Lebanese talami bread; ask and you shall receive.

Last Thanksgiving was my first one away from my family. That may sound wacky to some given that I’m not exactly a kid, but for the Lebanese among us it probably sounds about right. Our families tend to stay close, tight knit, which has its rewards (and, of course, its challenges). My plan to stay…

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Hummus bi Tahini, with a secret ingredient

A few years ago, I went to a luncheon of the Chicago Culinary Historians at Big Bowl Asian restaurant. The inspiration for the restaurant, along with the very popular Wow Bao restaurants in Chicago, is Bruce Cost, who was the speaker for the luncheon that day. Bruce has been a major force in bringing the…

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Lebanese Olive Salad, and Our Town

I’ve noticed, as I’m sure you have, that olive bars in the supermarket are as typical now as the salad bar once was. The IGA here in Harbor Springs has a great little olive bar that I perused closely the other night. It was a Friday evening, not many people out getting groceries up here…

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Fried Cauliflower, and this time last year

Fried cauliflower with tahini sauce

I’m thinking a lot about culinary school this week, because it was exactly one year ago that I entered the professional program at Tante Marie’s Cooking School in San Francisco. I had just left my job of many years in Chicago and felt the exhilaration of starting something new, and hard won. The house I…

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Lebanese Baked Kibbeh

Baked kibbeh in a glass baking dish, cut in decorative squares, Maureen Abood

Baked Kibbeh: You say meatloaf, I say meat love Baked Kibbeh is a Lebanese tradition and a favorite way to make kibbeh. This savory dish fills the kitchen with an unforgettably delicious aroma while it’s baking. We like to eat kibbeh raw (kibbeh nayeh) the first day it’s made, then bake it in a sahnieh…

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Kibbeh Nayeh, the raw truth

Kibbeh Nayeh, tartare of Lebanon, is specially prepared spiced raw meat with bulgur. Try this beloved Lebanese dish and see how simple and delicious it is! I never knew I was eating raw meat. Or maybe it was just that I didn’t think that “raw” was something worth noting. I simply knew it was good,…

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Lebanese Green Bean Stew (yahneh or lubieh)

Lebanese green bean stew (yahneh or lubieh) is even better on day two, so it’s a perfect make-ahead traditional Lebanese recipe. Also works great with leftover roast. Serve with Lebanese rice, the recipe is here. This post comes to us from my sister Peggy, our  Lebanese green bean stew yahnieh-maker extraordinaire… As the youngest of…

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