Lebanese Knafeh Jibneh with Orange Blossom Syrup

Knafeh on a plate with pistachios

One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Knafeh is shredded phyllo dough (find it in Middle Eastern markets) which is filled here with a wonderful cheese blend for a melty, salty-sweet (mostly sweet . . . ) pastry. The Lebanese eat knafeh traditionally for breakfast in a…

Read More

Lebanese Glazed Sweet Bread, Ka’ik

There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. I grew up with the latter, a Lebanese glazed sweet bread which is fragrant with spices and subtly sweet. Eat the breads any time of the day: toasted for breakfast, as acompanion to a cup of tea in the afternoon, or…

Read More

Favorite things: Wooden Molds for Lebanese Sweet Bread (Kaik)

The molded sweet is a long-standing tradition at the Lebanese table, a true and beloved trademark. Sometimes that sweet is a cookie (ma’moul), sometimes a sweet bread (kaik, KAH-ick). They are beautiful, these little works of art, their imprints like an engraved invitation to a very special party you won’t want to miss. Mine are…

Read More

Chocolate Glazed Pumpkin Cake, and a little song too

Pumpkin cake with chocolate glaze, Maureen Abood

Chocolate glazed pumpkin cake is so moist and delicious, it’ll get even the most skeptical pumpkin-spice eaters (like me)! Make the pumpkin cake as mini-bundts for extra pizazz, but it’s great as a big (10-inch) bundt too. For every occasion, there is a song. And if there isn’t a song, I will make one up.…

Read More

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…

Read More

Ingredient: Lamb

It is true that for the most part, my family has replaced lamb with beef in many Lebanese dishes, especially kibbeh. But when special occasions bring us to the table together, it is the traditional Lebanese love of lamb that prevails. Easter at our house just wouldn’t be Easter without a symbolic, succulent platter of…

Read More

Lebanese Spinach Pies, or fatayar, or whatever

Lebanese spinach pies on a blue floral plate, Maureen Abood

These little Lebanese spinach pies–or fatayar–are a beloved Lebanese treat. The dough can be tricky to keep closed during baking, but even the ones that open are, of course, delicious. I use a fantastic sticky dough recipe, rolled out and cut in circles. Fill Lebanese fatayar with spinach, meat, squash, or your own invention. You’d…

Read More

Mmmm Mmmm Mujadara, Lebanese lentil pilaf

This classic and beloved Lebanese Mujadara pilaf is made with lentils, caramelized onions, and rice or coarse bulgur. It’s both vegetarian and vegan. Mujadara is ultra-healthy, and is delicious topped with labneh (Greek yogurt), a fried or poached egg, arugula or watercress salad, or anything you come up with. Get the right lentils and bulgur…

Read More