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Dry freekeh in a blue dish

What is Freekeh?

By Maureen Abood On January 19, 2021 · Add Comment · In Grains and Legumes, Techniques, Vegan, Vegetarian
What is freekeh? Read why freekeh is such a fabulous grain and a building block of the Mediterranean Diet. Buy excellent roasted organic freekeh here. What is freekeh? Freekeh is an ancient whole grain originating in the Middle East. It’s a grain of roasted young green wheat, chewy and substantial to the bite. It is [...]
Read More »
Three tins of olive oil on the counter from Maureen Abood Market

4 Tips to Choose and Use Olive Oil

By Maureen Abood On January 13, 2021 · Add Comment · In Techniques
With so many olive oils to choose from online and at the grocery, how to choose can be a mystery! Scroll down for 4 tips to choose and use olive oil for optimum enjoyment. And head over to MaureenAboodMarket.com for a fabulous selection of the good stuff. 1. Choose EXTRA VIRGIN. Extra Virgin Olive Oil [...]
Read More »
Fatayar triangle in the palm of the hand

Top 20 Recipes of 2020!

By Maureen Abood On December 29, 2020 · 3 Comments · In Techniques
Here are the top 20 recipes of 2020, the recipes you–and there are LOTS of you!–visited most. I know I’ll be revisiting some of my own recipes based on these favorites in the New Year. You’ll find everything from recipes that define a healthy Mediterranean Diet to festive recipes for celebrations. Let’s go!   20: [...]
Read More »
Apple pie on a rack with sugar and spoon

Apple Pie with Stovetop Filling

By Maureen Abood On November 19, 2020 · Add Comment · In Techniques
Apple pie with stovetop filling comes together quickly, and is accented with a whisper of beautiful flower waters (get them here). I have to admit that the apple pie here is typically last or near-last on the list of must-make for Thanksgiving. As a stand-alone pie especially when apple season hits in the fall, apple [...]
Read More »
Apricot Upside Down Cake on a sheet pan

Apricot Upside-Down Cake

By Maureen Abood On July 25, 2020 · Add Comment · In Pastry and Sweets, Summer, Techniques, Your Favorites
Apricot Upside-Down Cake is made with a brown-butter,  brown-sugar topping and soft sponge cake. A hint of orange blossom is perfect here. I’ve never been good at favorites. As in, what’s your favorite cake? What’s your favorite color? What your favorite anything. I love them all. Same with this apricot upside-down cake. I would never [...]
Read More »
Vermicelli rice in a pot with a wooden spoon and chicken shawarma

Lebanese Vermicelli Rice

By Maureen Abood On June 18, 2020 · 2 Comments · In Techniques
Lebanese Vermicelli Rice is a mainstay with any grilled meats or vegetables. The broken vermicelli pieces are browned in butter for an added layer of color and flavor. Buy the Vermicelli Pieces here. In culinary school, in the French tradition, there are a few bedrock recipes that a student begins with: Pâte à choux (think [...]
Read More »
Green beans with onions in a blue bowl

Green Beans with Onions and Pomegranate

By Maureen Abood On June 12, 2020 · Add Comment · In Techniques
Green Beans and red onions are gently sweetened with pomegranate molasses (find it here). This dish is at home at summer cookouts as it is on the holiday buffet. For how tiny the country of Lebanon is (a little smaller than Connecticut), the diaspora of the Lebanese outside of Lebanon seems to be absolutely ginormous. [...]
Read More »
Fingers pinching fatayar

How to shape fatayar so they won’t open up.

By Maureen Abood On May 15, 2020 · 2 Comments · In Breads, Techniques
Fatayar, little savory pies, can be a challenge to hold in their classic triangle shape without opening at the seams. Here’s how to shape fatayar so they won’t open up! The big challenge anyone who has ever baked fatayar knows is this: how to shape those little ditties so they have a lovely triangle shape. [...]
Read More »
Dough in a blue bowl with towel turned back

The Secret to Perfect Fatayar Dough

By Maureen Abood On May 13, 2020 · 7 Comments · In Techniques
Fatayar are traditional Lebanese savory pies–and the secret to perfect fatayar dough is  here. When I first pursued baking fatayar in earnest, I knew there were problems to be solved to make the perfect little pies I enjoyed from the hands of Mom and Sitto. Even the Middle Eastern bakery versions were not my guiding [...]
Read More »
White iced shortbread cookie on a cookie rack

Molded Shortbread Cookies

By Maureen Abood On March 21, 2020 · 5 Comments · In Easter, Pastry and Sweets, Techniques, Your Favorites
Here is another version of ka’ik, this one a molded shortbread cookie. Buttery, crisp, and beautiful, a tradition for Easter. Find ingredients such as mahlab and orange blossom water at MaureenAboodMarket.com, along with the molds here. Why can’t I just leave a good thing alone?! Maybe it’s all of the home-time we’re having these weeks [...]
Read More »
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Dry freekeh in a blue dish

What is Freekeh?

By Maureen Abood On January 19, 2021 · Add Comment · In Grains and Legumes, Techniques, Vegan, Vegetarian
What is freekeh? Read why freekeh is such a fabulous grain and a building block of the Mediterranean Diet. Buy excellent roasted organic freekeh here. What is freekeh? Freekeh is an ancient whole grain originating in the Middle East. It’s a grain of roasted young green wheat, chewy and substantial to the bite. It is [...]
Read More »
Three tins of olive oil on the counter from Maureen Abood Market

4 Tips to Choose and Use Olive Oil

By Maureen Abood On January 13, 2021 · Add Comment · In Techniques
With so many olive oils to choose from online and at the grocery, how to choose can be a mystery! Scroll down for 4 tips to choose and use olive oil for optimum enjoyment. And head over to MaureenAboodMarket.com for a fabulous selection of the good stuff. 1. Choose EXTRA VIRGIN. Extra Virgin Olive Oil [...]
Read More »
Fatayar triangle in the palm of the hand

Top 20 Recipes of 2020!

By Maureen Abood On December 29, 2020 · 3 Comments · In Techniques
Here are the top 20 recipes of 2020, the recipes you–and there are LOTS of you!–visited most. I know I’ll be revisiting some of my own recipes based on these favorites in the New Year. You’ll find everything from recipes that define a healthy Mediterranean Diet to festive recipes for celebrations. Let’s go!   20: [...]
Read More »
Apple pie on a rack with sugar and spoon

Apple Pie with Stovetop Filling

By Maureen Abood On November 19, 2020 · Add Comment · In Techniques
Apple pie with stovetop filling comes together quickly, and is accented with a whisper of beautiful flower waters (get them here). I have to admit that the apple pie here is typically last or near-last on the list of must-make for Thanksgiving. As a stand-alone pie especially when apple season hits in the fall, apple [...]
Read More »
Apricot Upside Down Cake on a sheet pan

Apricot Upside-Down Cake

By Maureen Abood On July 25, 2020 · Add Comment · In Pastry and Sweets, Summer, Techniques, Your Favorites
Apricot Upside-Down Cake is made with a brown-butter,  brown-sugar topping and soft sponge cake. A hint of orange blossom is perfect here. I’ve never been good at favorites. As in, what’s your favorite cake? What’s your favorite color? What your favorite anything. I love them all. Same with this apricot upside-down cake. I would never [...]
Read More »
Vermicelli rice in a pot with a wooden spoon and chicken shawarma

Lebanese Vermicelli Rice

By Maureen Abood On June 18, 2020 · 2 Comments · In Techniques
Lebanese Vermicelli Rice is a mainstay with any grilled meats or vegetables. The broken vermicelli pieces are browned in butter for an added layer of color and flavor. Buy the Vermicelli Pieces here. In culinary school, in the French tradition, there are a few bedrock recipes that a student begins with: Pâte à choux (think [...]
Read More »
Green beans with onions in a blue bowl

Green Beans with Onions and Pomegranate

By Maureen Abood On June 12, 2020 · Add Comment · In Techniques
Green Beans and red onions are gently sweetened with pomegranate molasses (find it here). This dish is at home at summer cookouts as it is on the holiday buffet. For how tiny the country of Lebanon is (a little smaller than Connecticut), the diaspora of the Lebanese outside of Lebanon seems to be absolutely ginormous. [...]
Read More »
Fingers pinching fatayar

How to shape fatayar so they won’t open up.

By Maureen Abood On May 15, 2020 · 2 Comments · In Breads, Techniques
Fatayar, little savory pies, can be a challenge to hold in their classic triangle shape without opening at the seams. Here’s how to shape fatayar so they won’t open up! The big challenge anyone who has ever baked fatayar knows is this: how to shape those little ditties so they have a lovely triangle shape. [...]
Read More »
Dough in a blue bowl with towel turned back

The Secret to Perfect Fatayar Dough

By Maureen Abood On May 13, 2020 · 7 Comments · In Techniques
Fatayar are traditional Lebanese savory pies–and the secret to perfect fatayar dough is  here. When I first pursued baking fatayar in earnest, I knew there were problems to be solved to make the perfect little pies I enjoyed from the hands of Mom and Sitto. Even the Middle Eastern bakery versions were not my guiding [...]
Read More »
White iced shortbread cookie on a cookie rack

Molded Shortbread Cookies

By Maureen Abood On March 21, 2020 · 5 Comments · In Easter, Pastry and Sweets, Techniques, Your Favorites
Here is another version of ka’ik, this one a molded shortbread cookie. Buttery, crisp, and beautiful, a tradition for Easter. Find ingredients such as mahlab and orange blossom water at MaureenAboodMarket.com, along with the molds here. Why can’t I just leave a good thing alone?! Maybe it’s all of the home-time we’re having these weeks [...]
Read More »
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