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Fresh Herb Falafel Wrap, Maureen Abood

Fresh Herb Falafel Pita Wrap

By Maureen Abood On August 28, 2015 · 17 Comments · In Grains and Legumes, Maza, Appetizers and Dips, Summer, Vegetables, Vegetarian
Mother never made that. That’s what mom’s sister, Aunt Pat, said when I talked about the falafel I’d be making with the abundance of fresh herbs we have, along with the peeled fava beans we recently started offering over at Maureen Abood Market. The sisters have been engaged in a dialogue, one that has extended [...]
Read More »
Salted Tahini Avocado Toast on a blue floral plate with blue linen napkin.

Salted Tahini Avocado Toast

By Maureen Abood On January 29, 2015 · 20 Comments · In Breads, Vegan, Vegetables, Vegetarian
Salted Tahini Avocado Toast is among my favorite ways to a hearty, healthy, delicious toast. There are few ingredients in this toast, barely touched, so every one of them matters and should be the best you can find. “You should make them your chicken wings. Or better yet, my rocking hot chili. I can’t believe [...]
Read More »

Danny Talami

By Maureen Abood On January 8, 2015 · 22 Comments · In Breads, Winter
Dan and I just celebrated our 6-month wedding anniversary, and I’ve made what can only be described as a most stunning discovery: seems I’ve married under false pretenses. Now before you go thinking something like this is going to happen, let me explain. Most everyone who spends even a short amount of time in my [...]
Read More »
Thanksgiving table

Thanksgiving Menu Ideas

By Maureen Abood On November 26, 2013 · 15 Comments · In Favorite Things, Stories and Recipes
  Rev up your Dansko clogs, my friends. It’s Thanksgiving game on. I suspect you’ve got the star of the show, your turkey ideas, well in hand (will you brine? Fry? Or just let someone else worry about it?). We are brining and roasting two turkeys, mid-sized (Mom says no smaller than 15 pounds each; [...]
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 »

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 »

Sesame seeds, a Lebanese favorite

By Maureen Abood On October 8, 2013 · 5 Comments · In Ingredients, Stories and Recipes
The sesame seed is to the Lebanese what parmesan cheese is to the Italians: a must-have, an essential essential, a favorite flavor-maker. The seed has been one of the most important summer crops in the Middle East for thousands of years, which explains why sesame is everywhere in our cooking, from savory to sweet. Sesame [...]
Read More »
Manoushe with Za'atar, MaureenAbood.com

Lebanese man’oushe, za’atar flatbread

By Maureen Abood On February 28, 2013 · 90 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 »

Ingredient: Sumac

By Maureen Abood On April 17, 2012 · 8 Comments · In Ingredients
The trifecta of Lebanese spices in my pantry includes za’atar, cinnamon, and sumac. Some versions of za’atar get citrus notes from sumac mixed with roasted thyme and sesame seeds. Sumac powder is made from pulverized dried sumac berries, and the spice has been ramping up Middle Eastern dishes, it seems, since the beginning of time. [...]
Read More »
 
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Fresh Herb Falafel Wrap, Maureen Abood

Fresh Herb Falafel Pita Wrap

By Maureen Abood On August 28, 2015 · 17 Comments · In Grains and Legumes, Maza, Appetizers and Dips, Summer, Vegetables, Vegetarian
Mother never made that. That’s what mom’s sister, Aunt Pat, said when I talked about the falafel I’d be making with the abundance of fresh herbs we have, along with the peeled fava beans we recently started offering over at Maureen Abood Market. The sisters have been engaged in a dialogue, one that has extended [...]
Read More »
Salted Tahini Avocado Toast on a blue floral plate with blue linen napkin.

Salted Tahini Avocado Toast

By Maureen Abood On January 29, 2015 · 20 Comments · In Breads, Vegan, Vegetables, Vegetarian
Salted Tahini Avocado Toast is among my favorite ways to a hearty, healthy, delicious toast. There are few ingredients in this toast, barely touched, so every one of them matters and should be the best you can find. “You should make them your chicken wings. Or better yet, my rocking hot chili. I can’t believe [...]
Read More »

Danny Talami

By Maureen Abood On January 8, 2015 · 22 Comments · In Breads, Winter
Dan and I just celebrated our 6-month wedding anniversary, and I’ve made what can only be described as a most stunning discovery: seems I’ve married under false pretenses. Now before you go thinking something like this is going to happen, let me explain. Most everyone who spends even a short amount of time in my [...]
Read More »
Thanksgiving table

Thanksgiving Menu Ideas

By Maureen Abood On November 26, 2013 · 15 Comments · In Favorite Things, Stories and Recipes
  Rev up your Dansko clogs, my friends. It’s Thanksgiving game on. I suspect you’ve got the star of the show, your turkey ideas, well in hand (will you brine? Fry? Or just let someone else worry about it?). We are brining and roasting two turkeys, mid-sized (Mom says no smaller than 15 pounds each; [...]
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 »

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 »

Sesame seeds, a Lebanese favorite

By Maureen Abood On October 8, 2013 · 5 Comments · In Ingredients, Stories and Recipes
The sesame seed is to the Lebanese what parmesan cheese is to the Italians: a must-have, an essential essential, a favorite flavor-maker. The seed has been one of the most important summer crops in the Middle East for thousands of years, which explains why sesame is everywhere in our cooking, from savory to sweet. Sesame [...]
Read More »
Manoushe with Za'atar, MaureenAbood.com

Lebanese man’oushe, za’atar flatbread

By Maureen Abood On February 28, 2013 · 90 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 »

Ingredient: Sumac

By Maureen Abood On April 17, 2012 · 8 Comments · In Ingredients
The trifecta of Lebanese spices in my pantry includes za’atar, cinnamon, and sumac. Some versions of za’atar get citrus notes from sumac mixed with roasted thyme and sesame seeds. Sumac powder is made from pulverized dried sumac berries, and the spice has been ramping up Middle Eastern dishes, it seems, since the beginning of time. [...]
Read More »
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