Sage Tea (Meramieh)

Preparation Bring 6 cups water to a boil in a medium saucepan. Remove the pan from the heat, add the tea and sage leaves, and cover the pan. Wrap a kitchen towel around the pan and set it aside for 10 minutes to allow the tea to steep. Then strain the liquid into a teapot and serve hot, with a bowl of sugar on the side. VariationsLoumi and Thyme Tea: Pierce loumi (dried limes) in several places with a knife. Add the loumi and 4 sprigs fresh thyme to the boiling water, and steep as above. Tea with Rose Water — A Special Drink for Ramadan: Pierce 1 loumi (dried lime) in several places with a knife. Add the loumi, 1 teaspoon rose water, 6 partially cracked cardamom pods, and either a few sprigs of fresh mint or 1 teaspoon dried to the boiling water, and steep as above. Reprinted with permission from The Arab Table by May S. Bsisu, © 2005

Preparation Bring 6 cups water to a boil in a medium saucepan. Remove the pan from the heat, add the tea and sage leaves, and cover the pan. Wrap a kitchen towel around the pan and set it aside for 10 minutes to allow the tea to steep. Then strain the liquid into a teapot and serve hot, with a bowl of sugar on the side. VariationsLoumi and Thyme Tea: Pierce loumi (dried limes) in several places with a knife. Add the loumi and 4 sprigs fresh thyme to the boiling water, and steep as above. Tea with Rose Water — A Special Drink for Ramadan: Pierce 1 loumi (dried lime) in several places with a knife. Add the loumi, 1 teaspoon rose water, 6 partially cracked cardamom pods, and either a few sprigs of fresh mint or 1 teaspoon dried to the boiling water, and steep as above. Reprinted with permission from The Arab Table by May S. Bsisu, © 2005