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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 · 32 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 »

Best Lebanese Recipes for Easter, a glass of ice water, and a word of thanks

By Maureen Abood On April 15, 2014 · 32 Comments · In Menus
It has always struck me that the first thing that happens whenever someone walks up the front steps and enters the home of anyone in my family, they are welcomed with a tall glass of ice water. It’s our pineapple, our refreshment. As my father used to say: don’t even ask them. Just put the [...]
Read More »

Technique: How to form dough balls

By Maureen Abood On March 22, 2013 · 3 Comments · In Techniques
When pulling beautiful pieces of risen dough to form smaller balls, there is a technique involved to remove the folds that naturally occur in the dough from being pulled and shaped. Those folds don’t bake properly and have to be worked out of the dough. This is especially so with heavier doughs like the one [...]
Read More »

Lebanese Glazed Sweet Bread, Ka’ik

By Maureen Abood On March 21, 2013 · 45 Comments · In Breads, Easter, Pastry and Sweets, Stories and Recipes, Vegetarian, Your Favorites
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 »

Ingredient: Mahleb

By Maureen Abood On March 19, 2013 · 8 Comments · In Ingredients
Sour cherries are so delicious that I suppose it’s not so shocking that someone, somewhere deep in the past kept eating right past the bright red flesh and crunched away at the pit. There that adventurous eater discovered an almond-like flavor, a flavor reminiscent of the cherry but not precisely cherry, with a certain bitterness [...]
Read More »

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

By Maureen Abood On March 18, 2013 · 18 Comments · In Favorite Things, Your Favorites
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 »
 
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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 · 32 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 »

Best Lebanese Recipes for Easter, a glass of ice water, and a word of thanks

By Maureen Abood On April 15, 2014 · 32 Comments · In Menus
It has always struck me that the first thing that happens whenever someone walks up the front steps and enters the home of anyone in my family, they are welcomed with a tall glass of ice water. It’s our pineapple, our refreshment. As my father used to say: don’t even ask them. Just put the [...]
Read More »

Technique: How to form dough balls

By Maureen Abood On March 22, 2013 · 3 Comments · In Techniques
When pulling beautiful pieces of risen dough to form smaller balls, there is a technique involved to remove the folds that naturally occur in the dough from being pulled and shaped. Those folds don’t bake properly and have to be worked out of the dough. This is especially so with heavier doughs like the one [...]
Read More »

Lebanese Glazed Sweet Bread, Ka’ik

By Maureen Abood On March 21, 2013 · 45 Comments · In Breads, Easter, Pastry and Sweets, Stories and Recipes, Vegetarian, Your Favorites
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 »

Ingredient: Mahleb

By Maureen Abood On March 19, 2013 · 8 Comments · In Ingredients
Sour cherries are so delicious that I suppose it’s not so shocking that someone, somewhere deep in the past kept eating right past the bright red flesh and crunched away at the pit. There that adventurous eater discovered an almond-like flavor, a flavor reminiscent of the cherry but not precisely cherry, with a certain bitterness [...]
Read More »

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

By Maureen Abood On March 18, 2013 · 18 Comments · In Favorite Things, Your Favorites
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 »
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