• Home
  • Lebanese Cooking Videos are here!
  • Kind Mentions
  • Unsubscribe
  • Subscribe
  • Experience

ma_logo

  • meet maureen abood
  • recipes
  • cookbook
  • video
  • THE BLOG
  • shop!
 
  • facebook twitter pinterest instagram rss feedly bloglovin
 

Lebanese Soup & Bread Recipes for cold and blustery days

By Maureen Abood On January 7, 2014 · 8 Comments · In Menus, Stories and Recipes
No matter how you define cold where you live (no judgments here…), there’s no debate about keeping the home fires burning when the chill arrives, or at least the stove, with something warming. Something comforting. Something that eases the freeze and makes it more than okay to hibernate. Michigan winters (that’s what we used to [...]
Read More »

Grilled Pizza with Za’atar, Tomatoes & Fresh Mozzarella Recipe

By Maureen Abood On September 5, 2013 · 10 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes, Vegetarian
There are many great things about living Up North; the natural beauty, the tranquility. Among those great things, something important is missing. Something called Great Pizza. We just don’t have it, even across the bay in the big metropolis of Petoskey where a clay oven awaits greatness in one of the restaurants, one finds nothing [...]
Read More »

Favorite Things: The Ultimate Pizza Knife

By Maureen Abood On September 3, 2013 · 1 Comment · In Favorite Things
Sure, you can use a very sharp knife. Of course a sharp wheel cutter is classic and works fine too. But I can’t resist this double-handled pizza (or, as I prefer to call it, flatbread…) cutter. The walnut handles are special, as is the bowed stainless steel cutting edge that, when rocked along the top [...]
Read More »
Manoushe with Za'atar, MaureenAbood.com

Lebanese man’oushe, za’atar flatbread

By Maureen Abood On February 28, 2013 · 84 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes, Vegetarian
Lebanese man’oushe is the equivalent of pizza, but slathered with a luscious za’atar+olive oil blend and traditionally eaten for breakfast. My brother Chris was the first to speak to me of the man’oushe. Every time he returned from a trip to Lebanon I wanted to sit him down and discuss, in detail, every bite of [...]
Read More »

Favorite Things: A baking stone, with handles

By Maureen Abood On February 26, 2013 · 6 Comments · In Favorite Things
A pizza stone is heavy. It’s awkward. It gets hotter than Hades. It’s the sort of thing you might “forget” and leave behind in the oven when you move, just to avoid figuring out how to pack it. But once you’ve baked with one and discovered the deep golden brown difference, the crisp crusty difference, [...]
Read More »

Lamb shish kebab; meet me at the grill

By Maureen Abood On June 14, 2012 · 20 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Stories and Recipes, Summer
I can think of no better summer meal than Lebanese lamb shish kebab–the grilled combination of lamb and onion is utterly mouth-watering. No marinade is needed. The key to proper grilling of the meat is to bring it to room temperature for a couple of hours before cooking. This ensures even cooking and prevents the [...]
Read More »
 
  • Popular
  • Recent
  • Comments
  • Tags
  • Danny TalamiDan and I just celebrated our 6-month wedding anniversary and [...]
  • Lebanese Almond Baklawa Fingers RecipeThese Lebanese almond baklawa fingers are delicate crisp and fun [...]
  • Nougat with Pistachios and Dried Cherries (low-fat, chewy goodness)Perhaps it was growing up in Michigan where billowy tall [...]
  • Sitto's Spanakopita RecipeMaybe it’s the cold weather hitting that makes me think [...]
  • Raspberry Buttercream CakeEverything about this Raspberry Buttercream Cake says “happy”! Happy Valentine’s [...]
  • Avocado Tahini DipAvocado tahini dip is a Lebanese-style Mediterranean classic…who knew? Probably [...]
  • Broccolini with Pine Nut SauceLightly poached broccolini with pine nut sauce is full of [...]
  • Savory Phyllo Galette with Labneh, Tomatoes, and OlivesThis savory phyllo galette — crisp buttery phyllo with creamy [...]
  • "By the way - Happy Birthday, and Happy Valentine'"
    on Raspberry Buttercream Cake
  • "This cake looks absolutely lovely! I wish I saw th"
    on Raspberry Buttercream Cake
  • "Thank you Mary! The flavor is out of this world!"
    on Raspberry Buttercream Cake
apricots Bread breakfast cake Chicken chickpeas chocolate Cookies Dessert Family favorite things Garlic Harbor Springs hummus Laban Labne labneh Lebanese Michigan Mint Orange blossom water Pastry Photography Postcards Rose Water tahini tomatoes Up North yogurt za'atar
  • Subscribe by Email


  • Send me an email at
    maureen@maureenabood.com

  • maureen abood
    facebook twitter pinterest instagram rss feedly bloglovin

  • Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen
    “A terrific and important book!” — Anthony Bourdain
  • Winner!  Saveur Best Food Blog Awards
  • ingredients

    techniques

    recipes

    video

  • Popular Posts

    • HomeHome
    • Lebanese Knafeh Jibneh with Orange Blossom SyrupLebanese Knafeh Jibneh with Orange Blossom Syrup
    • The RecipesThe Recipes
  • maureen abood
  • IACP
 

Lebanese Soup & Bread Recipes for cold and blustery days

By Maureen Abood On January 7, 2014 · 8 Comments · In Menus, Stories and Recipes
No matter how you define cold where you live (no judgments here…), there’s no debate about keeping the home fires burning when the chill arrives, or at least the stove, with something warming. Something comforting. Something that eases the freeze and makes it more than okay to hibernate. Michigan winters (that’s what we used to [...]
Read More »

Grilled Pizza with Za’atar, Tomatoes & Fresh Mozzarella Recipe

By Maureen Abood On September 5, 2013 · 10 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes, Vegetarian
There are many great things about living Up North; the natural beauty, the tranquility. Among those great things, something important is missing. Something called Great Pizza. We just don’t have it, even across the bay in the big metropolis of Petoskey where a clay oven awaits greatness in one of the restaurants, one finds nothing [...]
Read More »

Favorite Things: The Ultimate Pizza Knife

By Maureen Abood On September 3, 2013 · 1 Comment · In Favorite Things
Sure, you can use a very sharp knife. Of course a sharp wheel cutter is classic and works fine too. But I can’t resist this double-handled pizza (or, as I prefer to call it, flatbread…) cutter. The walnut handles are special, as is the bowed stainless steel cutting edge that, when rocked along the top [...]
Read More »
Manoushe with Za'atar, MaureenAbood.com

Lebanese man’oushe, za’atar flatbread

By Maureen Abood On February 28, 2013 · 84 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes, Vegetarian
Lebanese man’oushe is the equivalent of pizza, but slathered with a luscious za’atar+olive oil blend and traditionally eaten for breakfast. My brother Chris was the first to speak to me of the man’oushe. Every time he returned from a trip to Lebanon I wanted to sit him down and discuss, in detail, every bite of [...]
Read More »

Favorite Things: A baking stone, with handles

By Maureen Abood On February 26, 2013 · 6 Comments · In Favorite Things
A pizza stone is heavy. It’s awkward. It gets hotter than Hades. It’s the sort of thing you might “forget” and leave behind in the oven when you move, just to avoid figuring out how to pack it. But once you’ve baked with one and discovered the deep golden brown difference, the crisp crusty difference, [...]
Read More »

Lamb shish kebab; meet me at the grill

By Maureen Abood On June 14, 2012 · 20 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Stories and Recipes, Summer
I can think of no better summer meal than Lebanese lamb shish kebab–the grilled combination of lamb and onion is utterly mouth-watering. No marinade is needed. The key to proper grilling of the meat is to bring it to room temperature for a couple of hours before cooking. This ensures even cooking and prevents the [...]
Read More »
Copyright 2011-2019 Maureen Abood