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Kishk Soup with green herbs

Kishk Soup with Garlic

By Maureen Abood On April 5, 2013 · 52 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Soups, Stories and Recipes, Winter, Yogurt, Labneh and Laban
There were so many striking things about the day I ate kishk for the first time. As I mentioned, kishk is not something I’d ever heard of, let alone eaten, until recently. I tasted a steaming bowlful after a winter morning’s baking lesson in Lebanese flatbread last year; my teacher, Naemi, walked us up the [...]
Read More »

Ingredient: Kishk Powder

By Maureen Abood On April 2, 2013 · 22 Comments · In Ingredients
I can just imagine how kishk came to be, in the chill mountains of Lebanon where there was a need to store up nutrient-rich, delicious foodstuffs for the winter months (this is the Lebanese food preservation tradition known as mouneh). Like the ultra good-for-you lentil and rice combo in mujadara, powdered kishk is made from powerhouses [...]
Read More »

Tabbouleh makes me shake-shake my bootie

By Maureen Abood On August 10, 2011 · 37 Comments · In Grains and Legumes, Salads, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Tabbouleh is a Lebanese chopped herb salad of parsley, mint, tomatoes, onion, and just a touch of bulgur wheat (which can be substituted with cooked quinoa). A perfect salad with grilled meats, and also delicious on its own with a dollop of hummus! The backyard garden where I grew up on Wagon Wheel Lane presented [...]
Read More »

Ingredient: Cracked wheat, or bulghur

By Maureen Abood On August 8, 2011 · 9 Comments · In Grains and Legumes, Ingredients, Stories and Recipes
When I was in cooking school, we spent a multi-week session on grains. Our chef instructor, Frances, has a love affair with grains (as she does, not surprisingly, with ingredients of all kinds) that’s contagious, and her enthusiasm got me thinking. Mostly about the dearth of grains in my diet, and how I was going [...]
Read More »
 
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Kishk Soup with green herbs

Kishk Soup with Garlic

By Maureen Abood On April 5, 2013 · 52 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Soups, Stories and Recipes, Winter, Yogurt, Labneh and Laban
There were so many striking things about the day I ate kishk for the first time. As I mentioned, kishk is not something I’d ever heard of, let alone eaten, until recently. I tasted a steaming bowlful after a winter morning’s baking lesson in Lebanese flatbread last year; my teacher, Naemi, walked us up the [...]
Read More »

Ingredient: Kishk Powder

By Maureen Abood On April 2, 2013 · 22 Comments · In Ingredients
I can just imagine how kishk came to be, in the chill mountains of Lebanon where there was a need to store up nutrient-rich, delicious foodstuffs for the winter months (this is the Lebanese food preservation tradition known as mouneh). Like the ultra good-for-you lentil and rice combo in mujadara, powdered kishk is made from powerhouses [...]
Read More »

Tabbouleh makes me shake-shake my bootie

By Maureen Abood On August 10, 2011 · 37 Comments · In Grains and Legumes, Salads, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Tabbouleh is a Lebanese chopped herb salad of parsley, mint, tomatoes, onion, and just a touch of bulgur wheat (which can be substituted with cooked quinoa). A perfect salad with grilled meats, and also delicious on its own with a dollop of hummus! The backyard garden where I grew up on Wagon Wheel Lane presented [...]
Read More »

Ingredient: Cracked wheat, or bulghur

By Maureen Abood On August 8, 2011 · 9 Comments · In Grains and Legumes, Ingredients, Stories and Recipes
When I was in cooking school, we spent a multi-week session on grains. Our chef instructor, Frances, has a love affair with grains (as she does, not surprisingly, with ingredients of all kinds) that’s contagious, and her enthusiasm got me thinking. Mostly about the dearth of grains in my diet, and how I was going [...]
Read More »
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