This lemon rosewater loaf cake is inspired by both my grandmas. It has a bright lemony flavor, and is laced with a hint of rosewater. The texture is delicate and velvety. And, per usual, it is perfect with a cup (or two, or three…YOLO, this …
When I was a kid, goat cheese was my go-to ingredient for making new recipes… I mean I was 12, so the extend was goat cheese, walnut salsa or goat cheese grilled cheese with pear and balsamic. I was infatuated with it’s creaminess and tangy …
This Asparagus Fattoush is proof that you can use whatever is in season or what you have on hand to make this beloved middle eastern salad. It is so fresh and the perfect addition to your Memorial Day Mediterranean Mezze Table. Along with some other stellar contenders like hummus, borek, potato chop, lahm bi ajeen, tabouleh! Or maybe on the side with kabob. Can’t stop, won’t stop.
What is Fattoush?
Basically, it’s fried bread in salad. Um, yum. The dressing is a lemon sumac dressing. Add vegetables…truly whichever you have or are feeling that day…and BOOM you have fattoush! Some common herbs and veg that are in fattoush are cucumber, tomato, lettuce, radish, parsley, green onion, mint – but all these can be added or subtracted to your liking.
Lets chat about the pita
Pita is a critical part of fattoush, so lets take a moment here. You may remember a previous (and one of our first!) post on how to make pita chips. Well, same thing applies here. Basically cut up pita, place on a baking sheet and drizzle with olive oil and salt. Pop it in a 375F oven for about 15 minutes, and you have the perfect pita for your fatoosh. Sooo good, I dare you to not to eat it all off the sheet pan.
As we are at the imaginable line of spring and summer, aka Memorial Day, I wanted to use a little from both seasons. I saw some beautiful asparagus, radish and butter lettuce at the market and could not resist. These all pair really well with the lemony notes from the sumac and dressing. Like many middle eastern salads the dressing has a 1:1 ratio of lemon to olive oil, making it very zippy and fresh. I also added some lovely Persian cucumbers, tomatoes, green onion and fresh mint.
Want more Mediterranean Salads?
We are gearing up for summer here. These delicious salads are the perfect way to welcome the season. You can find them all on the blog by going to “recipes” at the top and clicking on “salad” from the drop down menu. But here are a few to get you started!
- ⅔ cup olive oil
- ⅔ cup fresh lemon juice
- ¾ tbsp sumac
- ½ tsp salt, more or less to taste
- 1 bushel of asparagus, cut on a diagonal into pieces, and then blanched
- 1 head of butter lettuce, or whatever lettuce you have
- 2 vine tomatoes, or whatever tomato you have
- 2 Persian cucumbers
- 4 radishes, sliced
- 2 green onions, chopped
- pita chips **(recipe linked here)
- ⅔ cup parsley, chopped (optional)
- ¼ cup fresh mint, chopped (optional)
- sumac for garnish on top
- To blanch the asparagus bring a pot of salted water to a boil. In meantime prepared an ice water bath. Once boiling add the asparagus and cook for 1 minuet. Remove asparagus and place in ice water bath for a couple minuets. Drain and remove. Place asparagus on a paper towel to remove excess water.
- Follow this link on how to make the best pita chips!
- Mix lemon juice, olive oil, sumac and salt in a bowl or mason jar.
- Place lettuce, tomato, cucumber, radish, asparagus, green onion, pita chips, parsley & mint (if using) in a bowl or platter.**
- Add enough dressing to your liking and toss.
- Sprinkle a little extra sumac on the salad. Enjoy right away!
Say hello to this tahini ranch dressing slathered over romaine salad! Not sure about anyone else here, but more recently in quarantine, I have been leaning into some fresh greens. It could be because of all those borek, comforting rice dishes and middle eastern cookies….but …
Although the Midwest has been experiencing beautiful weather this past weekend, it’s nothing more Midwestern than to snatch away good weather and predict mid 40s and 50s for the coming week. Our carrot soup is a lovely recipe to help get you through this final cold stretch and your root vegetables from the winter months. This recipe tastes so indulgent and creamy, but is super healthy for you! A perfect blend of immune boosting ingredients all blended together to form a delicious powerhouse lunch or dinner. Enjoy!
- Steaming basket
- 1 tbsp olive oil
- 1/2 large onion or one medium sized onion
- 4 full sized carrots
- 1/2 tsp turmeric
- 1 tsp cumin
- pinch cayenne pepper or more to your liking
- 1 tsp salt
- 1 tsp minced garlic
- 3/4 tsp minced ginger
- 2 cups vegetable of chicken broth
- Peel and cut carrots to fit in a steamer basket. Using a steamer basket and pot, steam carrots until you can easily stab them with your fork
- In a medium-sized pot, heat olive oil on medium heat. Chop onions and add to the olive oil
- When onion just starts to brown, add turmeric, cumin, cayenne pepper, salt, garlic, and ginger and mix together in pot
- Add the softened carrots to the pot and cook with onion mix for about 2 minutes
- Add 2 cups of chicken broth to the pot and bring to a boil. Lower heat, cover the post, and let everything simmer for 2-3 minutes
- Turn off the heat and add soup mixture to a blender or food processor. Depending on what device you use, you may need to wait for the soup to cool before adding to your blender. Blend until soup is nice and creamy
- If needed, heat your soup back up and it's ready to serve. I like adding a dollop of lebne and sliced green onions on top as well!
Happy Easter and new beginnings to you all. We hope everyone is staying positive and well during these times. As you may be able to tell, some of us at Three Teas Kitchen have been spending our time at home cooking away. We hope you’ve had some time to explore our posts and indulge, too! I, for one, am finding it difficult to have time for cooking while my husband and I try to work and care for all three of my kids at home. But I’m so glad that the weather is getting nicer now so we can start grilling out while the kids are playing in the yard – killing many birds with one stone. Vegetarian Makloobi is one of my absolute favorites and one of the first dishes I think of when the grill comes out. Red rice on its own is so delicious, but layer in some seasoned grilled veggies and you’ve got yourself a fantastic, tasty and comforting dish. It’s perfect for a BBQ either as a main dish for your vegetarian guests or a side dish. Either way, it is sure to be a showstopper. (and yes, I’m hopeful that there are many BBQs with friends and family this summer). Be well everyone and enjoy!
- 1 large eggplant
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow onion
- 2 tbsp extra virgin olive oil
- 3/4 cup water
- 1/2 tbsp salt
- 1 tsp bahar (all spice)
- Make Iraqi Red Rice according to recipe, except:1) use 1 cup of water (instead of 1¾ cup)2) use 1 tbsp of salt (instead of 1½ tbsp)
Cut and Grill Vegetables
- Peel 1 large eggplant and slice horizontally into 1/2" thick slices. (slices should be circular)
- Cut 1 large green bell pepper, 1 large red bell pepper first into 1" wide strips then cut each strip in half.
- Peel and cut 1 large yellow onion into quarters. Pull apart the layers.
- Toss all cut vegetables in 1.5 tbsp of EVOO and 1/2 tbsp of salt
- Grill or bake vegetables (around 400°F) for 8-10 minutes or until soft
Assemble and cook
- Use remaining 1/2 tbsp of olive oil to coat bottom of 3.5 quart saucepan/pot/dutch oven
- Take about 1/2 of the grilled vegetables and layer them to line the bottom of pot
- Then take 1/2 of your red rice and it to the pot on top of the grilled vegetable layer. Sprinkle 1 tsp of bahar over the rice layer.
- Layer on remaining half grilled vegetables
- Layer on remaining half of red rice
- pour 3/4 cup of water onto the top of last rice layer and cover pot
- cook on low heat for 30 minutes