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Fresh summer fruit with Lebanese ashta cream on a blue and white plate, surrounded by a wicker table and silver spoons from Maureen Abood

Lebanese Ashta Recipe, with Fresh Fruit

By Maureen Abood On August 4, 2017 · 13 Comments · In Gluten-Free, Pastry and Sweets, Summer, Techniques, Vegetarian, Your Favorites
Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in a traditional French pastry cream. Ashta is traditionally served in a little [...]
Read More »
A semolina cake topped with sugared rose petals, sitting on a pedestal cake plate.

Semolina Coconut Cake with Sugared Rose Petals

By Maureen Abood On May 5, 2017 · 11 Comments · In Easter, Pastry and Sweets, Stories and Recipes, Summer, Yogurt, Labneh and Laban, Your Favorites
This semolina cake soaked in flower water syrup is one of my favorite versions of the many traditional Lebanese and Middle Eastern semolina cakes (such as namoura and sfouf). You’ll need semolina farina and semolina flour, desiccated coconut, and flower waters along with organic roses for the sugared petal decoration. All roses are edible, by [...]
Read More »

Apricot and Mulberry Jam Thumbprint Cookies

By Maureen Abood On November 30, 2016 · 2 Comments · In Christmas, Pastry and Sweets, Preserves and Pickles, Winter
This one will brighten up the cookie plates. It’s a beauty. That’s what mom said when she tasted the thumbprint cookies I’ve been making with our gorgeous imported Lebanese preserves. I agreed, knowing that the plates we make, while always delicious, aren’t always…colorful. There are Lebanese traditional cookies, which for us means baklawi. And then [...]
Read More »
Almond baklawa fingers in a pan, Maureen Abood

Lebanese Almond Baklawa Fingers Recipe

By Maureen Abood On December 20, 2014 · 29 Comments · In Pastry and Sweets, Stories and Recipes
These Lebanese almond baklawa fingers are delicate, crisp, and fun to make. They’re flavored with aromatic orange blossom syrup. One of the great things about all of the baking and exchanging of cookies this time of year is finding out about what is treasured enough to get baked up in other people’s kitchens every Christmas. [...]
Read More »

Ingredient: Edible Dried Lavender

By Maureen Abood On February 18, 2014 · 4 Comments · In Ingredients
Last summer, when I was intoxicated with the beauty, scent, and flavor of the fresh lavender from Lavender Hill Farms up north here, I thought of this very February day. When seasons are so defined, so distinct, deep, and determined as they are in these parts, the pleasure and wonder of any of them is [...]
Read More »
Ma'moul molded cookies with powdered sugar

Lebanese Walnut Ma’moul Cookies

By Maureen Abood On December 14, 2013 · 50 Comments · In Christmas, Easter, Pastry and Sweets, Stories and Recipes
Ma’moul cookies are a beloved Lebanese tradition: fragrant butter cookies filled with walnuts, formed in a special mold. Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. Purchase flower waters here and exceptional ma’moul molds here. I used to kick-box. A lot. And I loved [...]
Read More »

Citrus Salad Recipe, and a new Middle Eastern cookbook

By Maureen Abood On November 21, 2013 · 7 Comments · In Christmas, Easter, Gluten-Free, Salads, Stories and Recipes, Vegan, Vegetarian, Winter
  Holiday gatherings of our family have always included my mom’s special touches at breakfast. Her favorite of all the citrus fruits is grapefruit, and she painstakingly segments pink grapefruit after pink grapefruit to yield her big bowl of glistening fruit to make our breakfast table a celebration. Only someone (Mom. Me. Peg. If any [...]
Read More »

How to Make Whipped Cream

By Maureen Abood On June 27, 2013 · 5 Comments · In Techniques
Fresh, homemade whipped cream is one of the best little tricks you can keep up your sleeve. Homemade whipped cream is so luscious, and strikes the perfect balance of being both rich and light at once. And it’s made of one thing: heavy cream. The “non-dairy whipped topping” of yesteryear is best left there. You [...]
Read More »

Ruby Red Grapefruit-St. Germain Mimosa

By Maureen Abood On March 27, 2013 · 5 Comments · In Christmas, Drinks, Easter, Gluten-Free, Stories and Recipes, Winter
By now it’s crystal clear that St. Germain tastes good with just about anything you can think of to pair it with. If you ask my brothers, it’s even better on its own, on the rocks, when late evening comes and something more is called for. The affinity we all have over here for St. [...]
Read More »

An Easter Brunch Menu

By Maureen Abood On March 25, 2013 · 2 Comments · In Menus
Even though I’ve had Lebanon on the brain lately, there is one place and one place only that Easter memories take me. That is to Fostoria, Ohio, where I ate my first pillow soft, yellow sugar-coated Peep. Alice made each of her grandchildren an adorable little Easter basket using the green fruit pint boxes she [...]
Read More »
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Fresh summer fruit with Lebanese ashta cream on a blue and white plate, surrounded by a wicker table and silver spoons from Maureen Abood

Lebanese Ashta Recipe, with Fresh Fruit

By Maureen Abood On August 4, 2017 · 13 Comments · In Gluten-Free, Pastry and Sweets, Summer, Techniques, Vegetarian, Your Favorites
Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in a traditional French pastry cream. Ashta is traditionally served in a little [...]
Read More »
A semolina cake topped with sugared rose petals, sitting on a pedestal cake plate.

Semolina Coconut Cake with Sugared Rose Petals

By Maureen Abood On May 5, 2017 · 11 Comments · In Easter, Pastry and Sweets, Stories and Recipes, Summer, Yogurt, Labneh and Laban, Your Favorites
This semolina cake soaked in flower water syrup is one of my favorite versions of the many traditional Lebanese and Middle Eastern semolina cakes (such as namoura and sfouf). You’ll need semolina farina and semolina flour, desiccated coconut, and flower waters along with organic roses for the sugared petal decoration. All roses are edible, by [...]
Read More »

Apricot and Mulberry Jam Thumbprint Cookies

By Maureen Abood On November 30, 2016 · 2 Comments · In Christmas, Pastry and Sweets, Preserves and Pickles, Winter
This one will brighten up the cookie plates. It’s a beauty. That’s what mom said when she tasted the thumbprint cookies I’ve been making with our gorgeous imported Lebanese preserves. I agreed, knowing that the plates we make, while always delicious, aren’t always…colorful. There are Lebanese traditional cookies, which for us means baklawi. And then [...]
Read More »
Almond baklawa fingers in a pan, Maureen Abood

Lebanese Almond Baklawa Fingers Recipe

By Maureen Abood On December 20, 2014 · 29 Comments · In Pastry and Sweets, Stories and Recipes
These Lebanese almond baklawa fingers are delicate, crisp, and fun to make. They’re flavored with aromatic orange blossom syrup. One of the great things about all of the baking and exchanging of cookies this time of year is finding out about what is treasured enough to get baked up in other people’s kitchens every Christmas. [...]
Read More »

Ingredient: Edible Dried Lavender

By Maureen Abood On February 18, 2014 · 4 Comments · In Ingredients
Last summer, when I was intoxicated with the beauty, scent, and flavor of the fresh lavender from Lavender Hill Farms up north here, I thought of this very February day. When seasons are so defined, so distinct, deep, and determined as they are in these parts, the pleasure and wonder of any of them is [...]
Read More »
Ma'moul molded cookies with powdered sugar

Lebanese Walnut Ma’moul Cookies

By Maureen Abood On December 14, 2013 · 50 Comments · In Christmas, Easter, Pastry and Sweets, Stories and Recipes
Ma’moul cookies are a beloved Lebanese tradition: fragrant butter cookies filled with walnuts, formed in a special mold. Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. Purchase flower waters here and exceptional ma’moul molds here. I used to kick-box. A lot. And I loved [...]
Read More »

Citrus Salad Recipe, and a new Middle Eastern cookbook

By Maureen Abood On November 21, 2013 · 7 Comments · In Christmas, Easter, Gluten-Free, Salads, Stories and Recipes, Vegan, Vegetarian, Winter
  Holiday gatherings of our family have always included my mom’s special touches at breakfast. Her favorite of all the citrus fruits is grapefruit, and she painstakingly segments pink grapefruit after pink grapefruit to yield her big bowl of glistening fruit to make our breakfast table a celebration. Only someone (Mom. Me. Peg. If any [...]
Read More »

How to Make Whipped Cream

By Maureen Abood On June 27, 2013 · 5 Comments · In Techniques
Fresh, homemade whipped cream is one of the best little tricks you can keep up your sleeve. Homemade whipped cream is so luscious, and strikes the perfect balance of being both rich and light at once. And it’s made of one thing: heavy cream. The “non-dairy whipped topping” of yesteryear is best left there. You [...]
Read More »

Ruby Red Grapefruit-St. Germain Mimosa

By Maureen Abood On March 27, 2013 · 5 Comments · In Christmas, Drinks, Easter, Gluten-Free, Stories and Recipes, Winter
By now it’s crystal clear that St. Germain tastes good with just about anything you can think of to pair it with. If you ask my brothers, it’s even better on its own, on the rocks, when late evening comes and something more is called for. The affinity we all have over here for St. [...]
Read More »

An Easter Brunch Menu

By Maureen Abood On March 25, 2013 · 2 Comments · In Menus
Even though I’ve had Lebanon on the brain lately, there is one place and one place only that Easter memories take me. That is to Fostoria, Ohio, where I ate my first pillow soft, yellow sugar-coated Peep. Alice made each of her grandchildren an adorable little Easter basket using the green fruit pint boxes she [...]
Read More »
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