Hmm.  I want to follow up that sad and heavy post with something light.

Introducing….::drum roll::….my new camera!  Yes, I’ve had it over a week now.  I’m in awe of it.  From now on, these will no longer be boring wordy posts.  They will be boring wordy posts, with pictures!

And my experience in photography?  It boils down to this: faint memories of a photography class, taken a billion years ago, before digital cameras existed! Yes, excuse me a minute as I wax nostalgic over the simplicity of those days, the way you treasured each photo, the way you really took your time before shooting, the way you were up to your elbows in toxic chemicals, dodging and burning as if your life depended on it, the excitement as the photo appears on paper and you’re seeing it for the first time…

Well, now photography is in a fast and furious age, right?  Pictures are certainly not in short supply.

My other photography wisdom comes from a friend of mine who recently increased my photography knowledge by about 200%.  He said “if you want one thing in focus, and everything else blurry, then open the aperture up wide.  If you want everything in focus, close the aperture up”.  That’s the kind of simple info I can use right now.  And  I’m gonna take it and just run with it for a while.   Eventually, I may be ready for a one-line lesson on exposure.  After that, I’ll be a photographer!  So easy!

[segues into main topic of post]  How to make a good pot of Moroccan tea.  Let me preface this by saying, I’m not much of a tea drinker, nor do I necessarily encourage or condone the drinking of Moroccan tea on a regular basis.  But, it’s good to know how to make it, to impress your friends.  Also, in our family, Hamza is the master of tea ceremonies.  Up until recently, I viewed tea-making as something that required as much skill as making a ship in a bottle, or growing a bonzai tree.  I would break out into cold sweats when faced with a box of green tea, a bunch of mint, and a mini mountain of sugar.  In a panic, I’d rush around the house shouting “Is there a tea doctor in the house, it’s an emergency!”.  Usually some more steady handed person would step up, and I’d watch in awe, as they worked their magic, and the pot of tea slowly came to life.

But one day, I decided, enough is enough.  I need to grow up and assume my tea making responsibilities.  So I learned, and guess what, it’s not that hard!  And then people compliment you, which is the only reason to be in the kitchen in the first place.  And now, you are all going to learn how to make Moroccan tea too.

Oh, sweet Moroccan tea, it’s all instant gratification, no bitter tastes that need acquiring.  Unless of course you are one of those puritans who has not trained their taste buds to like sugar.  In that case, ahem, you might want to skip this post. (freak)  Also, it was recently brought to my attention by my friend Reading Morocco that Morocco is the world’s first importer of Chinese green tea!  That explains all this green tea everywhere!

Ingredients for (eponimous) Moroccan Mint Green Tea with Sugar, or Atay Maghribi:

1/4 cup green gunpowder tea

8 stalks of mint, use only the top 4 inches, discard the rest

About 5 giant cubes of sugar (1/2 to 1 cup of sugar)


The ingredients

Fresh mint Diabetes here I come!

Ok, we’ll work on aligning the pictures later.

Boil a kettle of water.  Throw the green tea into the pot, it should cover the bottom of it.  After you’ve made tea a few times you will be able to adjust the amounts to your liking.  Next pour about a cup of boiling water into the teapot.  Pour this out into a glass that you keep, this is called the “soul” of the tea, in Arabic “errouh”.  It actually contains the caffeine motherlode.  Green tea seeps all its caffeine out in the first 30 seconds.

Ok, now pour another cup or two of boiling water into the teapot.  Swish it around, you’re rinsing the tea now.  Pour the water out and discard it.  Rinse it one or two more times if you wish.

Now fill the teapot almost all the way with boiling water.  Stuff in the mint, then the sugar.  Put the pot on a very low fire and let it simmer for a few minutes.

Here’s a good way to know when the tea is done: overfill the pot and then when it boils, it will spout tea all over your previously clean stovetop.  It will sound very much like your cat is coughing up a furball, and you will be immediately alerted that the Tea is Done.  I use this method every time.

You are ready for the penultimate step, the thorough mixing.  Pour out one glass, then pour it back in.  Repeat a few times.  Pour out a little and taste it.  Adjust the sugar if necessary.

Very important: when pouring the tea out, make sure you lift the teapot about 2 feet from the glass, this gives each glass a good head of foam, without which tea would be undrinkable.  Te

Now, if you’re going go to the trouble of making Moroccan tea, instead of plonking a PJ tips teabag into a cup of boiling water and calling it tea, then what you are wanting is not only the flavor but an authentic Moroccan experience.  To make this tea ceremony as Moroccan as possible, please avoid the following faux pas:

1. Drinking it from mugs.  Refined and lovely little glass tea cups are a must.  Leave the mugs to those beverage guzzling Americans.

2. Using loose sugar instead of “bricks”.  Yes, it might taste the same, but you loose a whole lot of authenticity points on that.

3. Using the whole stalk of mint.  Again, it’s about refinement, and the leaves change ever so subtly in taste as you move down the stalk.

4. Stirring it with a spoon.  That’s like eating Chinese food with a fork.

5. Drinking your tea alone.  Oh for shame.  And always add an extra glass on the tray, just in case, it’s an old Moroccan custom.

It was raining

I hope you find yourself sufficiently demys-tea-fied, for now.