I spent $12 on lunch (including tip), which is a little more than I usually spend on a quick lunch for myself. (The DH thought that was rather much for "just flour and water.") However, the meal was good and plenty of it! I had the Spinach Blanc crepe (spinach, garlic and swiss cheese) and a nice pot of "Algerian" tea. The rest of the menu was a little light on the tea offerings, but it did include steamers and hot chocolate as non-coffee choices.
The "Algerian" tea hit the spot. You might also know this as Moroccan Mint tea. Basically, it's a green tea base (usually gunpowder) mixed with mint and heavily sugared. Sometimes it includes subtle spices, my favorite being clove.
Here is my recipe for Moroccan Mint tea. I prefer to use fresh mint, when it's in season.
A handful (~1 cup loosely packed) of fresh mint sprigs, plus a few extra for garnish
3 teaspoons green tea (traditionally, gunpowder green)
3 tablespoons sugar
4 cups water
4-5 whole cloves to taste (lightly crushed or whole - not ground)
This isn't a precise recipe, so taste and adjust to suit your preferences. Also, I should preface this by saying I prefer mine pretty minty....so that drives how I concoct this brew.
Add the mint leaves and cloves into the water and bring to a boil. Let boil for ~2 minutes to get a good mint base. (Once it starts to boil, bring it down to a rolling simmer.)
After the mint base is ready, bring the heat down so that the water is barely boiling and add the sugar and tea. Cook for another 1-3 minutes, depending on how strong you like the tea flavor.
Pour through a filter into a teapot or teacups and serve. Small glass cups are traditional, but be careful! They get very hot and, if there is a crack already, the hot liquid can pop the glass open. Garnish with remaining sprigs of mint. Enjoy!