Tag Archives: za’atar

An Easter Brunch Menu

Alice's Easter Basket, Maureen Abood

Even though I’ve had Lebanon on the brain lately, there is one place and one place only that Easter memories take me. That is to Fostoria, Ohio, where I ate my first pillow soft, yellow sugar-coated Peep. Alice made each … Continue reading

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Lebanese man’oushe, za’atar flatbread

Manoushe 2, Maureen Abood

My brother Chris was the first to speak to me of the man’oushe. Every time he returned from a trip to Lebanon I wanted to sit him down and discuss, in detail, every bite of food he’d eaten. He was … Continue reading

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Crunchy Roast Chickpeas with Za’atar, good and good for you

Chickpeas with zatar POST2

I know I’m far from alone in starting off the New Year with ideals of eating well. That’s the kind of commitment that will contribute to making the year a happy one. I spent the better part of last year … Continue reading

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Favorite Things: Symon’s General Store

Symon's facade POST

This is not so much a favorite thing as it is a favorite place. One that holds a treasure trove of favorite things, as all good General Stores do. I know this means you can’t run out and check out … Continue reading

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Bohica Lodge Lebanese Menu, way up north

Bohica menu POST

I love a small world. Several months back, I received a note from someone who had been googling around for a good recipe for kibbeh nayeh. Clif came across my site (yay SEO), and as he read my essay about … Continue reading

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Za’atar Roasted Tomato Crostini with Labne, and a Bluff view

Zaatar tomato crostini up close POST

When my parents bought the house on Main Street in Harbor Springs back in the mid-‘70s, we discovered a wonderful irony: our next door neighbor was, like us, Lebanese. Latifi Huffman made us a big Lebanese dinner to celebrate our … Continue reading

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Ingredient: Sumac

Sumac in blue thimble POST

The trifecta of Lebanese spices in my pantry includes za’atar, cinnamon, and sumac. Some versions of za’atar get citrus notes from sumac mixed with roasted thyme and sesame seeds. Sumac powder is made from pulverized dried sumac berries, and the … Continue reading

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Pita Crisps with Labne & Za’atar

Pita labne up close POST

You’d think I’d have appetizers on the brain like all of the other food writers because of the Super Bowl this weekend. While what we’re making certainly qualifies as game-day delicious, I’m thinking of them for other reasons entirely. Instead, … Continue reading

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Fried Eggs with Za’atar, and lessons from a restaurant kitchen

Fried eggs POST

One of the benefits of going to culinary school is that you have an opportunity to work as an apprentice when you complete your program. Doing back-breaking work for free may not seem like much of an ‘opportunity’—as I was … Continue reading

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Ingredient: Za’atar

Zaatar pink bowl POST

The spices that flavor Lebanese cuisine all line up behind za’atar, the leader of the pack. This blend of dried thyme, sumac, and sesame seeds tastes of bold, citrus notes. Thyme gives za’atar its green color, sesame its toasty nuttiness, … Continue reading

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