Pineapple Ginger Juice with Lemon (No Cooking)
The Fastest Recipe on This Blog There is no pot, no oven and no waiting. Everything goes into a blender, […]
Drinks
Two drinks carry more ceremony than anything else on an Arabic table, and both are here. Moroccan mint tea is less a recipe than a method: gunpowder green tea, a generous fistful of spearmint, sugar added early rather than at the table, and the long pour from a height that gives the glass its foam. Arabic coffee, qahwa, goes the other way, pale and barely sweet and heavy with cardamom, poured in small measures and refilled until you tilt the cup. In both, the making and the serving are hard to separate. The recipes cover the brew, and the notes cover the rest.
Orange and Lemon Juice from Whole Boiled Fruit
You Boil the Fruit, Peel and All Squeezing oranges gives you orange juice. Boiling them gives you something else entirely,
Citronnade: The Lemonade You Freeze First
Not Lemonade, and That Is the Clever Part If you skim this recipe you will make it wrong, because it
Arabic Coffee (Qahwa): Cardamom, Copper Pot, Tiny Cups
The Coffee That Is Really an Invitation If you are picturing something dark, bitter, and thick in a tiny cup,
Moroccan Mint Tea Recipe and the Art of the High Pour
More Than a Drink Think mint tea means dunking a teabag and adding a sprig? Morocco would like a word.
