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Lebanese Easter Ka'ik with glaze on a rack

Tips for a Better Lebanese Ka’ik Recipe

By Maureen Abood On March 30, 2019 · 29 Comments · In Christmas, Easter, Pastry and Sweets, Techniques, Vegetarian, Your Favorites
Tips for baking better Lebanese Ka’ik, a traditional yeasted Easter bread/cookie that is soft, flavorful, and sweet. For the beautiful molds made of solid walnut, and the Mymoune Rose Water, visit MaureenAboodMarket.com. I’ve shared with you before some of the confounding aspects of our beloved Lebanese ka’ik. I have asked (and continue to ask): is [...]
Read More »

Date-filled Ka’ik

By Maureen Abood On March 1, 2018 · 13 Comments · In Breads, Christmas, Easter, Pastry and Sweets, Techniques, Your Favorites
There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. This spiced, glazed sweet bread version is filled with dates and pressed for a beautiful imprint on top. Find the molds at Maureen Abood Market. As I was noting recently, the scent of what’s cooking in the kitchen has a powerful [...]
Read More »
Ka'ik Anise Biscuits, MaureenAbood.com

Crunchy Anise Biscuits Recipe, another kind of Ka’ik

By Maureen Abood On April 5, 2017 · 24 Comments · In Christmas, Easter, Pastry and Sweets, Winter
There’s a great divide here, as I’m sure there must be where you are, over the flavor of black licorice. This is anise, a flavor that brings intense joy to the face and heart of my mother and all of her Abowd siblings. Black licorice was an integral part, it seems, of their childhood, and [...]
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 »

Lavender-Orange Blossom Shortbread Recipe (Lebanese Graybeh)

By Maureen Abood On February 22, 2014 · 16 Comments · In Pastry and Sweets, Stories and Recipes
Lebanese graybeh are a delicate, melt-in-your-mouth shortbread cookies. They take beautifully to the flavor combination of lavender and orange blossom! I recently spoke to a group of high school students about life as a writer. They were having a whole week of writerly immersion, to encourage the idea that writing isn’t just about that pain-in-the-neck [...]
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 »

Lebanese Ma’moul Molds

By Maureen Abood On December 12, 2013 · 23 Comments · In Favorite Things, Techniques
It seemed as though in recent years there wasn’t a ma’moul mold to be found anywhere around here. Granted, ma’moul has never been as prominent on our holiday cookie plate as it could have been, but still, the molds are traditional Lebanese and special. Even if we weren’t making the cookies that often, we did [...]
Read More »

Recipes for your (full) holiday cookie plate

By Maureen Abood On December 11, 2013 · 4 Comments · In Menus
  Here’s what goes on in our house right about this time every year: the holiday china and its accessory pieces appear, as do the pretty paper plates for giving some of the bounty away. A plate or two are filled with cookies and candies, and refilled so that the plates are full at all times. [...]
Read More »

Lebanese Crunchy Sesame Cookies

By Maureen Abood On October 12, 2013 · 22 Comments · In Christmas, Easter, Fall, Pastry and Sweets, Stories and Recipes, Winter
If there is one cookie I want to eat every single day, it’s my crunchy sesame seed cookies. So crisp, light, and nutty, they are a perfect combination of flavor and texture. Keep the cookies in an airtight container. I used to travel what seemed like a major hike north in Chicago to get my [...]
Read More »
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Lebanese Easter Ka'ik with glaze on a rack

Tips for a Better Lebanese Ka’ik Recipe

By Maureen Abood On March 30, 2019 · 29 Comments · In Christmas, Easter, Pastry and Sweets, Techniques, Vegetarian, Your Favorites
Tips for baking better Lebanese Ka’ik, a traditional yeasted Easter bread/cookie that is soft, flavorful, and sweet. For the beautiful molds made of solid walnut, and the Mymoune Rose Water, visit MaureenAboodMarket.com. I’ve shared with you before some of the confounding aspects of our beloved Lebanese ka’ik. I have asked (and continue to ask): is [...]
Read More »

Date-filled Ka’ik

By Maureen Abood On March 1, 2018 · 13 Comments · In Breads, Christmas, Easter, Pastry and Sweets, Techniques, Your Favorites
There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. This spiced, glazed sweet bread version is filled with dates and pressed for a beautiful imprint on top. Find the molds at Maureen Abood Market. As I was noting recently, the scent of what’s cooking in the kitchen has a powerful [...]
Read More »
Ka'ik Anise Biscuits, MaureenAbood.com

Crunchy Anise Biscuits Recipe, another kind of Ka’ik

By Maureen Abood On April 5, 2017 · 24 Comments · In Christmas, Easter, Pastry and Sweets, Winter
There’s a great divide here, as I’m sure there must be where you are, over the flavor of black licorice. This is anise, a flavor that brings intense joy to the face and heart of my mother and all of her Abowd siblings. Black licorice was an integral part, it seems, of their childhood, and [...]
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 »

Lavender-Orange Blossom Shortbread Recipe (Lebanese Graybeh)

By Maureen Abood On February 22, 2014 · 16 Comments · In Pastry and Sweets, Stories and Recipes
Lebanese graybeh are a delicate, melt-in-your-mouth shortbread cookies. They take beautifully to the flavor combination of lavender and orange blossom! I recently spoke to a group of high school students about life as a writer. They were having a whole week of writerly immersion, to encourage the idea that writing isn’t just about that pain-in-the-neck [...]
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 »

Lebanese Ma’moul Molds

By Maureen Abood On December 12, 2013 · 23 Comments · In Favorite Things, Techniques
It seemed as though in recent years there wasn’t a ma’moul mold to be found anywhere around here. Granted, ma’moul has never been as prominent on our holiday cookie plate as it could have been, but still, the molds are traditional Lebanese and special. Even if we weren’t making the cookies that often, we did [...]
Read More »

Recipes for your (full) holiday cookie plate

By Maureen Abood On December 11, 2013 · 4 Comments · In Menus
  Here’s what goes on in our house right about this time every year: the holiday china and its accessory pieces appear, as do the pretty paper plates for giving some of the bounty away. A plate or two are filled with cookies and candies, and refilled so that the plates are full at all times. [...]
Read More »

Lebanese Crunchy Sesame Cookies

By Maureen Abood On October 12, 2013 · 22 Comments · In Christmas, Easter, Fall, Pastry and Sweets, Stories and Recipes, Winter
If there is one cookie I want to eat every single day, it’s my crunchy sesame seed cookies. So crisp, light, and nutty, they are a perfect combination of flavor and texture. Keep the cookies in an airtight container. I used to travel what seemed like a major hike north in Chicago to get my [...]
Read More »
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