Ingredient: Cherries

When you come from Michigan, there is so much to say about cherries that you practically come to a halt thinking of where to begin. When you’re Lebanese, cherries are known for their pits as mahleb, ground and used as a flavoring in baking. But right now it’s summer, and we’re focused on fresh fruit…

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Lamb shish kebab; meet me at the grill

I can think of no better summer meal than Lebanese lamb shish kebab–the grilled combination of lamb and onion is utterly mouth-watering. No marinade is needed. The key to proper grilling of the meat is to bring it to room temperature for a couple of hours before cooking. This ensures even cooking and prevents the…

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Lebanese Potato Salad

Lebanese potato salad is light and fresh with lemon and mint–the perfect, healthy summer salad which is dairy- and gluten-free. See how to cook the potatoes perfectly here and in my video. I was surprised when I returned from Lebanon recently to find the herbs in the back corner garden had come into their own.…

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A June Menu: Lebanese Lunch Alfresco

There are few things we Aboods enjoy more than sitting around talking about what to cook and what to eat next. I suspect the same is true for at least some of you…. We get after it whether there’s a party to plan, a weekend dinner, or just lunch outside. Ideas fly and it’s a…

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Lebanese Stuffed Grape Leaf Rolls

Lebanese Grape Leaf Rolls, a taste of Dier Mimas Lebanese grape leaf rolls, also known as dolma or simply stuffed grape leaves. You’ll love this recipe and story about Lebanese family and food. […watch my video on how to roll grapeleaves HERE!…] There is one thing I’ve always thought was a given about grape leaves:…

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Cream Puffs with Strawberries, for Mom

Cream puff with strawberries on a pink and white vintage plate

As you can imagine, exam time in culinary school can be stressful. We had three of them, and the first was in some ways the most challenging. That’s because we just didn’t know what to expect, having never taken a culinary practical exam and having watched far too many episodes of Iron Chef. The initial…

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Fattoush salad, and poetry, in motion

It wasn’t long after I started working, after graduate school studying poetry and literature, that I started to feel the gnaw. Working was great, a paycheck was even greater. But I wasn’t writing much—just a couple of correspondences that took on terrific significance for me, or my journal, which was so stream of consciousness that…

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Grilled Lamb Lollipops with Fresh Mint Sauce; Chine on…

For me to present to you a perfectly procured, grilled, and sauced rack of lamb strikes me as a decent feat, given the lamb drama I have experienced over the years. Lamb failed me most humbly when my sister and I were hosting a dinner for a dear—and prominent—friend. We planned that menu right down…

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