Shane Delia on “Shane Delia’s Moorish Spice Journey” writes: “My version of the traditional Moroccan crumpet is crisper and airier, yet denser at the same time. The addition of a little semolina in the batter and on the base of the rings is the secret to a crisp crumpet. The clementine marmalade is lovely, especially with the earthy touch of saffron, but you can serve these with whatever jam you like.”
An introduction to brewing and serving classic Moroccan mint tea found on sbs.com.au
The preparation and serving of tea is considered an art in Morocco, and chief to both are the proper pot, glasses, and the special 3-legged tray (“sinya”) on which it’s usually served. The teapots come in 3 sizes (individual, 2 people, and large for families), and are crafted of tin, brass, aluminum, or silver alloys. Depending upon social rank, teapots might be engraved sterling or gold plated. Almost all but the poorest families will have an elaborate tea set including a decorative tray and glasses.