Tag Archives: Orange blossom water

Lebanese Knafeh Jibneh with Orange Blossom Syrup

Posted on May 3, 2013 by Maureen Abood
Knafeh slice, Maureen Abood

The knafeh was the saving grace that morning. We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. There had been the friendly assistance of a Lebanese chef in … Continue reading →

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

Orange Blossom Simple Syrup recipe

Posted on May 2, 2013 by Maureen Abood
Syrup pitcher POST

So many Lebanese pastries rely on orange blossom syrup for flavor, for fragrance. And though the syrup is truly simple in its method and short ingredient list, there are a few different approaches to it: some with more sugar than … Continue reading →

Posted in Ingredients, Stories and Recipes | Tagged , , , , , , , , , , , | 1 Comment

Apricot-Walnut Granola with Orange Blossom, and a new life

Posted on January 17, 2013 by Maureen Abood
Granola Weck POST

I haven’t heard my father’s name spoken so many times in the 12 years since he died as I have in the last week. For the first time I truly understand, and I feel, the power of a namesake. It … Continue reading →

Posted in Stories and Recipes | Tagged , , , , , , , , | 32 Comments

Ingredient: Vanilla Beans

Posted on May 9, 2012 by Maureen Abood
Vanilla Bean POST

I’m a sucker for fragrant flavorings like rose water and orange blossom water. Vanilla is no less of a swoon for me, and I find its creamy, heady scent to be anything but bland. Why must we insist on calling … Continue reading →

Posted in Ingredients | Tagged , , , , | 4 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 , , , , , | 18 Comments

Can we talk sugar?

Posted on November 2, 2011 by Maureen Abood
Royal icing POST

I have something important to tell you. It’s important to me, and may not be quite so to you, but I need to get it off my chest. You know I love Lebanese cuisine and all flavors Middle Eastern. That … Continue reading →

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

Orange Blossom Rice Pudding; it’s going to calm you down, too

Posted on October 13, 2011 by Maureen Abood
Rice pudding 1 cup POST

The Abood Law firm, in the early days, was located in the heart of downtown Lansing, Michigan on Allegan Street. In the summers as a teenager, I worked there doing all sorts of odd jobs, running documents around and filing … Continue reading →

Posted in Stories and Recipes | Tagged , , , , | 16 Comments

Ingredient: Rice

Posted on October 11, 2011 by Maureen Abood
Rice in measure 2 POST

The Lebanese dishes are countless that include rice as a component. If rice isn’t there in a stuffing of some sort, it’s underneath as a beautiful, and delicious, bed that soaks up juices and contributes to the overall nutritive value … Continue reading →

Posted in Ingredients | Tagged , | 1 Comment

Ingredient: Orange blossom water, or mazaher

Posted on August 2, 2011 by Maureen Abood
Orange bl water mym cortas SM

Like rose water, orange blossom water is distilled from petals, in this case the petals of orange blossoms. The scent and flavor of orange blossom water have powers over the soul that are amazing. I’ve opened a bottle and taken … Continue reading →

Posted in Ingredients | Tagged , , | 4 Comments