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Crisp Lentil Patties, MaureenAbood.com

Crisp Lentil Patties Recipe

By Maureen Abood On March 27, 2014 · 25 Comments · In Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Vegetarian
There are very few downsides to my work with Rose Water & Orange Blossoms. Except one thing: I share stuff, and then I’m held to it. Sweetless, Meatless March? It sounded good, and I was really ready to get off the sugar parade that had lingered since the holidays. Also the red meat: less is [...]
Read More »
Vegetarian Grapeleaves, MaureenAbood.com

Vegetarian Grape Leaves (gluten-free and vegan too…)

By Maureen Abood On June 7, 2013 · 20 Comments · In Gluten-Free, Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Vegetarian grape leaves are stuffed with a delicious mix of rice, onion, chickpeas, and peppers. Simple adjustments make this gluten-free, and vegan. See how to roll grapeleaves here. Learn how to identify the leaves for picking them fresh here. Hello, cousin. That’s just how we say it, the Lebanese. It’s our expression of closeness to [...]
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 »

Lebanese Potato Salad

By Maureen Abood On June 7, 2012 · 39 Comments · In Fall, Gluten-Free, Salads, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Lebanese potato salad is light and fresh with lemon and mint–the perfect, healthy summer salad which is dairy- and gluten-free. See how to cook the potatoes perfectly here and in my video. I was surprised when I returned from Lebanon recently to find the herbs in the back corner garden had come into their own. [...]
Read More »
Lebanese spinach pies on a blue floral plate, Maureen Abood

Lebanese Spinach Pies, or fatayar, or whatever

By Maureen Abood On March 22, 2012 · 202 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Your Favorites
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

By Maureen Abood On March 21, 2012 · 16 Comments · In Breads, Techniques
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

By Maureen Abood On March 20, 2012 · 2 Comments · In Ingredients, Vegetables
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 »
 
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Crisp Lentil Patties, MaureenAbood.com

Crisp Lentil Patties Recipe

By Maureen Abood On March 27, 2014 · 25 Comments · In Grains and Legumes, Maza, Appetizers and Dips, Stories and Recipes, Vegetarian
There are very few downsides to my work with Rose Water & Orange Blossoms. Except one thing: I share stuff, and then I’m held to it. Sweetless, Meatless March? It sounded good, and I was really ready to get off the sugar parade that had lingered since the holidays. Also the red meat: less is [...]
Read More »
Vegetarian Grapeleaves, MaureenAbood.com

Vegetarian Grape Leaves (gluten-free and vegan too…)

By Maureen Abood On June 7, 2013 · 20 Comments · In Gluten-Free, Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Vegetarian grape leaves are stuffed with a delicious mix of rice, onion, chickpeas, and peppers. Simple adjustments make this gluten-free, and vegan. See how to roll grapeleaves here. Learn how to identify the leaves for picking them fresh here. Hello, cousin. That’s just how we say it, the Lebanese. It’s our expression of closeness to [...]
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 »

Lebanese Potato Salad

By Maureen Abood On June 7, 2012 · 39 Comments · In Fall, Gluten-Free, Salads, Stories and Recipes, Summer, Vegan, Vegetables, Vegetarian
Lebanese potato salad is light and fresh with lemon and mint–the perfect, healthy summer salad which is dairy- and gluten-free. See how to cook the potatoes perfectly here and in my video. I was surprised when I returned from Lebanon recently to find the herbs in the back corner garden had come into their own. [...]
Read More »
Lebanese spinach pies on a blue floral plate, Maureen Abood

Lebanese Spinach Pies, or fatayar, or whatever

By Maureen Abood On March 22, 2012 · 202 Comments · In Breads, Maza, Appetizers and Dips, Stories and Recipes, Vegan, Vegetables, Vegetarian, Your Favorites
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

By Maureen Abood On March 21, 2012 · 16 Comments · In Breads, Techniques
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

By Maureen Abood On March 20, 2012 · 2 Comments · In Ingredients, Vegetables
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 »
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