Cookware · Hearths
Berrad
A swan-necked teapot: gunpowder tea, mint, and the pour that is a Moroccan welcome.
The journey
Mint tea is not a footnote in a Moroccan house. It is the first thing poured and the last. The berrad — a metal pot with a long spout — is how the tea is boiled with sugar and fresh mint, then poured from a height so the glass wears a foam.
The gesture traveled with the tea itself: Chinese gunpowder leaf, Maghrebi mint, and a pot shaped for a courtyard.
In the kitchen
Rinse the leaves. Boil with sugar. Add a fist of mint. Pour high into small glasses and back into the pot once, then serve.
The Moroccan volume treats tea as furniture. A kettle can heat water. The berrad is the ceremony.