Bedouintea Recipes

BEDOUIN AFFOGATO

Steps:

• In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve.
• If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids.
• To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately.

BEDOUIN TEA

Steps:

• Heat 4 1/2 cups water with the thyme, cardamon pods, cinnamon stick and black tea.
• Simmer for five minutes.
• Turn off heat and steep for five minutes.
• Strain tea and serve with honey, if desired.

BEDOUIN SALSA

Steps:

• Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.
• Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.
• Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.

BEDOUIN TEA

Steps:

• Heat 4 ½ cups of water with the thyme, sage, cardamom pods, cinnamon stick, and ceylon tea. Simmer for 5 minutes. Turn off the heat and seep for 5 minutes. Strain tea and serve with honey or sugar as desired. Notes: I use natural dried Cretan sage leaves. Dried sage has much stronger flavor then fresh one. It's antioxidant property is a known remedy for colds, indigestion, diuretic, coughs.