Tag Archives: Bread

Postcard from Lebanon

Posted on April 30, 2012 by Maureen Abood
Pool of water at Mir Amin POST

We have been in Lebanon for one day, and if I had to leave now, the trip would have been worth it. Some scenes from today: a friend of a friend who is now a friend…takes her Sunday and spends … Continue reading →

Posted in Picture Postcards | Tagged , , | 16 Comments

Lebanese talami bread; ask and you shall receive.

Posted on November 17, 2011 by Maureen Abood
Talami slices with crust 2 POST

Last Thanksgiving was my first one away from my family. That may sound wacky to some given that I’m not exactly a kid, but for the Lebanese among us it probably sounds about right. Our families tend to stay close, … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , | 20 Comments

Technique: How to proof yeast

Posted on November 16, 2011 by Maureen Abood
Yeast proofed POST

There was one aspect of culinary school that could, if you wanted, be compared to law school: every week officially, and every day casually, we were asked by our instructor Frances to recite what we knew about the various concepts … Continue reading →

Posted in Techniques | Tagged , , , | 3 Comments

Ingredient: Flour

Posted on November 15, 2011 by Maureen Abood
Flour in bowl 2 POST

Get ready, because we are baking bread this week. Chewy, airy, crisp-on-the-bottom talami. Bread baking enjoys a longstanding, deep tradition in my family. The women always baked by the tons, every week, to have bread on the table for their … Continue reading →

Posted in Ingredients | Tagged , , , | 4 Comments