Old School Middle Eastern Recipes with Some Modern Day Twists
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.
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.
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.
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!
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 …
I know. When you read the title of this recipe “Hummus Bi Ajeen” it may leave some confusion. Let me explain. Hummus in Arabic means chickpea. So, when we refer to anything with chickpeas we call it hummus, even though it may not have tahini …
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!
There is nothing better than sitting with a refreshing drink while the sun is shining and hearing ocean waves. For the past few years, I have had the luxury of living in the beautiful Manhattan Beach. When moving to LA, we chose this neighborhood to …
The following guest blog post was written by no other than the hubs, Auddie, (or All Day, Auddie -if you recall). I think he did a pretty good job – maybe even good enough to quit his day job?? Just kidding! This recipe is delish …
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!
