Sauteed Spinach with Toasted Pine Nuts

Satueed spinach with pine nuts,

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

Sitto’s Spanakopita Recipe

Maybe it’s the cold weather hitting that makes me think even more about my Sitto, who grew up on a rugged farm in Nebraska a century ago. This was serious pioneer life, a life she described to us often in captivating stories. She told us how they’d harvest every fall, and how exciting it was…

Read More

Lebanese-inspired, protein-rich breakfasts

I’ve waxed, and then waned, on the subject of breakfast more than once here (like this), and a lot more than once over the course of…well, a lifetime. Breakfast has ruled me the way the croissant dough wants to rule the rolling pin. At a certain point you have to shake the big pin in…

Read More

My Sweetless, Meatless March

Garlicky Lentil Soup,

Easter is late this year. Which means Lent starts late (today). Which means that I have been left far too long out there on my own without this annual tap on the shoulder to stop it already with the constant indulgences. Hey, there were the holidays to celebrate, then an engagement to celebrate (another glass…

Read More

A June Menu: Lebanese Lunch Alfresco

There are few things we Aboods enjoy more than sitting around talking about what to cook and what to eat next. I suspect the same is true for at least some of you…. We get after it whether there’s a party to plan, a weekend dinner, or just lunch outside. Ideas fly and it’s a…

Read More

Lebanese Spinach Pies, or fatayar, or whatever

Lebanese spinach pies on a blue floral plate, Maureen Abood

These little Lebanese spinach pies–or fatayar–are a beloved Lebanese treat. The dough can be tricky to keep closed during baking, but even the ones that open are, of course, delicious. I use a fantastic sticky dough recipe, rolled out and cut in circles. Fill Lebanese fatayar with spinach, meat, squash, or your own invention. You’d…

Read More

Technique: How to roll dough for fatayar, spinach pies

Like talami dough, the dough for fatayar is different than standard bread dough. This dough is not nearly as wet as talami dough, but it is a sticky dough that takes just one rise (typically bread-baking is a two-rise process). The sticky factor is key in encouraging the little bundles, which are pinched closed, to…

Read More

Ingredient: Spinach

Lebanese cuisine makes it easy to eat your spinach (or your Swiss Chard, as the case may be). My fresh bag full of curly, gorgeous spinach came from Pond Hill Farm, where they grow their greens in a bright white greenhouse on their property all year long. My visit to the farm on Sunday was…

Read More