Tag Archives: yogurt

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 →

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Ingredient: Kishk Powder

Posted on April 2, 2013 by Maureen Abood
Kishk powder, Maureen Abood

I can just imagine how kishk came to be, in the chill mountains of Lebanon where there was a need to store up nutrient-rich, delicious foodstuffs for the winter months (this is the Lebanese food preservation tradition known as mouneh). … Continue reading →

Posted in Ingredients | Tagged , , , , , , , , | 6 Comments

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

Homemade yogurt: straining for laban, labne, and labne preserved in oil

Posted on November 1, 2012 by Maureen Abood
Labne balls with za'atar POST

Now that we’ve got down the basics for making our own yogurt, we’re going to take it to the next level. Your yogurt becomes its finest once it has been strained some (or quite a bit) to remove the whey … Continue reading →

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

Homemade yogurt, Lebanese laban: the recipe

Posted on October 31, 2012 by Maureen Abood
laban scoop

Here’s a simple post for a simple recipe to make your own yogurt. You can do this! You want to do this! There’s something deeply satisfying about homemade yogurt—the making of it, and above all, the eating. Your yogurt can … Continue reading →

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Homemade yogurt: a few tips about ingredients

Posted on October 30, 2012 by Maureen Abood
Laban with thermometer POST

Once you get the hang of making your own yogurt (a.k.a.: laban), you will do it without thinking. You’ll do it as a matter of course, the same way you start the week off with all kinds of habits. While … Continue reading →

Posted in Ingredients, Techniques | Tagged , , , , , | 5 Comments

Homemade yogurt week: My favorite All-Clad pot

Posted on October 29, 2012 by Maureen Abood
All Clad 3-quart 2 POST

One of my first posts here was about the classic Lebanese salad of yogurt and cucumbers, or laban khiyar. Tucked away with that recipe was the method for making your own yogurt—far too tucked away for all of us who … Continue reading →

Posted in Favorite Things | Tagged , , , , , | 4 Comments

Toasted Bulghur with Poached Chicken; a recipe to get you through the night

Posted on October 20, 2011 by Maureen Abood
Chicken smeed bowl POST

As long as you are with me as I walk down memory lane like I did last week with Dimitri’s rice pudding, let’s head to the other side of town, East Lansing, where I spent two years at Michigan State … Continue reading →

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

Yogurt Cucumber Salad with Mint

Posted on July 21, 2011 by Maureen Abood
Laban khiyar SM

When I’ve envisioned the story of my grandmother’s arranged marriage in Lebanon, and her immediate, teary-eyed departure to the United States with her new husband, one of the more lighthearted among the many serious thoughts I’ve had about her journey … Continue reading →

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