Old School Middle Eastern Recipes with Some Modern Day Twists

Tag: vegetarian

Pasta with Garlic, Olive Oil and Parsley

Pasta with Garlic, Olive Oil and Parsley

This pasta with garlic, olive oil and parsley is one that is near and dear to my heart. Despite using minimal ingredients and taking only 20 minutes to make, it’s simple and elegant flavor profile will have you reaching for bowl after bowl. I know […]

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 […]

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
Fall Hummus Bowl

Fall Hummus Bowl

Guys, this is GOOD. I suggest you make it soon. Caramelized roasted acorn squash is layered onto hummus and topped off with a cilantro cream sauce and roasted crispy red onions. Slather it on some toast, and you’ll forget avocado toast even existed. Ya, I […]

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
Baba Ganoush

Baba Ganoush

A smokey, silky, Middle Eastern eggplant dip with a punch of flavor.