of Dried Herbs, Roots and Wild Flowers
blend of wild flowers, dried herbs and roots, used as an
infusion, is known as Zhoorat. The blend of Zhoorat is commonly
prepared in villages across Lebanon for its immunity-boosting
properties. It is always recommended when one comes down
with a cold and may aid digestion as well. The infusion
is made by pouring boiling water over the mixture and letting
it steep for a few minutes. It is then strained, sometimes
sweetened and always served hot.
is the basic blend to make Zhoorat, but other herbs, spices,
roots or flowers can be added according to personal preference.
I add a stick of cinnamon to give a spicy fragrance to the
mixture. Most of the ingredients grow alongside footpaths
stretching across Lebanon's hills and valleys. You can visit
a souq or a farmers' market which will have all the ingredients
for you to create your own blend to store in your cupboard
Dried cherry stems, Hollyhocks (Khitmieh), Lime-flower,
Lemon balm, Chamomile, Green tea, Aleaster (Zeizafoon),
Damascus rose, Almond in their shells, Lamp sugar, Bay leaves,
Corn silk - Shelf Life: 1 year
dry the flowers or herbs, tie them together in bunches with
string. Hang the bouquets upside down in a cool, dry place,
and leave them hanging until they seem crinkly and paper-like.
The smaller you make the bouquets, the quicker they will
you decide to pick the flowers or herbs yourself or buy
them dried from a local farmer or producer, you will have
to pasteurize most of the ingredients on the list to destroy
any impurities, living organisms or any harmful bacteria.
Heat the oven to 75 C (170 F). Use a thermometer inside
the oven to be sure of the temperature. Leave for about
5 minutes in the oven.
to cool completely before packing for storing in a clean,
dry jar. If they are stored in an airtight container when
they are still warm, they may sweat and mold.
all the ingredients in small neat clusters on a tabletop.
Fill the containers with your hands by taking handfuls and
mixing them together. Tuck in the green tea, the lump sugar,
the bay leaves, and the neatly arranged corn silk. Use a
thin stick to help you work as you fill the container carefully
with each ingredient.
the container and store in a cool, dark place.
serve, take a handful of the blend. Pour boiling water over
the mixture and let it steep for a few minutes. Strain though
a fine sieve. Add sugar if desired. - Order
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