Michael Lüders

Chai Nana

Moroccan peppermint tea
1½ teaspoons green tea
A handful of fresh mint leaves
150g cane sugar
Cardamom, cinnamon and almond slivers, according to taste

Put the green tea into a pot, pour on hot water and let it steep for half a minute. Throw away this first infusion, keeping only the tea leaves in the pot. Add the mint and sugar, along with 1 litre of boiling water, and leave to simmer for 3 minutes. Then let it steep for a good 5 minutes. Add a little cardamom or cinnamon according to taste. Serve in small glasses, with almond slivers if you wish. Pour from a great height, so that the tea froths up.

Couscous with Lamb and Dried Fruits

8 dried apricots
2 tablespoons raisins
8 stoned prunes
8 stoned dates
500g fine couscous
1 onion
500g lean lamb
3 tablespoons olive oil
Salt and pepper
1 tablespoon butter
1 lime
1 tablespoon brown sugar
1 bunch of fresh mint leaves

Soak the dried fruit in warm water for half an hour. Then drain in a sieve. Put the couscous in another sieve into which you have first laid a cloth. Pour hot water over it and leave it on the side to drain. Peel the onion and cut into slivers, cut the meat into cubes. Heat 2 tablespoons of olive oil in a casserole pan and fry the onion and meat briefly at a high temperature. Season with salt and pepper. Add the onion and dried fruit and stir it well. Rest the sieve with couscous on the casserole dish, cover with lid, and stew the ragout at a low heat for half an hour. If necessary, add more water.

Loosen the couscous occasionally with a fork. Heap the finished couscous in a pre-warmed shallow dish and stir in the butter. Serve the lamb ragout on top, ladling the stock around the edge. Wash the lime under hot water, before drying and cutting it into slices. Heat the remaining oil with the sugar in a pan, and fry the slices very lightly. Pluck the mint leaves and cut them into fine strips. Garnish the dish with the lime and mint.