Recipe by Syrinx
A very pleasant and rather unusual infusion of spices. I couldn't find any anise seeds, so I used fennel seeds instead, and it tasted lovely. The recipe is modified from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of entering the North African and Middle Eastern Zaar Tag game :-)
Top Review by UmmBinat
This was really good with honey as the sweetener. I used a cinnamon stick per other reviews of goo. I used fennel as I didn't have anise seeds and used allspice to replace the nutmeg because of it's intoxicant properties. I did not add the almond and wonder if that is to collect the goo. I will definitely make this again.
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon caraway seed
- 3⁄4 teaspoon anise seeds or 3⁄4 teaspoon fennel seed
- 1 pinch of grated nutmeg
- 1 1⁄4 cups water (1 mugful)
- 1 almonds
- sugar or fructose, to taste
Directions See How It's Made
- Put the water and spices in a small saucepan, bring to the boil then simmer for five minutes (or a bit longer if you want a stronger drink).
- Pop the almond into the bottom of your mug.
- Strain the tea into the mug on top of the almond, and sweeten to taste.