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Dried Mint

Appears in
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About
Dried mint is used in cooked dishes and occasionally in salads, above all in Tunisia. Hang bunches of fresh mint out to dry in the sun for a few days. You can crush them and use them immediately but, by pounding and crumbling the dried leaves then keeping them in an airtight container, the mint gains a much stronger flavour and fragrance.

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