Old School Middle Eastern Recipes with Some Modern Day Twists
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 …
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!
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.
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 …
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 …
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 👌🏽(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.
Have you caught our other recipes in the “Medley of Marakah” series? Check them out!
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 …
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!
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 …
