For this you need some Chinese gunpowder tea, using one small teapsoon per cup and good fresh mint leaves. “Wash” the tea by covering the required amount of tea with one cup of boiling water, wait one minute, strain. Half fill a teapot with fresh mint leaves, add the washed tea and boiling water. Add sugar to taste straight to the pot. It should be quite sweet!
Pour the first glass and return it to the teapot, repeat this a couple of times to mix the tea well. Taste and if required let brew longer or add sugar. Serve by pouring from quite a distance, about half a meter into small glasses to form a foamy head. This really makes a difference!
I found a wonderful pastry called cornes de gazelle in a small patisserie in Casablanca and they go very well with the tea.
300grs almonds, skinned and ground
120 grs sugar
50 grs butter
cinammon, icing sugar
Mix almonds, sugar, a tbsp of rosewater, a quarter teaspoon of cinnamon and butter to form a dough. Shape into little cylinders. Brush filo pastry with butter, cut into squares of ca. 8×8 cms , fill with the almonds and roll into a horn shape. Brush with butter and bake 15 minutes at 160 oC. Sprinkle with icing sugar and serve warm.