photo by AcadiaTwo
- Ready In:
- 4 teaspoons dried thyme (Bedouins use the desert herbs habuck and marmaraya) or 4 teaspoons sage (Bedouins use the desert herbs habuck and marmaraya)
- 2 cardamom pods
- 1 cinnamon stick
- 4 teaspoons loose black tea
- fresh drinking water
- 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.
Questions & Replies
Got a question? Share it with the community!
I made half of the recipe for a large drinking bowl that I just love. I used 50/50 thyme and sage and a whole cinnamon stick. You have it right in the intro, comforting is an excellent description. Honestly, I didn't let it steep for the extra 5 mins, it was strong enough to suite me after the simmering and I just strained it into the bowl and added a tsp of Splenda. I need to add that it seemed to have a soothing effect on the stomach, I've had some upset there for a few days and this truly did help. Gotta love anything that tastes good and makes you feel better both physically and spiritually. :D
I like this tea. I thought it would be very strong... but it isn't, it's quite pleasant. I used Thyme that I grew and dried this summer. Its flavor and fragrance shone through. I crushed the cardamom pods, And added some Sage along with everything else. After I had my mug, I poured the rest of the tea in a quart jar and refrigerated it. This morning I'm enjoying a warm cup of Bedouin Tea as I write this. I like it a lot. Thanks for the recipe!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>