Shared by Nitza Kardish

This recipe was shared by Nitza Kardish. Read more about her family in "Keeping a Libyan Tradition Alive in Israel" and try her recipe for mafrum (Libyan stuffed vegetable).
Place the fennel and kohlrabi in a medium bowl and toss with the lemon juice. Cover and let marinate for at least 2 hours in the refrigerator.
Bring the water to a boil in a saucepan or tea kettle. Add the tea leaves and sugar and boil for 10-15 minutes.
While the tea boils, place the peanuts in a skillet over medium heat and toast until golden and fragrant, about 5 minutes.
Strain the tea into small heat proof glass cups and sprinkle with a handful of peanuts.
When ready to serve, toss the fennel and kohlrabi and sprinkle with sea salt flakes. Enjoy with the tea!