Sheba (Wormwood)
Welcome to my table! A winter variation of Moroccan tea. Instead of mint, a sprig of Sheba (Absinthe/Wormwood) is added for its warming, slightly bitter flavor. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Gunpowder green tea
- A small sprig of fresh Sheba
- Sugar cubes
- Boiling water
Step-by-Step Instructions
What makes this dish a true Masterpiece?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Rinse the tea leaves.
Add the tea and sugar to the teapot.
Dip the Sheba sprig briefly in boiling water to remove extreme bitterness
then add it to the pot.
Steep
aerate by pouring
and serve hot.
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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