In honor of National Baklava day (*ahem* I think they mean Baklawa Day!), we are posting a Pumpkin Baklawa Cup recipe. What is a Thanksgiving series without a little dessert? These Pumpkin Baklawa Cups are a nice Middle Eastern twist to your classic pumpkin pie […]
It’s time to begin our November series of Thanksgiving recipes! We have all had to adapt our normal holiday plans and schedules in 2020, but we hope that this roast chicken will help provide a tasty alternative to your smaller gathering. This simple and elegant […]
Halloween is near! So it is only natural that the ‘T’ who shares their date of birth with this holiday posts a cocktail to celebrate. It’s true, Halloween is not only a sweet celebration because of the candy, but it is also the day that I, the sweet eldest ‘T’ of the three was born. Not being a big cocktail drinker myself, I have reverted back to a classic that my tomato-lovin’ self used to enjoy even in its virgin form as a kid – The Bloody Mary! There was something about the spicy tomato juice followed by a bite of celery that was just so refreshing. For me, the best part was that it was a drink that my Baba also enjoyed. So when he would order a Bloody Mary at a weekend brunch, I felt “oh, so cool” asking for the same (but virgin, of course).
It’s been many Halloween birthdays since I have been legally able to enjoy a regular Bloody Mary and I’ve sampled my fair share over the years. But for this one, we’ve added a Three Teas Kitchen twist with the addition of harissa, Za’atar, smoked salt, and turshi. The combo provides a complex layer of delicious flavors that awakens the senses. And the best part? It has been taste-tested and approved by Baba. So you know that it’s good! Start your Halloween Saturday morning with this bloody treat and it will surely be a wicked one. Happy Halloween!
Za’atar Bloody Mary
- 1/4 cup lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked sea salt
- 2 tsp za'atar
- 1/2 tsp moroccan harissa
- 1/4 cup vodka (good quality) e.g. Kettle One or Grey Goose
- 11.5 fl oz V8
- In a pitcher, add lemon juice, Worcestershire sauce, smoked sea salt, za'atar, V8, Moroccan harissa and vodka
- stir the mixture and refrigerate for at least an hour
- when ready to serve, stir mixture again and pour in a glass over a couple of cubes of ice (not too much ice or it will dilute the drink).
- add a celery stick and some turshi for garnish
I love September for multiple reasons: it’s my birthday month, the Chicago weather becomes beautifully crisp, apple picking season, and cinnamon becomes the dominant flavor in every coffee and dessert. We love this early fall summer salad that showcases great farmers market finds. Of course, I had to add a bit of cinnamon to give it that extra taste of fall! This salad is for sure going to give you the fall feels (if you haven’t gotten them already). So, enjoy the weather, head to your farmers market, and dive into this crunchy, homey salad.
Early Fall Farmers Market Salad
- 1/4 tsp cinnamon
- 1/2 tsp honey
- 2 tsp extra virgin olive oil
- 2 1/2 tsp white vinegar
- black pepper to taste
- 1/4 tsp salt
- 1 large orange
- 6 cups arugula (about 10 oz)
- 1/2 pomegranate
- 4 tbsp raw pumpkin seeds
- 1/2 cup hazelnuts
- 6 figs
- 1 apple
- 1/2 cup blue cheese
- 6 slices prosciutto
- Roast hazelnuts: Set oven to 350F. Place hazelnuts on a baking sheet without having any overlap. Toast for 12 minutes. Allow to cool. To remove skins, place in a tea towel and gently rub hazelnuts.
- Remove any long stems from arugula and wash leaves (best to use a salad spinner!)
- Remove pomegranate seeds from half of the pomegranate. Check the above link on the best way to remove pomegranate seeds!
- Remove fig stems and cut figs into quarters. You can also slice figs as well, but you can choose your preference.
- Remove apple core and slice pieces for your salad.
- In a large bowl, combine arugula, pomegranate seeds, pumpkin seeds, hazelnuts, sliced figs, and sliced apples.
- Crumble blue cheese with salad and add sliced prosciutto
- Juice one large orange for dressing base
- In a small bowl or cup, whisk freshly squeezed orange juice, cinnamon, honey, olive oil, white vinegar, black pepper (to taste), and salt
- Add dressing to salad and toss! Enjoy!
This pasta with garlic, olive oil and parsley is one that is near and dear to my heart. Despite using minimal ingredients and taking only 20 minutes to make, it’s simple and elegant flavor profile will have you reaching for bowl after bowl. I know […]
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Mujadara is definitely a comfort food. Who would have thought the words comfort food and vegan could enter the same sentence, but mujadara achieves this mighty feat. Lentils and rice are simmered together, and then and have bits of caramelized onions throughout…and a lil’ garnish of crispy onions on top. Let’s just say its a happy marriage of flavors, and is hearty and nutritious to boot.
Making this dish is not difficult. It just helps to get the timing down. You start by cooking the lentils first, then adding the rice to the pot shortly after. In a separate pan you caramelize some onions and add it to the lentils and rice. Last, but not least, you light fry up some onions for garnish. It kinda perfection, no? You got a beautiful dish sitting before you, with just some pantry ingredients. I’m here for it.
That’s why when I wanted to confirm with my mom some of the proportions she uses in this recipe at 7am in the morning, I found her suddenly with the ingredients in her hands, pot on the stove and making it. Soon enough, the dish was made, recipe was verified, and I got to eat mujadara for breakfast. Although a tad nontraditional, I’d call that a win.
Want More Rice Dishes??
Check these out!
- Iraqi Red Rice
- Dill Rice
- Rice with Hikaka
- Vegetarian Makloobi
- Akil Majnoon (Braised Vegetable Stew)
- Fasoolia Baytha (White Bean Stew)
- Fasoolia Kuthra (Green Bean with Meat Stew)
- Basalia (Peas and Meat stew)
- Bamia (Okra Stew)
- Ras Asfour (Meatball and Potato Stew)
- Arabic Curry
If you make Mujadara, be sure to leave a comment and/or give this recipe a rating! And of course, tag us on Instagram at ThreeTeasKitchen! We love seeing what you’re cooking up!
- 2 cup green lentils, rinsed and drained
- 1 cup rice
- 3 cups water or unsalted broth*
- 2 medium sized yellow, onions diced
- 1 medium sized yellow onion, cut into a thin half moon shape
- ½ tbsp salt
- 6 tbsp olive oil
- ½ tsp pepper (optional)
- To a medium/large sized pot, add water, salt, lentils and 2 tbsp. of olive oil. Put heat on high and bring to a boil.
- Once the pot comes to a boil, lower heat to medium-low and simmer for 15 minutes.
- After the lentil pot has cooked for 15 minutes add rice and cover. Cook for another 15 minutes.
- Meanwhile, in a saucepan pan, on medium heat, heat 3 tbsp of olive oil. Add 2 medium chopped onions, and cook until golden in color (slightly caramelized).
- Mix cooked onion and pepper (if using into rice and cook on low for another 10 minutes.
- Meanwhile, in the saucepan, on medium-high heat, heat 1 tbsp of olive oil and cook onion strips until slightly browned and a little crisped. Garnish on top of rice and enjoy!