Saudi Style “Chai”

The Arabian Nights Cookbook

Posted by Tuttle Publishing

About

Shai bil-Haal wa Qirfa

Many of the inhabitants of the Arabian Penin- sula, where cardamom is used extensively, be- lieve that this spice makes a marvelous mouth freshener. For neutralizing the smell of garlic and to freshen the breath, a few cardamom pods are slowly chewed, allowing the flavor to linger in the mouth. At times, a pod is combined with a few fennel seeds and a whole clove to create a more effective breath freshener. Sipping on this spicy Arab Gulf tea, although not quite as effective, has a similar effect. I have made this tea quite often since first being introduced to it on a visit to Dubai. It now has become an almost regular hot “digestif” at our table after a full meal and a lavish spread of sweets.

Makes six 6-oz (175-ml) servings Prep time: 10 minutes
Cooking time: 15 minutes

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You Will Need (7 things)

  • 3 cup Water
  • 2 tsp Loose Black Tea
  • 1 Small Cinnamon Stick
  • 6 Cardamom pods, whole but cracked
  • ½ tsp Fennel Seeds
  • 1 cup Milk
  • 2 tbsp Sugar

Steps (2 steps, 10 minutes)

  1. 1

    Bring the water, tea, cinnamon stick, cardamom and fennel seed to a boil in a medium saucepan with a lid.

  2. 2

    Cover and simmer over medium-low heat for 10 minutes. Stir in the milk and the sugar then bring to a boil again. Pour into heat-proof glasses or cups through a small strainer and serve hot.