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Fresh Mint Hummus

By Maureen Abood On May 23, 2018 · 4 Comments · In Gluten-Free, Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Fresh Mint Hummus is so fresh and flavorful, we may not ever eat hummus any other way…. Use the same simple hummus ingredients of skinless chickpeas, garlic, lemon juice, and tahini with a big handful of fresh mint and basil for a hummus that tastes as beautiful as it looks. Finish fresh mint hummus with [...]
Read More »

Lebanese Sfouf Cake

By Maureen Abood On April 26, 2018 · 27 Comments · In Christmas, Easter, Pastry and Sweets
Lebanese sfouf cake is a very simple, oil-based yellow cake, given its technicolor with turmeric–sfouf is beloved by the Lebanese, to enjoy with coffee or tea (not, at least according this dessert-eater, for dessert…). Sfouf cake includes a short list of ingredients and is egg-free.  The most typical, classic of Lebanese cakes seem to include [...]
Read More »
Satueed spinach with pine nuts, MaureenAbood.com

Sauteed Spinach with Toasted Pine Nuts

By Maureen Abood On March 22, 2017 · 3 Comments · In Easter, Gluten-Free, Stories and Recipes, Summer, Vegetables, Vegetarian, Winter
Whether I’m baking the baklawa, or browning the butter, or toasting the nuts, the question is always there. That question: how dark should the baklawa/butter/nuts be? Actually, this isn’t my question at all. It’s the question of those around me. (Dan.) For me, Deep Golden Brown (DGB) is a given. It’s a fundamental need that [...]
Read More »
Cucumber bites with Labneh and Olives, MaureenAbood.com

Cucumber Bites with Labneh and Olives

By Maureen Abood On February 22, 2015 · 6 Comments · In Gluten-Free, Maza, Appetizers and Dips, Vegetables, Vegetarian, Yogurt, Labneh and Laban
When Oscar time rolled around back when I was living in Chicago, I took it as a great excuse to eat a bunch of rich food and drink wine, while lounging in sweats, with my favorite pals. I always pulled out the stops not with Lebanese recipes, but what I considered Oscar-worthy guacamole. I like [...]
Read More »
How to make fatayar

Lebanese Meat Pies (fatayar). The raw and the cooked.

By Maureen Abood On October 20, 2014 · 83 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes
As I have discovered in the short time I’ve been married, even among the Lebanese there are differences in the ways families make their Lebanese recipes. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Take the meat fatayar (pronounced fuh-TIE-yuh). The proper preparation of [...]
Read More »
Hummus with lamb, hummus kwarma on a blue plate

Hummus with Lamb and Sumac.

By Maureen Abood On October 24, 2013 · 21 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Maza, Appetizers and Dips, Stories and Recipes
Hummus with lamb and sumac is a luscious, healthy way to change-up your hummus fix by adding marinated, sauteed lamb atop smooth hummus. For some, texture is important because it bothers them. They say of their aversion to eating raw oysters that “it’s a texture thing.” For me, I love eating raw oysters, and yes [...]
Read More »

How to toast sesame seeds

By Maureen Abood On October 9, 2013 · 5 Comments · In Techniques
  I have never met a seed, nut, or–I’ll say it–bread that I didn’t want to toast immediately. We’ve had some good long talks about toasted nuts, deep golden brown toasted nuts that I keep (in little jars) in my refrigerator, ready to jazz up salads and pilafs and my mid-day need for yum. Toasted [...]
Read More »

Roasted Butternut Squash with Tahini and Pine Nuts

By Maureen Abood On November 8, 2012 · 7 Comments · In Christmas, Fall, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Winter
In a small village in the northern mountains of Lebanon some 60 years ago, a young girl made her father’s dinner for the first time. Her dish of choice was mujadara, and the caramelized onion and lentils did just what she’d hoped: they won her father’s praise. Nothing like a father’s adoration to get a [...]
Read More »

Technique: How to toast nuts perfectly every time

By Maureen Abood On March 14, 2012 · 6 Comments · In Pastry and Sweets, Techniques
I was surprised the other day when discussing almonds with a friend. She said she prefers to eat them blanched, no skins, white as can be. I guess I just assumed that everyone else shares my taste for toasted nuts of any kind, yet there is a purist taste for the blanched almond that I [...]
Read More »

Sauteed Snapper with Tahini Sauce & Toasted Pine Nuts

By Maureen Abood On March 8, 2012 · 14 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes
Please don’t be shocked when I say that I’ve become a fan of frozen fish. I think this conversion began many years ago when I was living in Chicago and picked up a piece of fish from my otherwise well-stocked grocery store. It was the end of a long day, I was tired, and I [...]
Read More »
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Fresh Mint Hummus

By Maureen Abood On May 23, 2018 · 4 Comments · In Gluten-Free, Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Fresh Mint Hummus is so fresh and flavorful, we may not ever eat hummus any other way…. Use the same simple hummus ingredients of skinless chickpeas, garlic, lemon juice, and tahini with a big handful of fresh mint and basil for a hummus that tastes as beautiful as it looks. Finish fresh mint hummus with [...]
Read More »

Lebanese Sfouf Cake

By Maureen Abood On April 26, 2018 · 27 Comments · In Christmas, Easter, Pastry and Sweets
Lebanese sfouf cake is a very simple, oil-based yellow cake, given its technicolor with turmeric–sfouf is beloved by the Lebanese, to enjoy with coffee or tea (not, at least according this dessert-eater, for dessert…). Sfouf cake includes a short list of ingredients and is egg-free.  The most typical, classic of Lebanese cakes seem to include [...]
Read More »
Satueed spinach with pine nuts, MaureenAbood.com

Sauteed Spinach with Toasted Pine Nuts

By Maureen Abood On March 22, 2017 · 3 Comments · In Easter, Gluten-Free, Stories and Recipes, Summer, Vegetables, Vegetarian, Winter
Whether I’m baking the baklawa, or browning the butter, or toasting the nuts, the question is always there. That question: how dark should the baklawa/butter/nuts be? Actually, this isn’t my question at all. It’s the question of those around me. (Dan.) For me, Deep Golden Brown (DGB) is a given. It’s a fundamental need that [...]
Read More »
Cucumber bites with Labneh and Olives, MaureenAbood.com

Cucumber Bites with Labneh and Olives

By Maureen Abood On February 22, 2015 · 6 Comments · In Gluten-Free, Maza, Appetizers and Dips, Vegetables, Vegetarian, Yogurt, Labneh and Laban
When Oscar time rolled around back when I was living in Chicago, I took it as a great excuse to eat a bunch of rich food and drink wine, while lounging in sweats, with my favorite pals. I always pulled out the stops not with Lebanese recipes, but what I considered Oscar-worthy guacamole. I like [...]
Read More »
How to make fatayar

Lebanese Meat Pies (fatayar). The raw and the cooked.

By Maureen Abood On October 20, 2014 · 83 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes
As I have discovered in the short time I’ve been married, even among the Lebanese there are differences in the ways families make their Lebanese recipes. As my teacher in culinary school used to say: likes and dislikes have a lot to do with expectations. Take the meat fatayar (pronounced fuh-TIE-yuh). The proper preparation of [...]
Read More »
Hummus with lamb, hummus kwarma on a blue plate

Hummus with Lamb and Sumac.

By Maureen Abood On October 24, 2013 · 21 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Maza, Appetizers and Dips, Stories and Recipes
Hummus with lamb and sumac is a luscious, healthy way to change-up your hummus fix by adding marinated, sauteed lamb atop smooth hummus. For some, texture is important because it bothers them. They say of their aversion to eating raw oysters that “it’s a texture thing.” For me, I love eating raw oysters, and yes [...]
Read More »

How to toast sesame seeds

By Maureen Abood On October 9, 2013 · 5 Comments · In Techniques
  I have never met a seed, nut, or–I’ll say it–bread that I didn’t want to toast immediately. We’ve had some good long talks about toasted nuts, deep golden brown toasted nuts that I keep (in little jars) in my refrigerator, ready to jazz up salads and pilafs and my mid-day need for yum. Toasted [...]
Read More »

Roasted Butternut Squash with Tahini and Pine Nuts

By Maureen Abood On November 8, 2012 · 7 Comments · In Christmas, Fall, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Winter
In a small village in the northern mountains of Lebanon some 60 years ago, a young girl made her father’s dinner for the first time. Her dish of choice was mujadara, and the caramelized onion and lentils did just what she’d hoped: they won her father’s praise. Nothing like a father’s adoration to get a [...]
Read More »

Technique: How to toast nuts perfectly every time

By Maureen Abood On March 14, 2012 · 6 Comments · In Pastry and Sweets, Techniques
I was surprised the other day when discussing almonds with a friend. She said she prefers to eat them blanched, no skins, white as can be. I guess I just assumed that everyone else shares my taste for toasted nuts of any kind, yet there is a purist taste for the blanched almond that I [...]
Read More »

Sauteed Snapper with Tahini Sauce & Toasted Pine Nuts

By Maureen Abood On March 8, 2012 · 14 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes
Please don’t be shocked when I say that I’ve become a fan of frozen fish. I think this conversion began many years ago when I was living in Chicago and picked up a piece of fish from my otherwise well-stocked grocery store. It was the end of a long day, I was tired, and I [...]
Read More »
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