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Lebanese Summer Salads

By Maureen Abood On June 30, 2017 · 2 Comments · In Salads, Vegetables, Vegetarian
The Lebanese sure have a way with salads…brighten your menus with these favorite Lebanese Summer Salads using all kinds of fresh herbs and vegetables (and fruit!). And, make them even better with excellent Pomegranate Molasses, Mint Salts and other Lebanese spices, and Extra-Virgin Olive Oil from Maureen Abood Market! Black cherry salad with walnuts, parsley, [...]
Read More »
Scoops of pistachio gelato in a bowl with a blue polka dot napkin, topped with crushed raw pistachios

Pistachio Gelato, or Soft Serve

By Maureen Abood On June 23, 2017 · Add Comment · In Techniques
Gelato is served at a warmer temperature than our typical ice creams, so it’s softer, nearly melty, and incredibly good. For pistachio gelato, getting deep pistachio flavor requires using pistachio butter, or pistachio paste, whose ingredients are strictly pistachios and maybe a little oil. This takes some searching and planning ahead to order, but this [...]
Read More »
Rhubarb squares in a 13x9x2-inch pan, in Dan's hands with a green gingham napkin.

Rhubarb Squares

By Maureen Abood On May 26, 2017 · 11 Comments · In Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
This rhubarb cake’s gorgeous batter yields a light, moist texture with yogurt or sour cream in the mix–a perfect pairing with the rhubarb. Serve the rhubarb squares directly from the pan. We’ve been down this path before. I could just direct you to this post, and suffice it to say “ditto.” This time, it was [...]
Read More »
Grilled marinated chicken kebabs on a vintage blue platter, from Maureen Abood.

Grilled Marinated Chicken Kebabs

By Maureen Abood On May 19, 2017 · 2 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Summer, Yogurt, Labneh and Laban, Your Favorites
Chicken marinated in yogurt is so tender and flavorful, especially grilled for a summer meal. These chicken kebabs are perfect for the summer grilling season: simply marinate skinless, boneless chicken (breast or thigh meat), thread on metal or wooden skewers, and char-grill over medium high heat. Be sure to remove the chicken from the skewers [...]
Read More »
A semolina cake topped with sugared rose petals, sitting on a pedestal cake plate.

Semolina Coconut Cake with Sugared Rose Petals

By Maureen Abood On May 5, 2017 · 7 Comments · In Easter, Pastry and Sweets, Stories and Recipes, Summer, Yogurt, Labneh and Laban, Your Favorites
This semolina cake soaked in flower water syrup is one of my favorite versions of the many traditional Lebanese and Middle Eastern semolina cakes (such as namoura and sfouf). You’ll need semolina farina and semolina flour, desiccated coconut, and flower waters along with organic roses for the sugared petal decoration. All roses are edible, by [...]
Read More »
Tomato salsa topped with fresh mint in a bowl, surrounded by pita bread on a platter

Spicy Lebanese Salsa

By Maureen Abood On April 28, 2017 · 9 Comments · In Gluten-Free, Maza, Appetizers and Dips, Vegan, Vegetables, Vegetarian
Among the many well-known Lebanese flavor makers (the za’atar, the cinnamon and allspice, the mint, and so on), there is a whole world of spicy Lebanese, including spicy Lebanese salsa, that did not find its way into the kitchens Abood (Dad’s family) and Abowd (Mom’s family). My dad was quite clear about where he stood [...]
Read More »
Ka'ik Anise Biscuits, MaureenAbood.com

Crunchy Anise Biscuits Recipe, another kind of Ka’ik

By Maureen Abood On April 5, 2017 · 24 Comments · In Christmas, Easter, Pastry and Sweets, Winter
There’s a great divide here, as I’m sure there must be where you are, over the flavor of black licorice. This is anise, a flavor that brings intense joy to the face and heart of my mother and all of her Abowd siblings. Black licorice was an integral part, it seems, of their childhood, and [...]
Read More »
Satueed spinach with pine nuts, MaureenAbood.com

Sauteed Spinach with Toasted Pine Nuts

By Maureen Abood On March 22, 2017 · 1 Comment · In Easter, Gluten-Free, Stories and Recipes, Summer, Vegetables, Vegetarian, Winter
Whether I’m baking the baklawa, or browning the butter, or toasting the nuts, the question is always there. That question: how dark should the baklawa/butter/nuts be? Actually, this isn’t my question at all. It’s the question of those around me. (Dan.) For me, Deep Golden Brown (DGB) is a given. It’s a fundamental need that [...]
Read More »
Malfouf salad, MaureenAbood.com

Lebanese Cabbage Slaw, Malfouf Salad

By Maureen Abood On March 14, 2017 · 29 Comments · In Salads, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
This is a seriously delicious Lebanese, no mayo cole slaw — one we can’t get enough of for its flavor, crunch, and super-duper healthy qualities! While there are many great things to love about living back in Michigan where the extended Lebanese clan is . . . extensive . . . perhaps among greatest of [...]
Read More »
Frosted Chocolate Cupcakes, MaureenAbood.com

Frosted Chocolate Cupcakes (made with laban!)

By Maureen Abood On February 24, 2017 · Add Comment · In Pastry and Sweets, Yogurt, Labneh and Laban, Your Favorites
Frosted chocolate cupcakes made with yogurt are a knockout–moist, tender, with fabulous, complex flavor. Maybe it’s because Lent is around the corner, and the very thought of fasting makes one, well, VERY HUNGRY. Maybe it’s because out of all of the incredibly good birthday cakes we’ve eaten during our winter birthday cake season over here, [...]
Read More »
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Lebanese Summer Salads

By Maureen Abood On June 30, 2017 · 2 Comments · In Salads, Vegetables, Vegetarian
The Lebanese sure have a way with salads…brighten your menus with these favorite Lebanese Summer Salads using all kinds of fresh herbs and vegetables (and fruit!). And, make them even better with excellent Pomegranate Molasses, Mint Salts and other Lebanese spices, and Extra-Virgin Olive Oil from Maureen Abood Market! Black cherry salad with walnuts, parsley, [...]
Read More »
Scoops of pistachio gelato in a bowl with a blue polka dot napkin, topped with crushed raw pistachios

Pistachio Gelato, or Soft Serve

By Maureen Abood On June 23, 2017 · Add Comment · In Techniques
Gelato is served at a warmer temperature than our typical ice creams, so it’s softer, nearly melty, and incredibly good. For pistachio gelato, getting deep pistachio flavor requires using pistachio butter, or pistachio paste, whose ingredients are strictly pistachios and maybe a little oil. This takes some searching and planning ahead to order, but this [...]
Read More »
Rhubarb squares in a 13x9x2-inch pan, in Dan's hands with a green gingham napkin.

Rhubarb Squares

By Maureen Abood On May 26, 2017 · 11 Comments · In Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
This rhubarb cake’s gorgeous batter yields a light, moist texture with yogurt or sour cream in the mix–a perfect pairing with the rhubarb. Serve the rhubarb squares directly from the pan. We’ve been down this path before. I could just direct you to this post, and suffice it to say “ditto.” This time, it was [...]
Read More »
Grilled marinated chicken kebabs on a vintage blue platter, from Maureen Abood.

Grilled Marinated Chicken Kebabs

By Maureen Abood On May 19, 2017 · 2 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Summer, Yogurt, Labneh and Laban, Your Favorites
Chicken marinated in yogurt is so tender and flavorful, especially grilled for a summer meal. These chicken kebabs are perfect for the summer grilling season: simply marinate skinless, boneless chicken (breast or thigh meat), thread on metal or wooden skewers, and char-grill over medium high heat. Be sure to remove the chicken from the skewers [...]
Read More »
A semolina cake topped with sugared rose petals, sitting on a pedestal cake plate.

Semolina Coconut Cake with Sugared Rose Petals

By Maureen Abood On May 5, 2017 · 7 Comments · In Easter, Pastry and Sweets, Stories and Recipes, Summer, Yogurt, Labneh and Laban, Your Favorites
This semolina cake soaked in flower water syrup is one of my favorite versions of the many traditional Lebanese and Middle Eastern semolina cakes (such as namoura and sfouf). You’ll need semolina farina and semolina flour, desiccated coconut, and flower waters along with organic roses for the sugared petal decoration. All roses are edible, by [...]
Read More »
Tomato salsa topped with fresh mint in a bowl, surrounded by pita bread on a platter

Spicy Lebanese Salsa

By Maureen Abood On April 28, 2017 · 9 Comments · In Gluten-Free, Maza, Appetizers and Dips, Vegan, Vegetables, Vegetarian
Among the many well-known Lebanese flavor makers (the za’atar, the cinnamon and allspice, the mint, and so on), there is a whole world of spicy Lebanese, including spicy Lebanese salsa, that did not find its way into the kitchens Abood (Dad’s family) and Abowd (Mom’s family). My dad was quite clear about where he stood [...]
Read More »
Ka'ik Anise Biscuits, MaureenAbood.com

Crunchy Anise Biscuits Recipe, another kind of Ka’ik

By Maureen Abood On April 5, 2017 · 24 Comments · In Christmas, Easter, Pastry and Sweets, Winter
There’s a great divide here, as I’m sure there must be where you are, over the flavor of black licorice. This is anise, a flavor that brings intense joy to the face and heart of my mother and all of her Abowd siblings. Black licorice was an integral part, it seems, of their childhood, and [...]
Read More »
Satueed spinach with pine nuts, MaureenAbood.com

Sauteed Spinach with Toasted Pine Nuts

By Maureen Abood On March 22, 2017 · 1 Comment · In Easter, Gluten-Free, Stories and Recipes, Summer, Vegetables, Vegetarian, Winter
Whether I’m baking the baklawa, or browning the butter, or toasting the nuts, the question is always there. That question: how dark should the baklawa/butter/nuts be? Actually, this isn’t my question at all. It’s the question of those around me. (Dan.) For me, Deep Golden Brown (DGB) is a given. It’s a fundamental need that [...]
Read More »
Malfouf salad, MaureenAbood.com

Lebanese Cabbage Slaw, Malfouf Salad

By Maureen Abood On March 14, 2017 · 29 Comments · In Salads, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
This is a seriously delicious Lebanese, no mayo cole slaw — one we can’t get enough of for its flavor, crunch, and super-duper healthy qualities! While there are many great things to love about living back in Michigan where the extended Lebanese clan is . . . extensive . . . perhaps among greatest of [...]
Read More »
Frosted Chocolate Cupcakes, MaureenAbood.com

Frosted Chocolate Cupcakes (made with laban!)

By Maureen Abood On February 24, 2017 · Add Comment · In Pastry and Sweets, Yogurt, Labneh and Laban, Your Favorites
Frosted chocolate cupcakes made with yogurt are a knockout–moist, tender, with fabulous, complex flavor. Maybe it’s because Lent is around the corner, and the very thought of fasting makes one, well, VERY HUNGRY. Maybe it’s because out of all of the incredibly good birthday cakes we’ve eaten during our winter birthday cake season over here, [...]
Read More »
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