For many centuries, nomads roam the land, the mountains and the desert for the best grazing grounds and water, bake pita bread, and drink tea with sugar. Weight reduction is also important in nomadism, and the energy density of sugar relative to its weight is still excellent. For exactly this ancient, nomadic tradition, tea is still drunk today.
Tea and sugar
Sugar is a very old and good energy supplier. For many centuries, nomads roam the land, the mountains and the desert for the best grazing grounds and water, bake pita bread, and drink tea with sugar. Weight reduction is also important in nomadism, and the energy density of sugar relative to its weight is still excellent. For exactly this ancient, nomadic tradition, tea is still drunk today.
The Moroccans in the south are proud of their origins as Berbers and still maintain ancient traditions. This includes a kind of tea ceremony. At any time of the day or night you drink heavily sugared tea. A chance encounter is usually sealed with a shared tea, the breakfast (bread with olive oil) with tea initiated, and the cozy game round in the evening is made comfortable by tea.
Because of this - because it's such a beautiful tradition - I brought with me and the winner of the AufundAb lottery a real Moroccan teapot, personally relished on the souq in Erfoud. These types of teapots are found especially for home or on the go, as they are cheap and fireproof. The expensive silver cans are restaurants or, if decorated, tourists.
Instructions for tea cooking
One, two pinches of Gunpowder green tea (there are cheap in this country Asiashop or at Amazon*) put in the pot and plenty of sugar, so six to eight spoons. Or more. Moroccan sugar cubes are therefore a lot bigger than those here. Sugar loafers are also welcome gifts. If you like you can add other herbs like Nana-Mint or Shiba. Pour with boiling water and bring to a boil again. Finally, let it rest for a few minutes.
These little tea glasses, as they are used in Morocco, I have not found anywhere here, but I think Turkish tea glasses work well. Anyway, there should always be a glass more on the tray than tea drinkers are intended.
One of the glasses is poured in from proper distance, the higher the better. The tea in the glass should be slightly frothy. The contents of the glass are then given back into the pot with swing (this saves stirring). The pouring and pouring is repeated several times, depending on the region and mood two to three times.
Then a glass is filled with a small sip and tastes if the tea has drawn enough and, above all, if enough sugar is in it. Note: little sugar - little friendship, lots of sugar: a lot of friendship. Only then is a glass filled in turn and served to the guest with a "Bismillah!". One is allowed to sip while drinking and praise the tea.