Skip to main content
Epicurious
Cookbooks

Zhourat

Ingredients

Preparation

  1. Step 1

    Infusions of all kinds, both hot and cold, are extremely popular throughout the Middle East for their soothing and medicinal properties as well as for their fragrance. They are made from dried fruits (apples and apricots), roots (ginger and licorice), pods (carob and tamarind), seeds (anise and caraway), and dried flowers and leaves. The following are used: dried mint, verbena, sage, sweet basil, sweet marjoram, chamomile and lime blossom, jasmine and orange blossom, rose petals, and hibiscus.

    Step 2

    Make the tisanes in a teapot the same way you make tea, warming the teapot and pouring on boiling water. Sweeten in the cup, if you like, with sugar or honey.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsHot DrinkBeveragesMiddle EasternCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.