Tag Archives: Kibbeh

Kishk Soup with Garlic

Posted on April 5, 2013 by Maureen Abood
Bowls of kishk, Maureen Abood

There were so many striking things about the day I ate kishk for the first time. As I mentioned, kishk is not something I’d ever heard of, let alone eaten, until recently. I tasted a steaming bowlful after a winter … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , , , , , , , | 15 Comments

Your favorite recipes of 2012, and a new way to find them

Posted on January 3, 2013 by Maureen Abood
Mujadara with fork POST

It is striking to me to see how, in the year and a half since Rose Water & Orange Blossoms came on the scene, there are certain posts that pull new visitors from around the world again and again to … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , , , , , , , | 4 Comments

Kibbeh Footballs for a Football Tailgate; Play Like a Champion

Posted on September 12, 2012 by Maureen Abood
Kibbeh footballs platter side POST

One of the many great things about my home state of Michigan is that there are lots of Lebanese populating the state. This translates to one’s ability to find good Lebanese restaurants pretty much around the corner, at least if … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , , | 13 Comments

A Fall Football Menu: Tailgating, Abood-style

Posted on September 10, 2012 by Maureen Abood
tailgate POST

When you grow up in a college town like I did, you end up spending all of your fall Saturdays in the stadium watching football games. That was fun…but let’s face it, the tailgate party before the game has always … Continue reading →

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Ingredient: Cinnamon

Posted on October 18, 2011 by Maureen Abood
Cinnamon stix in a pile POST

When you are eating a delicious Lebanese dish and you find yourself asking, as people often do, what it is you taste that you can’t seem to put your finger on, the answer is often cinnamon. For many, cinnamon is … Continue reading →

Posted in Ingredients | Tagged , , , | 6 Comments

Baked Kibbeh: You say meatloaf, I say meatlove

Posted on September 22, 2011 by Maureen Abood
Kibbee Sahnee bakedPOST

We aren’t the only ones making kibbeh this week…David Tanis at the New York Times baked a kibbeh sahnee yesterday using a recipe from the Lebanese grandmother of a friend of his. He considers kibbeh a transformation of meat loaf, … Continue reading →

Posted in Stories and Recipes | Tagged , , | 15 Comments

Kibbeh Nayeh, the raw truth

Posted on September 21, 2011 by Maureen Abood
Kibbe plate POST

I never knew I was eating raw meat. Or maybe it was just that I didn’t think that “raw” was something worth noting. I simply knew it was good, and that it was among a short list of dishes that … Continue reading →

Posted in Stories and Recipes | Tagged , , , | 27 Comments

How to select and prepare meat for Lebanese Kibbeh

Posted on September 20, 2011 by Maureen Abood
kibbe meat POST

I don’t want to give you the wrong impression. I notice that many—ok, all—of the main course dishes I’ve served up here have involved red meat. It’s not that the Lebanese can’t make a meal without including beef or lamb…Lebanese … Continue reading →

Posted in Ingredients, Techniques | Tagged | 15 Comments