~212 cal · 5g protein · 29g carbs · 10g fat (estimated, per serving)
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Small glass of dark tea topped with peanuts
🇱🇾 Tripoli
Libyan tea is an unhurried ritual: leaves boiled again and again over coals until the brew is nearly black, syrupy-sweet, and crowned with a thick foam (raghwa). Poured into small glasses and topped with a spoon of roasted peanuts, it is shared slowly among friends over long afternoons.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 tbsp loose black tea
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1/2 cup sugar
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3 cups water
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1/3 cup roasted peanuts, to top
Instructions
1
Boil the tea with the water and sugar, then reduce and pour back and forth between pot and glass to build foam.
2
Return to the heat and boil again, repeating the pouring, until dark, syrupy, and well foamed.
3
Pour into small glasses, spooning the thick foam on top of each.
4
Scatter a few roasted peanuts over each glass and serve hot.
Tripoli tea-ritual tradition.
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🌏 While it simmers — know your destination
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Tripoli. Where Ramadan nights open with mint-sharp shorba.
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Libya. Mediterranean shores with Saharan depth.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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