Apricot Nectarine Cobbler

Apricot Nectarine Cobbler with yogurt biscuits

My favorite Apricot Nectarine Cobbler is made with light, fluffy biscuits made moist and tender with laban (yogurt). The apricots and nectarines pair perfectly and require no peeling, a much faster preparation. Try my blueberry cobbler recipe too, with a shortbread-like crust (and a story I hold dear). I’m thinking to change the name of…

Read More

Frosted Chocolate Cupcakes (made with laban!)

Frosted Chocolate Cupcakes, MaureenAbood.com

Frosted chocolate cupcakes made with yogurt are a knockout–moist, tender, with fabulous, complex flavor. Maybe it’s because Lent is around the corner, and the very thought of fasting makes one, well, VERY HUNGRY. Maybe it’s because out of all of the incredibly good birthday cakes we’ve eaten during our winter birthday cake season over here,…

Read More

Irish Mashed Potatoes. In the Lebanese Way.

Mashed Potatoes with Olive Oil, Maureen Abood.com

Healthy mashed potatoes! Use garlic, lemon, and olive oil to ramp up the flavor of these potatoes. A great change from the usual high-fat mashers. I consider myself an honorary Irishman for a bunch of reasons. First, my name (Maureen). Second, my sister’s name (Peggy). Dan likes to call me Irish, but he doesn’t know…

Read More

Chicken Shawarma Recipe

Chicken Shawarms, MaureenAbood.com

  No matter how much you prepare, you can’t anticipate everything. This is true in most facets of life, and it’s been true on the promotional tour for the Rose Water & Orange Blossoms cookbook. On my part there’s preparation for what to say, what stories to tell, and what to cook if it’s a…

Read More

Michigan’s Smoked Whitefish Dip Recipe

Everyone has their own. It’s like Lebanese seven-spice mix: which seven depends on who is doing the mixing, but the mix is happening, everywhere you go there. And for the record, it’s not always seven. I grew up on three (salt+pepper+cinnamon). Here in Michigan, where whitefish dinners reign supreme (and lunches too–I ate the finest…

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

Kishk Soup with Garlic

Kishk Soup with green herbs

There were so many striking things about the day I ate kishk for the first time. As I mentioned, kishk is not something I’d ever heard of, let alone eaten, until recently. I tasted a steaming bowlful after a winter morning’s baking lesson in Lebanese flatbread last year; my teacher, Naemi, walked us up the…

Read More

Ingredient: Kishk Powder

I can just imagine how kishk came to be, in the chill mountains of Lebanon where there was a need to store up nutrient-rich, delicious foodstuffs for the winter months (this is the Lebanese food preservation tradition known as mouneh). Like the ultra good-for-you lentil and rice combo in mujadara, powdered kishk is made from powerhouses…

Read More