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Zhourat

Ingredients

Preparation

  1. Step 1

    Infusions of all kinds, both hot and cold, are extremely popular throughout the Middle East for their soothing and medicinal properties as well as for their fragrance. They are made from dried fruits (apples and apricots), roots (ginger and licorice), pods (carob and tamarind), seeds (anise and caraway), and dried flowers and leaves. The following are used: dried mint, verbena, sage, sweet basil, sweet marjoram, chamomile and lime blossom, jasmine and orange blossom, rose petals, and hibiscus.

    Step 2

    Make the tisanes in a teapot the same way you make tea, warming the teapot and pouring on boiling water. Sweeten in the cup, if you like, with sugar or honey.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsHot DrinkBeveragesMiddle EasternCookbooks
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