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    Bedouin tea

    Zanjefil
    Wed May 28, 2008 11:25 am
    Newbie "Fry Cook" Poster
    When I was in Jordan I had the most amazing tea on earth. It was sweetened black tea (I think) with sage. Does anyone know the proper way to make this?
    NcMysteryShopper
    Sun Jun 01, 2008 6:06 pm
    Food.com Groupie
    As near as we can determine, it is a green processed tea from West Africa. It is strong, bitter, brewed double strength (thick) and drunk through a sugar rock or cube held between the front teeth. There is probably some sort of spice added, e.g., cardamom, anise, all spice, etc.

    I wonder if the the North African and Middle East forum would be able to help you with this one.......
    John DOH
    Sun Jun 01, 2008 6:56 pm
    Food.com Groupie
    Excuse my extreme "dumbness", but wouldn't this be "Caravan Tea"?

    While I've heard of it, I've never tasted "the real thing", but was alleged to be similar to North American "Iced Tea" mix, served hot, with lemon wedges...

    I doubt its green tea, but rather black tea...(IF and its a big "if"!) we are talking the same thing...

    John
    Chef #1550256
    Fri Feb 12, 2010 12:10 pm
    Newbie "Fry Cook" Poster
    I was shown how to make the tea by the bedouins in Jordan and it is not drunk through a sugar cube. This way is specific to other parts of the Middle East.

    The Jordanian beduoins put the sugar in the kettle with the water then put the kettle over the fire to heat it up. They then add herbs directly into the kettle together with black tea. It's a herb like oregano but is specific to the area and begins with 'm'.

    Herbs in Jordan are full of flavour due to the climate and I agree, it's the best tea I've ever had too.
    Mama's Kitchen (Hope)
    Mon Feb 15, 2010 4:39 pm
    Food.com Groupie
    Welcome to Zaar!


    Thanks for sharing that! How interesting !
    Mami J
    Tue Feb 16, 2010 10:13 am
    Food.com Groupie
    [quote="Chef #1550256"]I was shown how to make the tea by the bedouins in Jordan and it is not drunk through a sugar cube. This way is specific to other parts of the Middle East.

    The Jordanian beduoins put the sugar in the kettle with the water then put the kettle over the fire to heat it up. They then add herbs directly into the kettle together with black tea. It's a herb like oregano but is specific to the area and begins with 'm'.

    Herbs in Jordan are full of flavour due to the climate and I agree, it's the best tea I've ever had too.[/quote]

    Could that herb be marjoram? It looks similar to oregano.
    jamdown
    Tue Jun 26, 2012 11:44 am
    Newbie "Fry Cook" Poster
    Bedouins use the desert herbs habuck and marmaraya in their teas.
    BecR
    Mon Jul 02, 2012 2:29 pm
    Food.com Groupie
    Found online at The Austerity Kitchen....

    Bedouin Tea 481964

    Bedouin Tea

    4 tsp dried thyme, or sage (Bedouins use the desert herbs habuck and marmaraya)
    2 cardamon pods
    1 cinnamon stick
    4 teaspoons loose black tea
    Honey, if desired

    Heat 4 1/2 cups water with the thyme, cardamon pods, cinnamon stick and black tea. Simmer for five minutes. Turn off heat and steep for five minutes. Strain tea and serve with honey, if desired.
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