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 […]
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!
There is nothing better on an early spring day than coming home to a dinner of Fasoolia Kuthra. Consisting mostly of green beans and tomato broth, it is a light, yet warm and comforting stew perfect for an evening when the sun is setting around […]
White beans braised in a tomato based sauce is Fasoolia Baytha. Fasoolia means “bean” and baytha means “white” in Arabic. Thus, this is a white bean stew. This dish could not get any simpler. You can use canned or dried beans for this recipe, whichever […]
Cauliflower, eggplant and cabbage braised in a tomato based sauce is the basis of Akil Majnoon. The warm spices of bahar, make this such a cozy winter meal. Naturally vegan, it is just as much considered comfort food like Basalia and Bamia and is recipe #3 in the “Medley of Marakah.”
Akil in Arabic means calm/sane, and majnoon means crazy/insane. So basically the dish translates to “sane insane.” No matter how many vegetables you throw into this dish, it still comes out tasty. See?… “sane, insane.” Sometimes the Arabic translations of things can be a stretch, especially sayings, but there is some humor and charm to it. Lol, check these out. Another example of funny translations is the dish Ras Asfour, which means “bird’s head” because of the resemblance of the meatballs to the shape of a birds head, NOT because there is any form of bird in the dish.
For such a complicated name, Akil Majnoon is the opposite. It is low fuss. Basically you chop up all these vegetables, leave it on the on the stove on low heat to braise a bit, then eat with rice. The slow braise allows the vegetables to soften, deepen their flavor and release their natural sweetness. Simple and delish. Sane and insane.
Rice with hikaka is a staple in our house. But, what is hikaka (pronounced hick-ka-ka in Arabic) you may ask? Hikaka is the delicious, crispy rice that forms at the bottom of a pot of cooked rice. When ready to serve the pot is flipped […]
Welcome to the first of a series of posts entitled “Medley of Marakah.” Marakah (accent on the first syllable) is an Arabic word for a tomato-based stew/sauce and there many different kinds of Marakah. Arguably the most popular Marakah in our family is Basalia and […]
“What color rice would you like for dinner?” a question frequented by our mom. Options were white, brown, red, and yellow. Besides brown rice, our rice colors are not based on the type of grain, but the broth we used. Always using basmati, of course.
The Iraqi style of cooking rice is to fully immerse the rice in the flavored broth. In red rice, we use a mix of water, tomato sauce, and chicken broth. Then, we cook the rice in the mixture, so each scoop is a mouthful of savory tomato goodness. Contrary to Persian rice, the Iraqi saffron (yellow) rice is made similarly to red rice. The entire pot of rice turns yellow compared Persian where the saffron flavored rice mainly resides on the top of the rice.
Our Nana Badriya would make her own version of red rice by adding some eggplant and other vegetables to the pot. We are sticking to the basic recipe now but can’t wait to share our Nana’s version of red rice soon!
This dish takes the tomato sauce base found in many Middle Eastern dishes to the next level by adding potatoes, spices, and small meatballs. And, of course, it is eaten with rice. The is another dish in our “Medley of Marakah” series. You may wonder […]