Mint Tea is very light and refreshing with the flavour of fresh mint leaves and some tea, this is something very good to have after a heavy meal or any time of the day to make you feel fresh.
Fresh mint leaves - 4 to 5
Honey or Sugar according to your taste.
It is best to use a kettle for this tea to extract the maximum amount of flavours from mint in a less time, but you can also use a normal which will take a bit longer time. Wash the mint leaves and boil it with the water in the kettle. The water will turn almost greenish, now just dip the tea bag, to give a reddish colour and take it out immediately. Serve the tea with honey or sugar according to your taste.
Semolina Syrup Cake:
This is nothing but Basboosa or reveni made with coarse semolina. I was actually trying to make basboosa, but I made with coarse semolina which gave it a different texture so I dint want to give the name of traditional Basboosa and it became semolina syrup cake.
Coarse Semolina- 2 cups
Baking powder- 1 tbsp
Almonds- 10 to 12
For the syrup:
Sugar- 1 cup
Rose water- 1/2 tsp
Lemon juice- juice of 1/2 a lemon
Preheat the oven to 180 degree Celsius. Cream the butter and sugar. Add the eggs and beat well. Then add the semolina and baking powder and mix well. Pour it into a greased and lined square cake tin. Place the almonds on top. Bake it for 20 to 25 minutes until well risen and slightly brown on top.
Meanwhile prepare the syrup, add 1 cup of water to the sugar and honey, heat it in medium to low heat. When the sugar gets completely dissolved bring it boil for 10 minutes until it becomes syrupy. Finally add the essence and lemon juice. When the cake is cooked, pour the syrup over the hot cake. Cut into slices and leave it in the tin to cool down completely and to absorb all the syrup.
Serve with Mint Tea.
This recipe goes to joy from fasting to feasting.