Tag Archives: Lebanese

Mmmm Mmmm Mujadara

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

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 a lot of … 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

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 lens this week. … Continue reading →

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

Ingredient: Lentils

Posted on January 3, 2012 by Maureen Abood
Dry lentils on wood 2 POST

We ended the year in the warm, buttery blessing of baklawa. And we have no regrets. But we’ll start the New Year in the healthy, earthy, yet delectable land of lentils, which are eaten with frequency in many ethnic cuisines, … Continue reading →

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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