Olive Oil Baklawa with Pistachios

Pistachio baklawa made with olive oil, cut in pieces in the pan

Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava — the Mediterranean pastry traditionally drenched in butter and flower water syrup. How exciting to have a vegan baklawa (vegan baklava) option that tastes so very good! I won’t say that olive oil baklawa tastes exactly the same as if you’ve made your…

Read More

Za’atar Roasted Carrots

Za'atar roasted carrots with labneh on a blue floral platter

Za’atar Roasted Carrots are a simple way to give roasted carrots a boost of exciting flavor with za’atar spice, the Lebanese spice blend of wild thyme, sumac, and sesame seeds. Dust carrots with za’tar both before and after roasting. Perhaps like you, I do a good bit of cooking for a crowd. Even if it’s…

Read More

Red Beet Hummus

Red beet hummus with beets and sesame seeds in a bowl

Red beet hummus is both a beautiful and super delicious way to add color and even more nutrients to our daily hummus fix, which is vegan and gluten-free. Make roasted beets or use canned (or even pickled) beets to make it fast and easy. We’re hitting the height of fall color here in Michigan. The…

Read More

White Beans with Za’atar Roasted Tomatoes and Olive Oil

White beans with za'atar roasted tomatoes and olive oil, in a vintage blue pasta bowl

There is so much to love about velvety, protein-packed white beans–especially white beans with za’atar roasted tomatoes and olive oil, an ultra-flavorful combination that will keep you satisfied, healthy, and happy! Vegetarian and gluten-free (and vegan if you leave out the parmesan cheese). When I daydream of cozy evenings with my sissie on Seminary Avenue…

Read More

Blondie Bars with Caramel

Blondie bars with orange blossom caramel

This favorite recipe for blondie bars with caramel originates with Claire Ptak’s The Violet Bakery Cookbook. I’ve added orange blossom water, which is such a good friend of caramel, and tahini, a good friend of most everything! These bars will become your go-to for picnics, potlucks, and parties of any kind… Couple of months ago,…

Read More

Chocolate Tahini Breakfast Rolls

Chocolate Tahini Breakfast Rolls in a beautiful white baking dish

Chocolate tahini breakfast rolls are like the rich, gorgeous cousin of a cinnamon roll. Butter enriches both the chocolately filling and the soft, pull-apartable dough. Yes, you can make these ahead and refrigerate the dough before the second rise, then bake them off like a champ morning of.  It makes sense, I think, to rate…

Read More

Almond Graybeh

Almond graybeh on a sheet pan

Almond graybeh is a classic Lebanese butter cookie that is delicate, light, and pure white. Almond graybeh is baked especially for Easter and Christmas. The recipe makes so many cookies (4 dozen!) that it’s perfect for weddings, graduation parties, or anytime you want lots of incredibly delicious cookies to share. I’ve always been a huge…

Read More

Drinks with Mulberry and Rose Syrups

Lebanese Mulberry Syrup spritzer over ice in a beautiful glass, by Maureen Abood

Mulberry and Rose syrups are a part of the Lebanese syrup tradition, and boy do they make delicious sips! Syrups dissolve readily in any liquid, making them the perfect way to bring big flavor to your glass. My sister has pointed out to me, more than once, that I have not shared enough beverages, adult…

Read More

Brioche Star with Strawberry Rose Jam

Baked brioche star with strawberry rose jam, Maureen Abood

This gorgeous brioche star with strawberry rose jam is scented with orange zest. A beautiful and delicious way to wake up on a holiday morning. Make the dough for the brioche star up to two days before you want to shape and bake the bread, keeping it chilled in the refrigerator. Also see my Christmas…

Read More

Nut-Free Baklawa

Nut-free baklawa in a pan, Maureen Abood

Your nut-free baklawa recipe is here! A combination of seeds make a filling that competes handily with traditional nut fillings, so anyone with nut allergies or simply avoiding nuts can enjoy this buttery, crisp, fragrant pastry. All of the tips for making traditional baklawa with nuts can be used with this recipe (except…the nuts!). Read…

Read More