Dartchinov tey

Dartchinov tey

Cinnamon tea

By
From
The Complete Middle Eastern Cookbook
Serves
2
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 pieces cinnamon bark, each 8 cm long
sugar, to serve

Method

  1. Leave the cinnamon bark intact and place in a long-handled coffee pot with 375 ml water.
  2. Bring to the boil, then reduce the heat and leave to boil gently for 15 minutes.
  3. Remove the cinnamon bark and pour the tea into teacups. Serve the sugar separately.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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