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Ingredient: Sumac

By Maureen Abood On April 17, 2012 · 8 Comments · In Ingredients
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 spice has been ramping up Middle Eastern dishes, it seems, since the beginning of time. [...]
Read More »

Ingredient: Anise

By Maureen Abood On April 11, 2012 · 3 Comments · In Ingredients
There is no flavor that reminds me more of my mother than anise. She is the only person I know whose favorite candy is soft black licorice. Anything that even hints of anise makes her close her eyes and breathe deeply: Ellen Fata’s frosted anise Christmas cookies, the Lebanese fig jam we’re making this week. [...]
Read More »

Ingredient: Lemons

By Maureen Abood On April 3, 2012 · 7 Comments · In Ingredients
We are salivating over lemons this week not just because they naturally make our mouths water, and not just because they are the perfect shade of yellow to accompany us into spring and Easter, but also because lemons are one of the most essential flavors in Lebanese cuisine. What would my mother’s salata, or salad, [...]
Read More »

Ingredient: Lamb

By Maureen Abood On March 27, 2012 · 6 Comments · In Chicken, Fish, Beef, Lamb, Ingredients, Your Favorites
It is true that for the most part, my family has replaced lamb with beef in many Lebanese dishes, especially kibbeh. But when special occasions bring us to the table together, it is the traditional Lebanese love of lamb that prevails. Easter at our house just wouldn’t be Easter without a symbolic, succulent platter of [...]
Read More »

Ingredient: Spinach

By Maureen Abood On March 20, 2012 · 2 Comments · In Ingredients, Vegetables
Lebanese cuisine makes it easy to eat your spinach (or your Swiss Chard, as the case may be). My fresh bag full of curly, gorgeous spinach came from Pond Hill Farm, where they grow their greens in a bright white greenhouse on their property all year long. My visit to the farm on Sunday was [...]
Read More »

Ingredient: Dates

By Maureen Abood On March 13, 2012 · 16 Comments · In Ingredients
It’s official. We are halfway through Lent, which for me means I’m that much closer to having my sweets again. I hope that the drastic fasting from refined sugar is going to gain me some heaven-points, but probably all of my crying about it is negating any positive effects I would have otherwise gained. Just [...]
Read More »

Ingredient: Sesame Tahini…Peanut Butter, All Grows Up

By Maureen Abood On March 6, 2012 · 8 Comments · In Ingredients
All who love peanut butter, raise your hands. I think I see a sea of arms waving frantically in the air. Peanut butter predated apricots and pistachios for my afternoon snacks, spread on apples or bananas or just spooned out of a jar hidden in my desk and eaten like a lollipop. But then as [...]
Read More »

Ingredient: Swiss Chard

By Maureen Abood On February 28, 2012 · 10 Comments · In Ingredients, Vegetables
Swiss Chard is not easy to find in northern Michigan in February, so when I called Glen’s Market after dialing up every other grocery store closer to home, I was excited to hear that they had a few bunches and would put one aside for me. Then when I picked it up, the brightly colored [...]
Read More »

Ingredient: Farm Fresh Eggs

By Maureen Abood On February 20, 2012 · 11 Comments · In Ingredients
Every so often during culinary school, we took field trips. When northern California is your playground, and food your subject, field trips are a pretty exciting thing. We went to Sonoma to learn about wine, of course, and had a gritty, raucous 4 a.m. tour of a fish monger at the end of one of [...]
Read More »

Ingredient: Pita Bread

By Maureen Abood On February 1, 2012 · 28 Comments · In Breads, Ingredients, Stories and Recipes
I don’t know that I have adequately stressed one critical essential to the Lebanese style of eating: whether it’s kibbeh, tabbouleh, hummus or just olives and labne on your plate, the thin, soft piece of bread in hand to scoop up your bite is just as important to making the party in your mouth as [...]
Read More »
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Ingredient: Sumac

By Maureen Abood On April 17, 2012 · 8 Comments · In Ingredients
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 spice has been ramping up Middle Eastern dishes, it seems, since the beginning of time. [...]
Read More »

Ingredient: Anise

By Maureen Abood On April 11, 2012 · 3 Comments · In Ingredients
There is no flavor that reminds me more of my mother than anise. She is the only person I know whose favorite candy is soft black licorice. Anything that even hints of anise makes her close her eyes and breathe deeply: Ellen Fata’s frosted anise Christmas cookies, the Lebanese fig jam we’re making this week. [...]
Read More »

Ingredient: Lemons

By Maureen Abood On April 3, 2012 · 7 Comments · In Ingredients
We are salivating over lemons this week not just because they naturally make our mouths water, and not just because they are the perfect shade of yellow to accompany us into spring and Easter, but also because lemons are one of the most essential flavors in Lebanese cuisine. What would my mother’s salata, or salad, [...]
Read More »

Ingredient: Lamb

By Maureen Abood On March 27, 2012 · 6 Comments · In Chicken, Fish, Beef, Lamb, Ingredients, Your Favorites
It is true that for the most part, my family has replaced lamb with beef in many Lebanese dishes, especially kibbeh. But when special occasions bring us to the table together, it is the traditional Lebanese love of lamb that prevails. Easter at our house just wouldn’t be Easter without a symbolic, succulent platter of [...]
Read More »

Ingredient: Spinach

By Maureen Abood On March 20, 2012 · 2 Comments · In Ingredients, Vegetables
Lebanese cuisine makes it easy to eat your spinach (or your Swiss Chard, as the case may be). My fresh bag full of curly, gorgeous spinach came from Pond Hill Farm, where they grow their greens in a bright white greenhouse on their property all year long. My visit to the farm on Sunday was [...]
Read More »

Ingredient: Dates

By Maureen Abood On March 13, 2012 · 16 Comments · In Ingredients
It’s official. We are halfway through Lent, which for me means I’m that much closer to having my sweets again. I hope that the drastic fasting from refined sugar is going to gain me some heaven-points, but probably all of my crying about it is negating any positive effects I would have otherwise gained. Just [...]
Read More »

Ingredient: Sesame Tahini…Peanut Butter, All Grows Up

By Maureen Abood On March 6, 2012 · 8 Comments · In Ingredients
All who love peanut butter, raise your hands. I think I see a sea of arms waving frantically in the air. Peanut butter predated apricots and pistachios for my afternoon snacks, spread on apples or bananas or just spooned out of a jar hidden in my desk and eaten like a lollipop. But then as [...]
Read More »

Ingredient: Swiss Chard

By Maureen Abood On February 28, 2012 · 10 Comments · In Ingredients, Vegetables
Swiss Chard is not easy to find in northern Michigan in February, so when I called Glen’s Market after dialing up every other grocery store closer to home, I was excited to hear that they had a few bunches and would put one aside for me. Then when I picked it up, the brightly colored [...]
Read More »

Ingredient: Farm Fresh Eggs

By Maureen Abood On February 20, 2012 · 11 Comments · In Ingredients
Every so often during culinary school, we took field trips. When northern California is your playground, and food your subject, field trips are a pretty exciting thing. We went to Sonoma to learn about wine, of course, and had a gritty, raucous 4 a.m. tour of a fish monger at the end of one of [...]
Read More »

Ingredient: Pita Bread

By Maureen Abood On February 1, 2012 · 28 Comments · In Breads, Ingredients, Stories and Recipes
I don’t know that I have adequately stressed one critical essential to the Lebanese style of eating: whether it’s kibbeh, tabbouleh, hummus or just olives and labne on your plate, the thin, soft piece of bread in hand to scoop up your bite is just as important to making the party in your mouth as [...]
Read More »
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