Recent Posts

Kubba Haleb

Kubba Haleb

Kubba Haleb makes the best after school snack, no? At least my 10 year old (and current) self would think so. Crispy fried rice on the outside, fluffy rice on the inside, and a lightly spiced meat within – that is Kubba Haleb in a 

Dolma (Stuffed Grape Leaves)

Dolma (Stuffed Grape Leaves)

It’s finally here – the Mother of Middle-Eastern Mains – Dolma. This post was originally intended to be published right before Thanksgiving as Dolma is always present right along side our Turkey. However, as we mentioned in our last post, we were grieving the loss 

Nana Badriya

Nana Badriya

As we say goodbye to 2020, we want to take a moment to recognize and say goodbye to our dear Nana Badriya who we have recently lost. Nana was the main reason we started Three Teas Kitchen and she inspires us each and every day to love fiercely and demonstrate that love by making delicious food for all to enjoy.  Her beautiful memory continues to live on through the recipes she taught us, which we lovingly share with all of you. 

We love you, Nana.  This blog has been and will always be in dedication to you.

Here is a compilation of Nana’s recipes on Three Teas Kitchen to date. We will continue to add to this list as we publish more of her recipes 🙂

With love,

Tamara, Tina & Tara

Nana B’s Hummus

Lawzena

Jajeek

Kabob

Kleacha (Iraqi Date Cookie)

Kakat’ Mahlab

Biryani

Ras Asfour

Ras Asfour

Kousa (Stuffed Zucchini)

Lahm Bi Ajeen

Nana’s Chicken Noodle Soup

Nana B’s Deconstructed Chicken Pot Pie

Habia

Habia

Fasoolia Kuthra (Green Bean Stew)

Tabouleh

Potato Chop

Pumpkin Baklawa Cups

Pumpkin Baklawa Cups

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 

Sumac Orange Roasted Chicken with Butternut Squash

Sumac Orange Roasted Chicken with Butternut Squash

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 

Za’atar Bloody Mary

Za’atar Bloody Mary

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

Course Cocktail
Servings 2 People

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Authentic Masala Chai

Authentic Masala Chai

Around this time of year, without fail, there is a craving for all the fall spices. Hence, this authentic masala chai recipe is making its way to you. No less from my close friend, Annie and her mama, who are the true pros of this 

Fennel and Black Seed Savory Scones

Fennel and Black Seed Savory Scones

It’s FALL! Now’s the time to nest and get your hygge on! These savory scones are the perfect treat to pair with your butternut squash soup, Fall Salad, or of course with a nice cup of tea. We partnered with Spicely Organics to make this 

Early Fall Farmers Market Salad

Early Fall Farmers Market Salad

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.

We also use pomegranate seeds in this recipe! Check out this tutorial from Food&Wine on how to remove seeds from a pomegranate!

Early Fall Farmers Market Salad

Prep Time 15 mins

Ingredients
  

Salad Dressing

  • 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

Salad

  • 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

Instructions
 

Salad

  • 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

Dressing

  • 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!
Pasta with Garlic, Olive Oil and Parsley

Pasta with Garlic, Olive Oil and Parsley

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