• 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
 
Knafeh on a plate with pistachios

Lebanese Knafeh Jibneh with Orange Blossom Syrup

By Maureen Abood On May 3, 2013 · 48 Comments · In Pastry and Sweets, Stories and Recipes, Your Favorites
One of the greatest of all Lebanese pastries is knafeh jibneh with orange blossom syrup. Knafeh is shredded phyllo dough (find it in Middle Eastern markets) which is filled here with a wonderful cheese blend for a melty, salty-sweet (mostly sweet . . . ) pastry. The Lebanese eat knafeh traditionally for breakfast in a [...]
Read More »
Orange Blossom Simple Syrup, MaureenAbood.com

Orange Blossom Simple Syrup

By Maureen Abood On May 2, 2013 · 13 Comments · In Ingredients, Stories and Recipes
Orange blossom simple syrup is an essential part of many Lebanese pastries. For baklawa, it is important to pour cold syrup over the hot pastry when it comes out of the oven, or to pour hot syrup over cooled pastry, so make it in advance. So many Lebanese pastries rely on orange blossom syrup for [...]
Read More »

Ingredient: Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…)

By Maureen Abood On April 30, 2013 · 35 Comments · In Ingredients
That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, [...]
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 [...]
  • What is Raw Honey?Raw honey is a delicious and healthy part of every [...]
  • What is Bulgur?Bulgur is a staple of Lebanese and Middle Eastern cuisine [...]
  • What is Freekeh?What is freekeh? Read why freekeh is such a fabulous [...]
  • Lentil Bulgur Soup with Mint Olive OilThis bulgur lentil soup with mint olive oil fulfills the [...]
  • "This is so pretty and delicious! Yes, you could ab"
    on Savory Phyllo Galette […]
  • "Thanks so much Mary. I don't know that the brined"
    on Asparagus Pickles with […]
  • "What a beautiiful and fun note!! Thank you for sh"
    on Vegetarian Grape Leaves […]
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
    • About meAbout me
    • Blueberry Cobbler, at the end of a long dayBlueberry Cobbler, at the end of a long day
  • maureen abood
  • IACP
 
Copyright 2011-2021 Maureen Abood