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Olive oil mashed potatoes

Why Great Olive Oil Should Always be on the Menu

By Maureen Abood On November 12, 2018 · 3 Comments · In Ingredients, Menus
Someone asked me recently, what are my top three pantry items? The first was easy: great extra virgin olive oil. The second: infused extra virgin olive oil. The third: kosher salt. We cook and drizzle and bake and drizzle some more with olive oil, every single day and even more when we’re cooking for a [...]
Read More »
Za'atar on the counter in white apilco dijon jar

What is Za’atar, and How to Cook with Za’atar

By Maureen Abood On November 5, 2018 · Add Comment · In Ingredients
Za’atar spice is a special blend of wild thyme, sumac, sesame seeds, and salt. Za’atar, a word that itself means “thyme” in Arabic, is pronounced with the emphasis on the first half of the word: ZA-tar. Za’atar, like any spice blend from throughout the Mediterranean, different regions and even different families in the same region [...]
Read More »
Peeled Chickpeas, Maureen Abood Market

Introducing Maureen Abood Market, Lebanese Ingredients to love

By Maureen Abood On April 10, 2015 · 47 Comments · In Favorite Things, Ingredients
For my dad growing up, working at Aboods Food Market meant missing plenty of good fun. Saturdays and any day school was out, he and his brothers were expected to show up in one place and one place only: the market. Shelves needed stocking, butchery needed butchering, and customers needed a smile—with quality, quality, quality. [...]
Read More »

Favorite Things: Coconut Extract (the real deal)

By Maureen Abood On April 29, 2014 · 12 Comments · In Favorite Things, Ingredients
When you love coconut, you want to taste coconut. It took me years to understand that my coconut cream pies were just okay, and tasted more like vanilla custard pie with a little bit of coconutty chew rather than like truly tropical coconut cream. With all of the time I’ve spent in Florida (read: piña [...]
Read More »

Ingredient: European-style butter (for our Za’atar Croissants)

By Maureen Abood On April 21, 2014 · 8 Comments · In Ingredients
Happy spring—it feels official now, even in Up North in Michigan, where it snowed as recently as last week. While we are far from the first crop of anything here, there is still the sense that the place is waking up and good things are coming our way. There are daffodils, and the cows are [...]
Read More »

Ingredient: Fava Beans

By Maureen Abood On March 11, 2014 · 6 Comments · In Ingredients
What, can I ask, is wrong with the Lebanese that we so dearly love the very beans that require such painstaking attention? The chickpea is a wonder bean, but that little sucker is most often nothing until it is properly free of its skin. The fava is no different. My position as a bottom-feeder at [...]
Read More »

Ingredient: Edible Dried Lavender

By Maureen Abood On February 18, 2014 · 4 Comments · In Ingredients
Last summer, when I was intoxicated with the beauty, scent, and flavor of the fresh lavender from Lavender Hill Farms up north here, I thought of this very February day. When seasons are so defined, so distinct, deep, and determined as they are in these parts, the pleasure and wonder of any of them is [...]
Read More »

Michigan apples, comfort me

By Maureen Abood On October 15, 2013 · 5 Comments · In Ingredients, Stories and Recipes
  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 [...]
Read More »

Sesame seeds, a Lebanese favorite

By Maureen Abood On October 8, 2013 · 5 Comments · In Ingredients, Stories and Recipes
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 [...]
Read More »

Lebanese cucumbers

By Maureen Abood On September 12, 2013 · 16 Comments · In Ingredients, Stories and Recipes
My fascination with cucumbers, the small ones, has gone on for some time. As has my fascination with the English language. I was sitting in the backseat of my mom’s Custom Cruiser, probably circa 1975, when we were driving along M-119 Up North, and I saw a roadside sign that made no sense. Mom, what [...]
Read More »
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Olive oil mashed potatoes

Why Great Olive Oil Should Always be on the Menu

By Maureen Abood On November 12, 2018 · 3 Comments · In Ingredients, Menus
Someone asked me recently, what are my top three pantry items? The first was easy: great extra virgin olive oil. The second: infused extra virgin olive oil. The third: kosher salt. We cook and drizzle and bake and drizzle some more with olive oil, every single day and even more when we’re cooking for a [...]
Read More »
Za'atar on the counter in white apilco dijon jar

What is Za’atar, and How to Cook with Za’atar

By Maureen Abood On November 5, 2018 · Add Comment · In Ingredients
Za’atar spice is a special blend of wild thyme, sumac, sesame seeds, and salt. Za’atar, a word that itself means “thyme” in Arabic, is pronounced with the emphasis on the first half of the word: ZA-tar. Za’atar, like any spice blend from throughout the Mediterranean, different regions and even different families in the same region [...]
Read More »
Peeled Chickpeas, Maureen Abood Market

Introducing Maureen Abood Market, Lebanese Ingredients to love

By Maureen Abood On April 10, 2015 · 47 Comments · In Favorite Things, Ingredients
For my dad growing up, working at Aboods Food Market meant missing plenty of good fun. Saturdays and any day school was out, he and his brothers were expected to show up in one place and one place only: the market. Shelves needed stocking, butchery needed butchering, and customers needed a smile—with quality, quality, quality. [...]
Read More »

Favorite Things: Coconut Extract (the real deal)

By Maureen Abood On April 29, 2014 · 12 Comments · In Favorite Things, Ingredients
When you love coconut, you want to taste coconut. It took me years to understand that my coconut cream pies were just okay, and tasted more like vanilla custard pie with a little bit of coconutty chew rather than like truly tropical coconut cream. With all of the time I’ve spent in Florida (read: piña [...]
Read More »

Ingredient: European-style butter (for our Za’atar Croissants)

By Maureen Abood On April 21, 2014 · 8 Comments · In Ingredients
Happy spring—it feels official now, even in Up North in Michigan, where it snowed as recently as last week. While we are far from the first crop of anything here, there is still the sense that the place is waking up and good things are coming our way. There are daffodils, and the cows are [...]
Read More »

Ingredient: Fava Beans

By Maureen Abood On March 11, 2014 · 6 Comments · In Ingredients
What, can I ask, is wrong with the Lebanese that we so dearly love the very beans that require such painstaking attention? The chickpea is a wonder bean, but that little sucker is most often nothing until it is properly free of its skin. The fava is no different. My position as a bottom-feeder at [...]
Read More »

Ingredient: Edible Dried Lavender

By Maureen Abood On February 18, 2014 · 4 Comments · In Ingredients
Last summer, when I was intoxicated with the beauty, scent, and flavor of the fresh lavender from Lavender Hill Farms up north here, I thought of this very February day. When seasons are so defined, so distinct, deep, and determined as they are in these parts, the pleasure and wonder of any of them is [...]
Read More »

Michigan apples, comfort me

By Maureen Abood On October 15, 2013 · 5 Comments · In Ingredients, Stories and Recipes
  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 [...]
Read More »

Sesame seeds, a Lebanese favorite

By Maureen Abood On October 8, 2013 · 5 Comments · In Ingredients, Stories and Recipes
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 [...]
Read More »

Lebanese cucumbers

By Maureen Abood On September 12, 2013 · 16 Comments · In Ingredients, Stories and Recipes
My fascination with cucumbers, the small ones, has gone on for some time. As has my fascination with the English language. I was sitting in the backseat of my mom’s Custom Cruiser, probably circa 1975, when we were driving along M-119 Up North, and I saw a roadside sign that made no sense. Mom, what [...]
Read More »
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