Ramadan Drink · Herbal Citrus Infusion
Takerwait
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The infusion is traditionally mixed inside a dried, hollowed-out gourd called a tikhessayet, used like a natural shaker passed down through Mzab households.
Takerwait steeps a blend of myrtle, sweet cyperus, dried flower buds, cloves, and other aromatic plants in sweetened water along with fresh lemon juice, then chills it to serve as a tonic drink.
Why it's made this way: Ghardaïa families prepare it just before Ramadan begins and serve it at iftar throughout the month for its believed rehydrating and refreshing qualities after a day of fasting.
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