Recent Posts

Favorite Things: A Mandoline Slicer

I think we have come to an agreement, haven’t we?, about sharp knives, their necessity in the kitchen, and the ease with which one can get the job done when knives are properly sharpened (not just honed with the rod) every six months or so. But no matter how sharp the knife, or how skilled…
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Michigan apples, comfort me

  It was the kind of fall morning that Michigan does best: mist rising off the bay, sun just up over the horizon, leaves on the cusp of their burning beauty. The day promised sunshine, warmth, and apples. Lots of apples. My friend Bill Sherman has been telling me about his family business, and invited…
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Lebanese Crunchy Sesame Cookies

If there is one cookie I want to eat every single day, it’s my crunchy sesame seed cookies. So crisp, light, and nutty, they are a perfect combination of flavor and texture. Keep the cookies in an airtight container. I used to travel what seemed like a major hike north in Chicago to get my…
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How to toast sesame seeds

  I have never met a seed, nut, or–I’ll say it–bread that I didn’t want to toast immediately. We’ve had some good long talks about toasted nuts, deep golden brown toasted nuts that I keep (in little jars) in my refrigerator, ready to jazz up salads and pilafs and my mid-day need for yum. Toasted…
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Sesame seeds, a Lebanese favorite

The sesame seed is to the Lebanese what parmesan cheese is to the Italians: a must-have, an essential essential, a favorite flavor-maker. The seed has been one of the most important summer crops in the Middle East for thousands of years, which explains why sesame is everywhere in our cooking, from savory to sweet. Sesame…
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Peeled Chickpeas, Maureen Abood Market

Pre-Peeled Chickpeas. A homemade hummus game-changer.

The first time I went to the Symposium for Professional Food Writers at the Greenbrier, I walked into the grand dining room (think of the biggest chandelier you’ve ever seen, in green and black crystal) on the first night for dinner. The hostess took us, each one as we arrived, to the round tables of…
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Postcard from Up North

If the sight of the blue skies fills you with joy, if a blade of grass springing up in the fields has power to move you, if the simple things in nature have a message you understand: Rejoice, for your soul is alive. ~ Eleanora Duse (Blue sky, fall grass, and red barn in the…
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Favorite Lebanese Recipes for Fall: preserves and dried mint

While they call the recent full moon the “harvest moon” for a reason—the harvest is full-on, right—I get the distinct sense that the canning and preserving is far from full-on. It’s more like pulling the last of whatever we can into the sugar, the freezer, the vinegar brine. I know that for me, once I…
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Favorite Lebanese Recipes for Fall; it’s all about balance

Hello fall. Hello pumpkin and low-lying morning fog. Hello to you too, quiet; whenever you come home, I realize how much I’ve missed you. Hello chill. Hello chill? Um, not so much. My greeting is less “hello” and more “get the expletive away from me.” I have never been a friend of the cold. Can’t…
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Plum Custard Tart Recipe

My Italian plum reverie stems from three places. One, a poem. I first read it in college, and then in graduate school, and then heard it recited with some devotion—nearly like a prayer—by my sister over the years every early fall, when the plums are here. The poet, William Carlos Williams, was also a doctor…
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Maureen Abood in the kitchen

I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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