Baklava and Moroccan mint tea

Although sweet wines like Samos muscat pair well with baklava sometimes you might not have a bottle or have decided you don’t want a further glass of wine and Moroccan mint tea is just as good.

It’s actually not just mint and hot water.

If you’re making it for one you put a green tea bag and a good sprig of mint and half to one teaspoon of sugar in a mug, top up with just under boiling water and leave for a couple of minutes to infuse. Even if you don’t normally take sugar in your tea, as I don’t, it works, the sugar reducing the slight bitterness of the tea and the mint.

And it’s marvellous with those honey-drenched pastries that they have all through north Africa and the middle east.

Last weekend we served some ready-made ones from Waitrose’s Levantine Table range along with a refreshing orange fruit salad with orange flower water but you can pick them up from any middle-eastern shop.

A simple and refreshing way to end a meal.

Photo by Lottie Griffiths on Unsplash