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Give me tea, O Saqi,
and let there be no delay; let me have it bitter, if milk and sugar are not at hand. Had Jamshid taken a draught from this pot, his slow-beating pulse would have run like a deer. Have you heard the boiling kettle of the tea cry bagg, bagg? Verily you would say it was Mansur shouting ana al-haqq. There is a reference in the Book of God: Bread to eat and tea to drink. |
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Masala Chai
Indian Spiced Tea Milky, sweet and intensely aromatic, this version of tea is served at chaikhanes throughout Central Asia.
Total time: 30 minutes
8 cups water
2 sticks cinnamon 20 whole cloves 20 pods cardamom 8 ½" slices ginger root, unpeeled 1 tsp. peppercorns 2 tsp. coriander seeds 8 tsp. loose black tea leaves or 8 tea bags 2 cups milk Sugar or honey to taste Combine fresh cold water and spices in a pot, bring to a boil, reduce the heat and simmer for 20 minutes. Add the milk and return to a simmer; then turn off the heat, add the tea and steep for 3 minutes. Strain through a cheesecloth-lined sieve and sweeten to taste. Makes 8 servings. from Serving the Guest: A Sufi Cookbook |