Flavored teas such as Meramieh are served mainly in the afternoon when friends come over to visit. The tea is presented on a tray, surrounded by small colored or clear delicate glasses or tiny cups and saucers. Sugar and spoons are placed on the tray for each guest to add as much sugar as he or she likes.
Loumi and Thyme Tea:
Pierce loumi (dried limes) in several places with a knife. Add the loumi and 4 sprigs fresh thyme to the boiling water, and steep as above.
Tea with Rose Water — A Special Drink for Ramadan:
Pierce 1 loumi (dried lime) in several places with a knife. Add the loumi, 1 teaspoon rose water, 6 partially cracked cardamom pods, and either a few sprigs of fresh mint or 1 teaspoon dried to the boiling water, and steep as above.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Bring 6 cups water to a boil in a medium saucepan. Remove the pan from the heat, add the tea and sage leaves, and cover the pan. Wrap a kitchen towel around the pan and set it aside for 10 minutes to allow the tea to steep. Then strain the liquid into a teapot and serve hot, with a bowl of sugar on the side.
