Shared by Nitza Kardish
Shared by Nitza Kardish
Libyan Tea With Peanuts, Fennel, and Kohlrabi
Yield: 8 servings
Libyan Tea With Peanuts, Fennel, and Kohlrabi
Yield: 8 servingsThis recipe was shared by Nitza Kardish. Read more about her family in "Keeping a Libyan Tradition Alive in Israel" and try her recipe for mafrum (Libyan stuffed vegetable).
Ingredients
For the tea:
- 4 cups boiling water
- 4 tablespoons loose leaf black tea
- 8 tablespoons sugar
- 1 cup peanuts, toasted
For the fennel and kohlrabi:
- 1 head of fennel, trimmed and thinly sliced
- 1 kohlrabi, peeled and thinly sliced
- Juice from two lemons
- 1 teaspoon Maldon sea salt flakes
Preparation
Step 1
Place the fennel and kohlrabi in a medium bowl and toss with the lemon juice. Cover and let marinate for at least 2 hours in the refrigerator.
Step 2
Bring the water to a boil in a saucepan or tea kettle. Add the tea leaves and sugar and boil for 10-15 minutes.
Step 3
While the tea boils, place the peanuts in a skillet over medium heat and toast until golden and fragrant, about 5 minutes.
Step 4
Strain the tea into small heat proof glass cups and sprinkle with a handful of peanuts.
Step 5
When ready to serve, toss the fennel and kohlrabi and sprinkle with sea salt flakes. Enjoy with the tea!
