*Bedouins are well-known in the Middle East for their hospitality. If you’ve ever had the good fortune to be invited into a Bedouin tent than you have most certainly had a cup of their tea. Bedouin have their own blends of teas that they make from the dried leaves of desert plants (habuck and marmaraya). In the US, dried thyme or sage can be substituted for the desert herbs for a similar flavor. I like to imagine the nomadic Abraham serving this kind of tea to his angelic guests…
2 teaspoons dried thyme
2 teaspoons dried sage
2 cardamon pods
1 cinnamon stick
4 teaspoons loose black tea
1) Heat 4 ½ cups of water with the thyme, sage, cardamom, cinnamon, and black tea.
2) Simmer for 5 minutes. Turn off the heat and seep for 5 minutes.
3) Strain tea and serve with sugar. Bedouin usually pour the tea directly over the sugar in the cup.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.