Cooking With Tea

Mansaf Masala (Druze Rice)

• lamb or chicken ground in to cubes.
• 3-4 cups of water
• 2 chopped onions
• 2 cups of dry rice
• 2 Wissotzky Chai Masala tea bags
• ¼ teaspoon of baharat spice.
• A pinch of cardamom spice
• 3 teaspoons of salt
• ¾ of a cup of olive oil
• Pine nuts

• Pour the olive oil into a pot and heat.
• Add the chopped onions and fry until transparent.
• Add the lamb or chicken and mix well.
• Add the baharat and continue stirring.
• Steep the 2 tea bags in hot water in a cup for about 5 minutes, then pour into the pot and stir well.
• Add water in to the capacity of the pot, add the salt, stir and bring to the boil.
• When the rice starts to bubble lower the heat cover the pot and allow to cook for 20-25 minutes.
• It is recommended to sprinkle roasted pine nuts on the meal at the time of serving.