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Chai

Ingredients

Preparation

  1. Tea is relatively new in the Middle East, where it was introduced in the nineteenth century. Though not as important as coffee, it has been widely adopted, especially in times when coffee has been expensive. In Egypt it was drunk strong and black. In other parts, spices are often added. Make tea in the usual way and put a stick of cinnamon with 3 slices of lemon in the pot. Alternatively, add 2 teaspoons aniseed and garnish each cup with finely chopped walnuts.

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 DrinkBeveragesTeaMiddle EasternCinnamonHerbs & SpicesLemonCitrusFruitAniseWalnutNutEasyCookbooks
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