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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Baked Kibbeh: You say meatloaf, I say meatlove

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

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 the next day. We aren’t the only ones making…

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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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Pickled Turnips, and an introduction to Aunt Hilda

One of the first recipes posted here, Lebanese turnip pickles, or lift, are always on the table as a piquant addition to Lebanese breakfast, lunch, or dinner. Lebanese turnip pickles are very simple to make and can be adjusted to suit your taste–spicy, garlicky, or not! The Abood sisters, my aunts, had talents. Helen sang…

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Stuffed Koosa. Are you a Koosa?

Stuffed Koosa is a traditional dish of light green summer squash stuffed with a meat and rice mixture, cooked in deeply savory tomato broth. Can’t find koosa? That’s just fine; use zucchini or yellow squash for delicious results. Many of us at some point or another have called a small child “pumpkin.” Sweet little thing…

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