Tag Archives: Lebanese

Lebanese Sugared Donuts: our pazcki, our beignet, our Fat Tuesday

Posted on February 16, 2012 by Maureen Abood
Donuts POST

Tweet Pin It Sitto woke up very early in the morning to mix her dough on baking days. She used a big blue roasting pan and loved to feel the dough come together between her hands. Once the dough had … Continue reading →

Posted in Stories and Recipes | Tagged , , | 30 Comments

Ingredient: Pita Bread

Posted on February 1, 2012 by Maureen Abood
Pita bread POST

Tweet Pin It I don’t know that I have adequately stressed one critical essential to the Lebanese style of eating: whether it’s kibbeh, tabbouleh, hummus or just olives and labne on your plate, the thin, soft piece of bread in … Continue reading →

Posted in Ingredients | Tagged , , | 5 Comments

Taking stock (chicken, that is)

Posted on January 26, 2012 by Maureen Abood
Chicken stock, Maureen Abood

Tweet Pin It When I stepped through the doors of Tante Marie’s Cooking School to begin the full-time culinary program in the fall of 2010, I wasn’t sure what to expect. The first order of business was to suit up. … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , | 6 Comments

Mmmm Mmmm Mujadara

Posted on January 5, 2012 by Maureen Abood
Mujadara with fork POST

Tweet Pin It I wish I could tell you a warm and fuzzy story about how mujadara has always been a special dish in the family. Truth be told, mujadara was far from my favorite growing up. Lentils don’t hold … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , | 18 Comments

Technique: How to dice an onion

Posted on January 4, 2012 by Maureen Abood
Onions whole POST

Tweet Pin It What more gracious gift has the table been given than the onion? It seemed as though I was seeing onions for the first time in all of their gorgeous splendor when I saw them through the camera … Continue reading →

Posted in Techniques | Tagged , , , , , | 14 Comments