Old School Middle Eastern Recipes with Some Modern Day Twists

Tag: vegan

Mujadara

Mujadara

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 […]

Moroccan Roasted Vegetable Salad

Moroccan Roasted Vegetable Salad

Hello! It’s been a sec here at Three Teas Kitchen since we have last posted – but that does not mean we haven’t been eating well, this Moroccan Roasted Vegetable Salad included! This salad is a lovely medley of fresh summer produce and warm Moroccan […]

Vegan Pistachio Orange Tahini Cookies

Vegan Pistachio Orange Tahini Cookies

Pistachio, orange, tahini: that’s a nice amount of flavor in one cookie! On top of that, it’s vegan! But there’s a secret ingredient that makes this cookie extra creamy and flavored: halva, a flaky tahini dessert. I’m a sucker for any sesame confection. I love Japanese black sesame mochi, tahini brownies, and truly appreciate the amount of tahini in our Nana’s hummus recipe.

Hebel & Co‘s halva really does the trick for this recipe! When I learned about Hebel’s halva, I knew I would be hooked. I’ve had some exposure to this sesame confection from my family, but I’ve never tried halva that was also flaky, creamy, and airy. We used their pistachio halva for this recipe, but I think chocolate would be great, too!

Hebel & Co Halva

If you don’t have halva available when you try this recipe, don’t worry! You can add more tahini to make sure you get a full sesame flavor in every bite.

Vegan Pistachio Orange Tahini Cookie Ft. Halva

Prep Time 1 hr 20 mins
Cook Time 12 mins
Course cookie, Dessert
Servings 12 cookies

Ingredients
  

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp finely ground sea salt
  • 1/2 cup sugar*
  • 1 tbsp brown sugar*
  • 1/2 cup + 2 tbsp coconut oil melted
  • 2 tsp orange zest
  • 1 1/2 tbsp olive oil
  • 2 tbsp orange juice
  • 1 1/2 tsp apple cider vinegar
  • 2 tbsp oat milk or nut milk
  • 1/2 tsp vanilla extract
  • 1 tsp tahini*
  • 1/4 cup chopped Hebel & Co pistachio halva*
  • 1/4 cup toasted pistachios chopped

Instructions
 

  • Sift all the dry ingredients into medium bowl and whisk (flour, baking powder, baking soda, salt)
  • In a separate bowl, add sugar, brown sugar, melted coconut oil, orange zest, olive oil, orange juice, apple cider vinegar, oat or nut milk, vanilla extract and tahini. Whisk ingredients together
  • Add wet ingredients, halva, and chopped pistachios to the dry mix, and combine using wooden spoon. Make sure all wet mixture is thoroughly incorporated into dry ingredients
  • Refrigerate batter for at least an hour
  • Heat oven to 375 F
  • Prepare a cookie sheet and cover with parchment paper for the cookie dough
  • Using an ice cream scooper, form the dough into balls. You will need to pack the dough tightly together. It is best to pack the dough in the scooper leaving the bottom of the cookie flat and only domed at the top
  • Bake in the middle oven rack for 10-12 minutes

Notes

* If you do not have halva, increase sugar to 3/4 cup, brown sugar to 2 tbsp, and tahini to 3 tbsp.
Keyword halva, halvah, pistachio, tahini, vegan
Hummus Bi Ajeen

Hummus Bi Ajeen

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 […]

Vegetarian Makloobi

Vegetarian Makloobi

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 […]

Fasoolia Baytha (White Bean Stew)

Fasoolia Baytha (White Bean Stew)

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 you have on hand. For purposes of this recipe, we used canned to keep it speedy for an easy weeknight meal.

Every time I think of this dish, it brings me back to my grade school days. My dad was my soccer coach. Often, we would go from school to practice. And often, it was a little chilly outside. Poor Chicago – it tries its best. By the time practice was over we were starving and just a touch cold. I remember this dish often greeting us when we got home. Quick, easy, and so satisfying. I specifically remember my mom asking me once how was dinner, and all I could give her was a πŸ‘ŒπŸ½(an A-OKKK sign) between bites. It just hits the spot every time. BTW – we won 5 championships. Was this our Wheaties? I think so.

So here it is for you now. A very easy, straight forward, and most importantly delish and nutritious weeknight meal.

Fasoolia Baytha (White Bean Stew)

White beans are braised in a tomato based sauce and served over rice. Delicious!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
  

  • 2 ,15 ounce cans of white beans (cannellini or great northern beans)
  • 1 ,15 ounce can tomato sauce (love Tuttorosso brand)
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 1 cup water

Instructions
 

  • Heat olive oil over medium high heat in a large pot.
  • Once the oil starts to glisten, add onions and cook until onions become almost translucent, ~5 minutes.
  • Add white beans, tomato sauce, and water.
  • Cover and simmer on medium-low heat for ~25 minutes. The sauce will thicken a little in this time.
  • Taste for salt and adjust as needed. Enjoy with rice!

Have you caught our other recipes in the “Medley of Marakah” series? Check them out!

Basalia

Basalia

Bamia

bamia

Akil Majnoon

Arabic Curry

Arabic Curry

Ras Asfour

Ras Asfour
Citrus Tahini Kale Salad

Citrus Tahini Kale Salad

With the holidays being over I am craving a kale salad in a major way. I mean we went from summer, to 2 seconds of fall, to a baked goods manifesto over the holidays, and now here we are. This salad is currently giving me […]

Einjarada

Einjarada

Einjarada, meaning “the eye of the grasshopper” in Arabic, gets its name from the main ingredient that gives this salad its distinctive flavor – dill seed, which resembles (you guessed it) a grasshopper’s eye. But the question remains – who made this salad best? Was […]

Middle Eastern Salad

Middle Eastern Salad

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, kufta, or musakhan or it can be enjoyed proudly on its own.

The great thing is, that although produce is at its peak in summer, we make this all year round and it continues to taste fantastic! Many areas of the Middle East have slight variations on this salad. Feel free to let this recipe act as a base and change it up as you like!

Middle Eastern Salad

This is a common side salad that greets many Middle Eastern tables and can pair with about any dish or it can be enjoyed proudly on its own. It comes together quickly and is so refreshing and flavorful.
Prep Time 30 mins
Course Salad, Side Dish
Cuisine Arabic, Mediterranean, Middle Eastern

Ingredients
  

  • 5 vine tomatoes
  • 7 Persian cucumbers
  • 1 large jalapeno, seeds removed, diced
  • 2 cups parsley, chopped, stems removed
  • 3 green onions, chopped
  • 1 cup mint, chopped, stems removed (fresh or dry mint works – if dry reduce to 1/3 cup)
  • 5 lemons, juiced (about 1ΒΌ cup)
  • 1.5 tsp salt, more or less to taste
  • β…“ cup and 1 tbsp olive oil

Instructions
 

  • Slice cumber vertically into 3 equal parts
  • Chop cucumber to size as shown in picture
  • Separately chop tomatoes (cut to slightly bigger pieces than cucumber), green onions, parsley, jalapeno and mint. Gradually add each chopped ingredient to a large bowl.
  • To the bowl mix in lemon juice, olive oil, salt. Adjust to taste.
  • Enjoy!
Keyword cucumber, lemon, mint, parsley, salad, tomato
Vegetarian Stuffed Grape Leaves

Vegetarian Stuffed Grape Leaves

Vegetarian stuffed grape leaves, dolma, warak enab or yalanji -whatever you want to call it – are one of the best things to grace any gathering. When the dish is noticed, conversations are paused, eyebrows raise, crowds gather, and suddenly the 80 pieces you made […]