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Two loaves of twisted bread on a sheet pan

Za’atar Swirl Bread

By Maureen Abood On October 2, 2019 · 4 Comments · In Breads, Fall, Vegetarian, Winter, Yogurt, Labneh and Laban, Your Favorites
 Za’atar Swirl Bread showcases the fabulous flavor of za’atar in a delicate bread enriched with eggs and olive oil. The method to the glorious twisted loaves is straightforward and very doable! Dan, upon tasting za’atar swirl bread: This bread has it ALL. (chews a big bite) This bread has flavor. I can taste the za’atar. [...]
Read More »
Roasted cauliflower on a sheet pan with foil

Roasted Cauliflower Shawarma

By Maureen Abood On September 21, 2019 · Add Comment · In Fall, Gluten-Free, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, vegan recipe. The other day at a football tailgater at Michigan State, I met a kid of Dan’s cousin who found out not long ago that he has [...]
Read More »
Caprese salad on a blue platter

Caprese Salad with Pomegranate and Mint

By Maureen Abood On September 5, 2019 · 2 Comments · In Gluten-Free, Maza, Appetizers and Dips, Salads, Summer, Vegetables, Vegetarian, Your Favorites
Caprese salad with pomegranate and mint is a flavor explosion. The pomegranate molasses, like balsamic vinegar, lends a sweet-tart note to ripe tomatoes. I figure it was because we had such a cold and unforgiving winter last year (polar vortex, lest we’ve forgotten), but when the leaves made a full appearance last spring, I felt [...]
Read More »
Roasted New Potatoes in a blue striped bowl on the counter

Roasted New Potatoes with Mint

By Maureen Abood On August 8, 2019 · Add Comment · In Gluten-Free, Techniques, Vegan, Vegetables, Vegetarian, Your Favorites
Roasted New Potatoes with Mint are par-cooked, then roasted at high heat til golden. The result is buttery, soft interior. Toss the potatoes with lemon, oil, garlic, and mint to finish. If the boiled new potato is a thing of simple, great beauty, the roasted boiled new potato is thing of extra great beauty. The [...]
Read More »
Basil oil in three plates on the counter

Basil Dipping Oil

By Maureen Abood On June 23, 2019 · Add Comment · In Gluten-Free, Maza, Appetizers and Dips, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban
Basil oil is the jewel of the table, and a perfect use for the profusion of herbs from gardens and markets in the heart of summer. For the most part, we don’t seek out Arabic or Mediterranean restaurants all that often. I figure this is because we eat so much of our great food at [...]
Read More »

Crunchy Cucumber Salad

By Maureen Abood On June 14, 2019 · 4 Comments · In Gluten-Free, Salads, Summer, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Crunchy Cucumber Salad is made creamy–yet still healthy–with labneh, and the cukes hold their crunch with a quick drain after they are sliced. I consider this crunchy, creamy salad one of the greatest in my summer repertoire for three reasons: I always have cucumbers, labneh, and herbs. A creamy (yet healthy) salad that can be [...]
Read More »
Rhubarb tart with pistachios on a sheet pan

Rhubarb Pistachio Tart

By Maureen Abood On June 1, 2019 · 4 Comments · In Pastry and Sweets, Vegan, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
A simple—gorgeous and delicious—Rhubarb Pistachio Tart using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachio. The recipe goes easily vegan by leaving out the labneh and egg (and being sure to purchase oil-based puff pastry). Lily of the Valley. Pink Peony. Rhubarb. These first flavors of late spring are the [...]
Read More »
Sauteed squash cores in a little bowl

Koosa Core Saute

By Maureen Abood On May 18, 2019 · 10 Comments · In Gluten-Free, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
What to do with koosa cores, the centers of summer squash scraped out when you maked stuffed koosa? There are a few great ways to put the cores to use; my favorite is a quick koosa core saute over high heat, with plenty of aromatics for flavor. It’s like winning a little victory in the [...]
Read More »
Fresh Mint Slushie with fresh mint and cucumbers on the counter

Fresh Mint Slushie

By Maureen Abood On May 4, 2019 · 3 Comments · In Drinks, Gluten-Free, Ice Cream and Sorbets, Summer, Vegan, Vegetarian, Your Favorites
This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo–any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barbecue party drink. Admittedly, [...]
Read More »
Lebanese Easter Ka'ik with glaze on a rack

Tips for a Better Lebanese Ka’ik Recipe

By Maureen Abood On March 30, 2019 · 14 Comments · In Christmas, Easter, Pastry and Sweets, Techniques, Vegetarian, Your Favorites
Tips for baking better Lebanese Ka’ik, a traditional yeasted Easter bread/cookie that is soft, flavorful, and sweet. For the beautiful molds made of solid walnut, and the Mymoune Rose Water, visit MaureenAboodMarket.com. I’ve shared with you before some of the confounding aspects of our beloved Lebanese ka’ik. I have asked (and continue to ask): is [...]
Read More »
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Two loaves of twisted bread on a sheet pan

Za’atar Swirl Bread

By Maureen Abood On October 2, 2019 · 4 Comments · In Breads, Fall, Vegetarian, Winter, Yogurt, Labneh and Laban, Your Favorites
 Za’atar Swirl Bread showcases the fabulous flavor of za’atar in a delicate bread enriched with eggs and olive oil. The method to the glorious twisted loaves is straightforward and very doable! Dan, upon tasting za’atar swirl bread: This bread has it ALL. (chews a big bite) This bread has flavor. I can taste the za’atar. [...]
Read More »
Roasted cauliflower on a sheet pan with foil

Roasted Cauliflower Shawarma

By Maureen Abood On September 21, 2019 · Add Comment · In Fall, Gluten-Free, Vegan, Vegetables, Vegetarian, Winter, Your Favorites
Shawarma is traditionally spit-grilled chicken or meat with succulent spices. Roasted Cauliflower Shawarma marries the same flavors that make classic chicken shawarma so delicious, in a gluten-free, vegan recipe. The other day at a football tailgater at Michigan State, I met a kid of Dan’s cousin who found out not long ago that he has [...]
Read More »
Caprese salad on a blue platter

Caprese Salad with Pomegranate and Mint

By Maureen Abood On September 5, 2019 · 2 Comments · In Gluten-Free, Maza, Appetizers and Dips, Salads, Summer, Vegetables, Vegetarian, Your Favorites
Caprese salad with pomegranate and mint is a flavor explosion. The pomegranate molasses, like balsamic vinegar, lends a sweet-tart note to ripe tomatoes. I figure it was because we had such a cold and unforgiving winter last year (polar vortex, lest we’ve forgotten), but when the leaves made a full appearance last spring, I felt [...]
Read More »
Roasted New Potatoes in a blue striped bowl on the counter

Roasted New Potatoes with Mint

By Maureen Abood On August 8, 2019 · Add Comment · In Gluten-Free, Techniques, Vegan, Vegetables, Vegetarian, Your Favorites
Roasted New Potatoes with Mint are par-cooked, then roasted at high heat til golden. The result is buttery, soft interior. Toss the potatoes with lemon, oil, garlic, and mint to finish. If the boiled new potato is a thing of simple, great beauty, the roasted boiled new potato is thing of extra great beauty. The [...]
Read More »
Basil oil in three plates on the counter

Basil Dipping Oil

By Maureen Abood On June 23, 2019 · Add Comment · In Gluten-Free, Maza, Appetizers and Dips, Summer, Vegan, Vegetables, Vegetarian, Yogurt, Labneh and Laban
Basil oil is the jewel of the table, and a perfect use for the profusion of herbs from gardens and markets in the heart of summer. For the most part, we don’t seek out Arabic or Mediterranean restaurants all that often. I figure this is because we eat so much of our great food at [...]
Read More »

Crunchy Cucumber Salad

By Maureen Abood On June 14, 2019 · 4 Comments · In Gluten-Free, Salads, Summer, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Crunchy Cucumber Salad is made creamy–yet still healthy–with labneh, and the cukes hold their crunch with a quick drain after they are sliced. I consider this crunchy, creamy salad one of the greatest in my summer repertoire for three reasons: I always have cucumbers, labneh, and herbs. A creamy (yet healthy) salad that can be [...]
Read More »
Rhubarb tart with pistachios on a sheet pan

Rhubarb Pistachio Tart

By Maureen Abood On June 1, 2019 · 4 Comments · In Pastry and Sweets, Vegan, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
A simple—gorgeous and delicious—Rhubarb Pistachio Tart using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachio. The recipe goes easily vegan by leaving out the labneh and egg (and being sure to purchase oil-based puff pastry). Lily of the Valley. Pink Peony. Rhubarb. These first flavors of late spring are the [...]
Read More »
Sauteed squash cores in a little bowl

Koosa Core Saute

By Maureen Abood On May 18, 2019 · 10 Comments · In Gluten-Free, Summer, Vegan, Vegetables, Vegetarian, Your Favorites
What to do with koosa cores, the centers of summer squash scraped out when you maked stuffed koosa? There are a few great ways to put the cores to use; my favorite is a quick koosa core saute over high heat, with plenty of aromatics for flavor. It’s like winning a little victory in the [...]
Read More »
Fresh Mint Slushie with fresh mint and cucumbers on the counter

Fresh Mint Slushie

By Maureen Abood On May 4, 2019 · 3 Comments · In Drinks, Gluten-Free, Ice Cream and Sorbets, Summer, Vegan, Vegetarian, Your Favorites
This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo–any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barbecue party drink. Admittedly, [...]
Read More »
Lebanese Easter Ka'ik with glaze on a rack

Tips for a Better Lebanese Ka’ik Recipe

By Maureen Abood On March 30, 2019 · 14 Comments · In Christmas, Easter, Pastry and Sweets, Techniques, Vegetarian, Your Favorites
Tips for baking better Lebanese Ka’ik, a traditional yeasted Easter bread/cookie that is soft, flavorful, and sweet. For the beautiful molds made of solid walnut, and the Mymoune Rose Water, visit MaureenAboodMarket.com. I’ve shared with you before some of the confounding aspects of our beloved Lebanese ka’ik. I have asked (and continue to ask): is [...]
Read More »
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