Skip to main content

Omani Breakfast Tea


In most Omani homes, a cup of this tea is an essential breakfast item. So, I obliged. I only had some black tea, so I used that. Big mistake. Riley asked, "What kind of tea is this, Mom?" Oh, I just had some black tea. "Wait, you're giving us caffeine and sugar before we go to school?!?" Yes. 

He is so my child. He is my rule-follower. Dylan, on the other hand...

3 C water
3 T organic granulated sugar
2 t loose tea
1 t ground cardamom)
1-1/2 C milk

Put the water, sugar and tea into a teapot and bring to a boil over high heat. Boil for 2–3 minutes. Add the milk and ground cardamom. Bring it to a boil again. Then immediately remove from heat and strain into a mug. Enjoy piping hot.

Comments

  1. Im really lucky to find you post! You are surely doing a right thing. After carefully reading, I find that your article interest me. Do you drink Chinese Tea as me? Where you usually get your tea and teapots? Local mall or tea related websites?

    ReplyDelete
  2. Nice. I like your writing style and have deeply impressed by your wisdom. I've learned a lot from your article and now Im very interested in Oolong Tea. I like drinking Chinese Tea with Yixing Teapot!

    ReplyDelete
  3. Surely nice article. I have read it carefully and benefited from it so much. Thanks. I also like tea, but I like Oolong Tea better. I suggest you to write more about oolong tea and that will surely attract more visitors.

    ReplyDelete
  4. My boyfriend brought yesterday some tea with cardamon from Oman. I had it with milk. I believe it to be: oolong, cardamon and a flower... he said cammomile, but it seems more like violets to me. It's absolutely delicious!! If I can't find it anywhere, I plan to give it a try, mixing the ingredients myself, because I cannot see the jar he brought lasting too long :-)
    In a previous trip, I tried cardamon in a different type of tea in Marrakesh, which I enjoyed a lot, but this late one is far superior.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an