he Traditional Moroccan Tea CeremonyAt one time, mint tea was ceremoniously prepared in front of guests. This tradition still takes place at some formal occasions or as a matter of custom in some areas.
During the tea ceremony, the host or hostess sits before a tray holding decorated glasses and two teapots. Fresh mint leaves (or other herbs), dried green tea leaves,sugar, and boiling water should be nearby.
The host begins by rinsing the teapots with boiling water. He then adds the tea leaves to each pot, and rinses the leaves with a little boiling water. The water is discarded.
Sugar is added to the pots and the host fills them with boiling water. The tea steeps for several minutes before being stirred, and then the host fills the tea glasses halfway while pouring simultaneously from both pots. The pouring is usually done from a height of twelve inches or more.
While the guests drink their fist glass of tea, which is quite strong, the host will replenish the pots with more tea leaves and sugar.
Large handfuls of fresh mint will also be added, and then the host again fills the pots with boiling water.
It is this second pot of tea, fragrant with mint and usually heavily sweetened, that has gained fame both within and outside of Morocco.
But the tea ceremony need not stop there. In Saharan tradition, a third pot is traditionally brewed while the second is enjoyed, making tea time a long, leisurely affair.
Food & Dining
Bread is big in Morocco. A meal is not complete without bread, and it is always fresh and always good. You wouldn’t catch anyone mopping up their tagine with white sliced ‘plastic’ bread. It has to be the real deal.
Of course, each region and each family has its own style, and there are numerous kinds of bread in Morocco, with different names. This is a simple ‘everyday’ version that goes well with tagines. The aroma of the sesame and anise from the freshly baked bread seems unmistakably Moroccan.