Tunisian pine nut tea

Method

1. 1

   Toast the pine nuts in a small frying pan over low heat, without oil or with a drop of oil, stirring constantly for about 2 minutes until pale golden and fragrant, then set aside so they don’t burn.

2. 2

   Put the green tea in a small teapot and cover it with a little boiling water, then pour off this first water after 30 seconds to remove the initial bitterness and rinse the leaves.

3. 3

   Add the 1 l water, sugar and mint sprigs to the teapot and set it over medium heat until it starts to boil, then lower the heat and let it simmer gently for 5–7 minutes, until the colour deepens and the flavour concentrates.

4. 4

   Pour the tea from a height into small glasses to create a layer of foam, then add the toasted pine nuts to float in each glass, adjusting the sweetness with a little more sugar if needed.

5. 5

   Serve hot after a meal or during evening gatherings with Tunisian pastries; the pine nuts floating in the glass are this tea’s hallmark.