Tag Archives: Baklawa

Postcard from Lebanon

Posted on May 3, 2012 by Maureen Abood
Boat in Byblos POST

The Lebanese love the water. Might explain what brought us to Michigan. Can you smell the roses and herbs? It was so aromatic, I hope it wafts in for you. Hallab pastry shop. Need I say more? Beirut beckons.

Posted in Picture Postcards | Tagged , , , | 8 Comments

Lebanese Baklawa. Do you hear what I hear?

Posted on December 15, 2011 by Maureen Abood
Baklawa Bernadaud plate large POST

The role baklawa plays in the repertoire of the Lebanese home cook is formidable. Most every Lebanese woman of my parents’ generation makes her baklawa for special occasions, especially Christmas. We swoon over baklawa to such a degree that it’s … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , | 12 Comments

Technique: How to clarify butter for Lebanese baklawa

Posted on December 14, 2011 by Maureen Abood
Butter clarified 3 POST

I have become such close friends with butter over the last year that this post makes me feel right at home in butter’s lovin’ arms. I didn’t used to be so free and easy about butter. In fact, I shunned … Continue reading →

Posted in Techniques | Tagged , , , , | 7 Comments

Ingredient: Phyllo dough

Posted on December 13, 2011 by Maureen Abood
Phyllo dough layer POST

Perhaps it’s my love of paper that inspires my fascination with phyllo dough. Or maybe it’s the other way around. Either way, phyllo dough is a beautiful, delicate pastry that requires a lot of tender loving care when handled. Made … Continue reading →

Posted in Ingredients | Tagged , , , , | 5 Comments