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Green beans with onions in a blue bowl

Green Beans with Onions and Pomegranate

By Maureen Abood On June 12, 2020 · Add Comment · In Techniques
Green Beans and red onions are gently sweetened with pomegranate molasses (find it here). This dish is at home at summer cookouts as it is on the holiday buffet. For how tiny the country of Lebanon is (a little smaller than Connecticut), the diaspora of the Lebanese outside of Lebanon seems to be absolutely ginormous. [...]
Read More »
Fingers pinching fatayar

How to shape fatayar so they won’t open up.

By Maureen Abood On May 15, 2020 · 2 Comments · In Breads, Techniques
Fatayar, little savory pies, can be a challenge to hold in their classic triangle shape without opening at the seams. Here’s how to shape fatayar so they won’t open up! The big challenge anyone who has ever baked fatayar knows is this: how to shape those little ditties so they have a lovely triangle shape. [...]
Read More »
Dough in a blue bowl with towel turned back

The Secret to Perfect Fatayar Dough

By Maureen Abood On May 13, 2020 · 7 Comments · In Techniques
Fatayar are traditional Lebanese savory pies–and the secret to perfect fatayar dough is  here. When I first pursued baking fatayar in earnest, I knew there were problems to be solved to make the perfect little pies I enjoyed from the hands of Mom and Sitto. Even the Middle Eastern bakery versions were not my guiding [...]
Read More »
White iced shortbread cookie on a cookie rack

Molded Shortbread Cookies

By Maureen Abood On March 21, 2020 · 5 Comments · In Easter, Pastry and Sweets, Techniques, Your Favorites
Here is another version of ka’ik, this one a molded shortbread cookie. Buttery, crisp, and beautiful, a tradition for Easter. Find ingredients such as mahlab and orange blossom water at MaureenAboodMarket.com, along with the molds here. Why can’t I just leave a good thing alone?! Maybe it’s all of the home-time we’re having these weeks [...]
Read More »
Glass mug of Irish coffee with cream on top

Irish Coffee

By Maureen Abood On March 13, 2020 · 6 Comments · In Drinks, Gluten-Free, Winter
Peggy’s Irish Coffee recipe is strong and bracing, with the flavors of the coffee and whiskey offset by sugar cubes and a thick layer of heavy cream. A Post Written by Peggy Abood Maureen and I have always felt a special kinship to Saint Patrick’s Day which must have originated with birth when our 100% [...]
Read More »
Mujadara rolled in pita on a white plate

Mujadara Pita Roll Up

By Maureen Abood On March 5, 2020 · 8 Comments · In Breads, Grains and Legumes, Preserves and Pickles, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
The Mujadara Pita Roll Up is a great way to eat mujadara, the pilaf of lentils and bulgur with caramelized onions, on the go. Get the mujadara recipe here. Watch how its made here. Mujadara is one of the most versatile dishes in my repertoire, and a very favorite for being that—and for being so [...]
Read More »
Potato kibbeh in a square dish

Potato Kibbeh

By Maureen Abood On February 28, 2020 · 14 Comments · In Techniques
Potato kibbeh is deeply savory with a lemony spinach filling. Very delicious on its own or served with a garlicky yogurt sauce with mint. We’ve had this conversation before, about dishes that are traditionally made with meat that are then turned into something new, vegetarian-style. The inspiration for the change-up had to be rooted in [...]
Read More »
Daiquiri in a coupe glass with a lime wheel

Hemingway Daiquiri

By Maureen Abood On February 21, 2020 · 3 Comments · In Drinks, Gluten-Free, Summer, Winter, Your Favorites
This post is written by Peggy Abood, sister of Maureen! She is one of the world’s great Hemingway devotees. The Hemingway Daquiri is so refreshing, using fresh-squeezed citrus. Blitz all of the ingredients with lots of ice to go for a frozen Hemingway Daquiri. I know when the love affair started. I wasn’t looking for [...]
Read More »
Kir Royale with frozen berries

Kir Royale with frozen berries

By Maureen Abood On February 13, 2020 · Add Comment · In Drinks, Gluten-Free, Vegan
Champagne is given the royale treatment in the Kir Royale. A simple way to bring extra color and flavor to your special toasts. This post is by Peggy Abood! Admit it, you’re a sucker for the name too, aren’t you? Anything with the word “royale” in it has got to be worth the effort (and [...]
Read More »
7 layer dip Mediterranean style in a pie plate

Mediterranean 7 Layer Dip

By Maureen Abood On January 30, 2020 · 8 Comments · In Gluten-Free, Maza, Appetizers and Dips, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
This recipe takes the classic 7 Layer Dip and goes Mediterranean, with hummus, avocado, labneh and more. Dip your pita chip in 7 layers of Mediterranean flavors and you’ll be in 7th heaven. I’m a big fan of the idea that hummus ought to be a foundation, holding up the greatness of other toppings like [...]
Read More »
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Green beans with onions in a blue bowl

Green Beans with Onions and Pomegranate

By Maureen Abood On June 12, 2020 · Add Comment · In Techniques
Green Beans and red onions are gently sweetened with pomegranate molasses (find it here). This dish is at home at summer cookouts as it is on the holiday buffet. For how tiny the country of Lebanon is (a little smaller than Connecticut), the diaspora of the Lebanese outside of Lebanon seems to be absolutely ginormous. [...]
Read More »
Fingers pinching fatayar

How to shape fatayar so they won’t open up.

By Maureen Abood On May 15, 2020 · 2 Comments · In Breads, Techniques
Fatayar, little savory pies, can be a challenge to hold in their classic triangle shape without opening at the seams. Here’s how to shape fatayar so they won’t open up! The big challenge anyone who has ever baked fatayar knows is this: how to shape those little ditties so they have a lovely triangle shape. [...]
Read More »
Dough in a blue bowl with towel turned back

The Secret to Perfect Fatayar Dough

By Maureen Abood On May 13, 2020 · 7 Comments · In Techniques
Fatayar are traditional Lebanese savory pies–and the secret to perfect fatayar dough is  here. When I first pursued baking fatayar in earnest, I knew there were problems to be solved to make the perfect little pies I enjoyed from the hands of Mom and Sitto. Even the Middle Eastern bakery versions were not my guiding [...]
Read More »
White iced shortbread cookie on a cookie rack

Molded Shortbread Cookies

By Maureen Abood On March 21, 2020 · 5 Comments · In Easter, Pastry and Sweets, Techniques, Your Favorites
Here is another version of ka’ik, this one a molded shortbread cookie. Buttery, crisp, and beautiful, a tradition for Easter. Find ingredients such as mahlab and orange blossom water at MaureenAboodMarket.com, along with the molds here. Why can’t I just leave a good thing alone?! Maybe it’s all of the home-time we’re having these weeks [...]
Read More »
Glass mug of Irish coffee with cream on top

Irish Coffee

By Maureen Abood On March 13, 2020 · 6 Comments · In Drinks, Gluten-Free, Winter
Peggy’s Irish Coffee recipe is strong and bracing, with the flavors of the coffee and whiskey offset by sugar cubes and a thick layer of heavy cream. A Post Written by Peggy Abood Maureen and I have always felt a special kinship to Saint Patrick’s Day which must have originated with birth when our 100% [...]
Read More »
Mujadara rolled in pita on a white plate

Mujadara Pita Roll Up

By Maureen Abood On March 5, 2020 · 8 Comments · In Breads, Grains and Legumes, Preserves and Pickles, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
The Mujadara Pita Roll Up is a great way to eat mujadara, the pilaf of lentils and bulgur with caramelized onions, on the go. Get the mujadara recipe here. Watch how its made here. Mujadara is one of the most versatile dishes in my repertoire, and a very favorite for being that—and for being so [...]
Read More »
Potato kibbeh in a square dish

Potato Kibbeh

By Maureen Abood On February 28, 2020 · 14 Comments · In Techniques
Potato kibbeh is deeply savory with a lemony spinach filling. Very delicious on its own or served with a garlicky yogurt sauce with mint. We’ve had this conversation before, about dishes that are traditionally made with meat that are then turned into something new, vegetarian-style. The inspiration for the change-up had to be rooted in [...]
Read More »
Daiquiri in a coupe glass with a lime wheel

Hemingway Daiquiri

By Maureen Abood On February 21, 2020 · 3 Comments · In Drinks, Gluten-Free, Summer, Winter, Your Favorites
This post is written by Peggy Abood, sister of Maureen! She is one of the world’s great Hemingway devotees. The Hemingway Daquiri is so refreshing, using fresh-squeezed citrus. Blitz all of the ingredients with lots of ice to go for a frozen Hemingway Daquiri. I know when the love affair started. I wasn’t looking for [...]
Read More »
Kir Royale with frozen berries

Kir Royale with frozen berries

By Maureen Abood On February 13, 2020 · Add Comment · In Drinks, Gluten-Free, Vegan
Champagne is given the royale treatment in the Kir Royale. A simple way to bring extra color and flavor to your special toasts. This post is by Peggy Abood! Admit it, you’re a sucker for the name too, aren’t you? Anything with the word “royale” in it has got to be worth the effort (and [...]
Read More »
7 layer dip Mediterranean style in a pie plate

Mediterranean 7 Layer Dip

By Maureen Abood On January 30, 2020 · 8 Comments · In Gluten-Free, Maza, Appetizers and Dips, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
This recipe takes the classic 7 Layer Dip and goes Mediterranean, with hummus, avocado, labneh and more. Dip your pita chip in 7 layers of Mediterranean flavors and you’ll be in 7th heaven. I’m a big fan of the idea that hummus ought to be a foundation, holding up the greatness of other toppings like [...]
Read More »
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