Baked cod with a lemon dill sauce is a family favorite. Flakey, buttery cod is brightened up with lemon and dill, and has a touch of roasted garlic. It is like spring in a bite, but really is a perfect dish all year round, and …
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 …
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 though!
Well, I never thought I would be blogging during my fellowship year of training in Philadelphia. Clinical duties have come to a screeching halt because of, yup you guessed it, COVID-19. The silver lining…more quality time at home as proven not only by being able to cook a dish that is being featured on Three Teas Kitchen but also by blogging this week and giving the three T’s this week off.
What is mulukhiyah? I found the answer to this question many years ago, as a child, on a cold rainy day, in a village far far away…jk jk. My wife’s humor is rubbing off on me. Back to business, it’s a stew centered around the mulukhiyah leaf. This almighty leaf not only tastes delicious but also is full of 30+ vitamins. Usually, mulukhiyah is prepared with chicken, doused with lemon, and served over a bed of rice.
Listen! It’s my favorite Middle Eastern dish. That’s all there is to it. If you don’t want to take my word for it, then listen to the additional testimonials of my four siblings, each of us having a very different palate, yet all equally diehard fans of mulukhiyah. The recipe is easy to follow, and as the ol’ Three Teas adage goes, #ilearneditfrommymama, who you may recognize from Madjedah’s Hummus, Potato Kibbeh, or Kufta.
During your next essential grocery store run, put on that personal protective equipment and pick up the ingredients you need to make mulukhiyah.
- 28 oz mulukhiyah, fresh or frozen*
- 1 pound chicken breast, cut into 2 x 2" cubes**
- 1 garlic, cloves pealed and kept whole
- 2 tbsp olive oil
- 1 tbsp garlic powder
- salt, to taste
- 1 medium tomato, sliced into rounds
- 1 Maggie bouillon, chicken flavored
- water, amount varies, see instructions below
- 1 large yellow onion, cut in half
- 1 lemon, plus more for serving
- white rice, prepared to your liking or package instructions
- Prepare the mulukhiyah leaves. If using frozen leaves, thaw out prior to starting the recipe. If using dried mulukhiyah, no additional prep is needed.
- Squeeze lemon on chicken cubes and gently mix. Then rinse chicken with cold water.
- Place chicken and both onion halves into a large pot. Fill pot with enough cold water to cover 2 inches above the chicken.
- Turn heat on high and allow water to come to boil. Once boiling, reduce heat to medium and cover the pot. Simmer until the chicken is fully cooked, about 20 minutes
- While the chicken is cooking, heat up a small sauce pan on medium/high heat. Add 2 tbsp of olive oil. Once oil is glistening add whole garlic cloves. Cook cloves until just browned on all sides. Set aside.
- Once chicken has finished cooking, remove foam from the top of the cooking liquid.
- Keeping the liquid in the pot, ladle out the chicken and onions from the pot. The liquid will be the broth base for the mulukhiya. Place chicken to the side for later. Discard onions (onions were used to just flavor the chicken and broth).
- Add a Maggi cube to the cooking liquid, and bring to a boil. Stirring occasionally until dissolved.
- Mix in mulukhiyah. Reduce heat to medium and allow to cook for about 15 minutes.
- Meanwhile, heat water on the stove or in an electric kettle. This will be used as need to thin out the stew.
- After the mulukhiyah has cooked for 15 minutes, taste the stew. If the stew is too thick, add in a cup or more of hot water. Season with salt to tase.
- Next add tomato, garlic cloves, chicken and garlic powder. Simmer on medium until leaves are softened to your liking and tomato is slightly broken down. Adjust salt to taste.
- This dish is best enjoyed by ladling the mulukhiyah over rice in a bowl. The family favorite is a 1:4 rice to mulukhiyah ratio. Squeeze about half a lemon over each person's plate of mulukhiyah and enjoy!
This salad comes together quickly and is so refreshing and flavorful.The freshness comes from the mix of parsley, mint, lemon, cucumber and tomato. This is a common side salad that greets many Middle Eastern tables and can pair with about any dish, such as kabob, …