Chai Kurdi (Kurdish Tea) Recipe

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Chai Kurdi (Kurdish Tea) Ingredients

1 tbsp india tea leaves
1 cinnamon, stick, 4 water, boiling
1 sugar cubes

A Recipe for
Chai Kurdi (Kurdish Tea)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Chai Kurdi (Kurdish Tea)

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Chai Kurdi (Kurdish Tea) Directions

The Kurds like this sweet, aromatic tea. The cubes of sugar are
dissolved in the mouth as the tea is drunk, the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in the boiling
water. Allow to steep for 5 minutes.

Serve hot with sugar cubes. Serves 4.

"Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic
Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y.

DPileggi in Houston, Texas

Serves: 4

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Chai Kurdi (Kurdish Tea) Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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