Sage-Scented Tea

Shay bil Maramiya

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

It is said that maramiya, or common sage, was named for the Virgin Mary (Maryam in Arabic) after she recommended it to soothe a sick child. To this day, unsweetened sage infusions are used widely to treat stomachaches throughout Palestine and the diaspora. It is also an incredibly reliable remedy for menstrual pain.


  • 6 cups water
  • 6 teaspoons sugar, adjust to taste
  • 1 handful


In a clean teapot, boil the water and sugar for 3 continuous minutes. Remove the teapot from the heat. As you do so, immediately throw in the sage leaves so they get one brief boil through (do not be tempted to boil them longer or a very bitter flavor will result). Add the tea bags, then cover and let them steep for about 5 minutes.

The tea should be an amber red color, not dark red, or