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Toum garlic sauce in a dish with yellow spatula

Toum, Lebanese garlic sauce

By Maureen Abood On April 18, 2018 · 35 Comments · In Techniques
Toum, the Lebanese garlic spread people go bonkers over, is an emulsion of garlic and oil. Here are tips based on what I’ve learned about making toum! One great discovery in all of my toum-making is that if you don’t have a food processor, just reach for your whisk. P.S., “toum” is simply the Arabic [...]
Read More »

Kofta Burgers

By Maureen Abood On June 13, 2013 · 6 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes, Summer
Kofta burgers are a version of the classic spiced Lebanese kofta–highly seasoned ground lamb (beef works too!), char-grilled. Typically kofta is served in the shape of a log, pressed to a skewer to hold its shape. Don’t get scared off of these burgers thinking that “kofta” (also: kefta, also: kafta) can’t mean burger. Traditionally the [...]
Read More »

A Father’s Day Cookout Menu, Lebanese-Style

By Maureen Abood On June 10, 2013 · 5 Comments · In Menus
    The weather up north has not been ideal for cooking out, but it’ll do. Considering that I’d cook out in the dead of winter if a path is shoveled (by someone else) to the grill, a little early summer chill isn’t going to stop me. Neither is a Father’s Day without a father. [...]
Read More »

Your favorite recipes of 2012, and a new way to find them

By Maureen Abood On January 3, 2013 · 4 Comments · In Stories and Recipes
It is striking to me to see how, in the year and a half since Rose Water & Orange Blossoms came on the scene, there are certain posts that pull new visitors from around the world again and again to get the goods. The most popular post since the day it was published is for [...]
Read More »

A July Menu: Delicious Lebanese Vegan

By Maureen Abood On July 3, 2012 · 5 Comments · In Menus, Summer, Vegan, Vegetarian
A friend of mine told me recently about a wonderful dinner she and her husband enjoyed at the home of some friends. The friends are strict vegans, and so was the meal–which was a first for my friend. She wants to reciprocate with a vegan dinner she cooks at home and wondered what ideas I [...]
Read More »

Lamb shish kebab; meet me at the grill

By Maureen Abood On June 14, 2012 · 26 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 »

Serious Garlic Sauce, or Toum

By Maureen Abood On June 13, 2012 · 82 Comments · In Maza, Appetizers and Dips, Stories and Recipes, Techniques, Vegan, Vegetarian
The first time I had ever heard of toum—the crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meats—was just a few years ago. I had recently met my friend Janet, a powerhouse food writer whose husband is Lebanese, and she asked me, don’t you just love [...]
Read More »

Favorite Things: Stainless Skewers

By Maureen Abood On June 11, 2012 · 6 Comments · In Favorite Things
Grilling days never really end in my world. Like some of you, I will brave the cold well into the deep chill of winter to get my grilled meats. But dashing in and out in the cold temps is a far cry from where we are, thankfully, now–leisurely standing around the grill in the sun [...]
Read More »
 
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Toum garlic sauce in a dish with yellow spatula

Toum, Lebanese garlic sauce

By Maureen Abood On April 18, 2018 · 35 Comments · In Techniques
Toum, the Lebanese garlic spread people go bonkers over, is an emulsion of garlic and oil. Here are tips based on what I’ve learned about making toum! One great discovery in all of my toum-making is that if you don’t have a food processor, just reach for your whisk. P.S., “toum” is simply the Arabic [...]
Read More »

Kofta Burgers

By Maureen Abood On June 13, 2013 · 6 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes, Summer
Kofta burgers are a version of the classic spiced Lebanese kofta–highly seasoned ground lamb (beef works too!), char-grilled. Typically kofta is served in the shape of a log, pressed to a skewer to hold its shape. Don’t get scared off of these burgers thinking that “kofta” (also: kefta, also: kafta) can’t mean burger. Traditionally the [...]
Read More »

A Father’s Day Cookout Menu, Lebanese-Style

By Maureen Abood On June 10, 2013 · 5 Comments · In Menus
    The weather up north has not been ideal for cooking out, but it’ll do. Considering that I’d cook out in the dead of winter if a path is shoveled (by someone else) to the grill, a little early summer chill isn’t going to stop me. Neither is a Father’s Day without a father. [...]
Read More »

Your favorite recipes of 2012, and a new way to find them

By Maureen Abood On January 3, 2013 · 4 Comments · In Stories and Recipes
It is striking to me to see how, in the year and a half since Rose Water & Orange Blossoms came on the scene, there are certain posts that pull new visitors from around the world again and again to get the goods. The most popular post since the day it was published is for [...]
Read More »

A July Menu: Delicious Lebanese Vegan

By Maureen Abood On July 3, 2012 · 5 Comments · In Menus, Summer, Vegan, Vegetarian
A friend of mine told me recently about a wonderful dinner she and her husband enjoyed at the home of some friends. The friends are strict vegans, and so was the meal–which was a first for my friend. She wants to reciprocate with a vegan dinner she cooks at home and wondered what ideas I [...]
Read More »

Lamb shish kebab; meet me at the grill

By Maureen Abood On June 14, 2012 · 26 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 »

Serious Garlic Sauce, or Toum

By Maureen Abood On June 13, 2012 · 82 Comments · In Maza, Appetizers and Dips, Stories and Recipes, Techniques, Vegan, Vegetarian
The first time I had ever heard of toum—the crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meats—was just a few years ago. I had recently met my friend Janet, a powerhouse food writer whose husband is Lebanese, and she asked me, don’t you just love [...]
Read More »

Favorite Things: Stainless Skewers

By Maureen Abood On June 11, 2012 · 6 Comments · In Favorite Things
Grilling days never really end in my world. Like some of you, I will brave the cold well into the deep chill of winter to get my grilled meats. But dashing in and out in the cold temps is a far cry from where we are, thankfully, now–leisurely standing around the grill in the sun [...]
Read More »
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