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ARABIAN (including Middle Eastern)
CARIBBEAN (also known as West Indian)
SOUTH ASIAN (Indo-Pakistani/Indo-Malaysian)
BEVERAGES LISTED BELOW
Arabian Mariamiah Tea, also known as sage tea is a great everyday drink for teatime, or to serve your guests and on your special occasions. Also consumed throughout the Middle East for upset stomachs, to relieve nausea and to alleviate cramps.
Handful of Mariamiah leaves
2 Ceylon tea bags (optional)
1/4 to 1/2 cup sugar or honey
Boil the leaves in a full teapot of water until reaches a full boil. Remove from heat (add two tea bags if desired) and let stand for about 5 minutes. Avoid letting the mixture from becoming too strong or dark, if this happens add a litle more hot water. Add sugar or honey to taste (approximately 1/4 to 1/2 cup per pot) depending upon desired sweetness, or add to indivual cups.
Please note: You can strain the tea but it is not necessary as it is customary to allow a few loose leaves in cup, as they will eventually settle to the bottom.
4 tsp. green tea
1/2 cup sugar
1-1/4 cup firmly packed fresh spearmint leaves
4 cups boiling water
1. Rinse a 4-cup teapot with boiling water
2. Cover with the boiling water
3. Allow tea to steep at least 3 minutes
4. Stir slightly and correct for sweetness
2 cups of water
2 tablespoons Arabic coffee beans, roasted and ground
1 spoon powdered Cardamom
5 pieces of cloves
1. Boil the water, coffee, 1/2 spoon of cardamom and cloves together for 20 minutes
2. Let rest for about 5 minutes allowing coffee to settle.
3. Put 1/2 spoon of cardamom in the coffee pot/thermos with a little bit of saffron
4. Pour the coffee pot/thermos into the thermos (strain if desired)