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Toasted Bulgur Pilaf with Zucchini, MaureenAbood.com

Toasted Bulgur Pilaf with Zucchini. Never too much.

By Maureen Abood On March 13, 2015 · 8 Comments · In Grains and Legumes, Vegan, Vegetables, Vegetarian
It’s true that I grew up in a big Lebanese family, fulfilling my daily role in the preparation (and let’s not forget: clean up) of many a large Lebanese recipe. With that, there came a time when the grass in any smaller family’s yard looked ever so green, much greener than at home where there [...]
Read More »
Basil Zucchini soup in a blue and white bowl

Basil Zucchini Soup

By Maureen Abood On May 31, 2014 · 24 Comments · In Soups, Stories and Recipes, Vegetables, Vegetarian
Basil zucchini soup is a favorite all year. Yes, we go off-seasonal on this one–so delicious and cheerful, a beautiful soup perfect for casual weeknight meals or elegant company dinners. I get the chance to get to know some of you through your comments and emails, and sometimes when I run into you in person. [...]
Read More »

Coosa and eggs, breakfast (or dinner) of champions

By Maureen Abood On August 1, 2012 · 9 Comments · In Gluten-Free, Stories and Recipes, Summer, Vegetables, Vegetarian
There seems to be this idea that just because you go to culinary school and write a food blog and think and talk incessantly about food that your table is graced with elaborate meals three times a day. I’d hate for you to see my breakfast program, which has been undergoing a reform lately. When [...]
Read More »

Stuffed Koosa. Are you a Koosa?

By Maureen Abood On July 27, 2011 · 45 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Grains and Legumes, Stories and Recipes, Summer, Vegetables, Winter
Stuffed Koosa is a traditional dish of light green summer squash stuffed with a meat and rice mixture, cooked in deeply savory tomato broth. Can’t find koosa? That’s just fine; use zucchini or yellow squash for delicious results. Many of us at some point or another have called a small child “pumpkin.” Sweet little thing [...]
Read More »

Technique: How to core coosa, or summer squash

By Maureen Abood On July 26, 2011 · 37 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes, Techniques, Vegetables
To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. My search for a high-quality corer with the right-sized handle and sharp metal corer landed on making my own–that is, with an artisan from northern Michigan, [...]
Read More »

Ingredient: Summer Squash, or Coosa

By Maureen Abood On July 25, 2011 · 18 Comments · In Ingredients, Stories and Recipes, Vegetables
A thrilling experience I had when I was living in Chicago was discovering Lebanese coosa at the Green City Market (I’m easily thrilled). This variety of summer squash was dubbed “Korean” squash by the wonderful Green Acres Farm, but it is one and the same as the small, pale green Lebanese squash I hadn’t seen [...]
Read More »
 
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Toasted Bulgur Pilaf with Zucchini, MaureenAbood.com

Toasted Bulgur Pilaf with Zucchini. Never too much.

By Maureen Abood On March 13, 2015 · 8 Comments · In Grains and Legumes, Vegan, Vegetables, Vegetarian
It’s true that I grew up in a big Lebanese family, fulfilling my daily role in the preparation (and let’s not forget: clean up) of many a large Lebanese recipe. With that, there came a time when the grass in any smaller family’s yard looked ever so green, much greener than at home where there [...]
Read More »
Basil Zucchini soup in a blue and white bowl

Basil Zucchini Soup

By Maureen Abood On May 31, 2014 · 24 Comments · In Soups, Stories and Recipes, Vegetables, Vegetarian
Basil zucchini soup is a favorite all year. Yes, we go off-seasonal on this one–so delicious and cheerful, a beautiful soup perfect for casual weeknight meals or elegant company dinners. I get the chance to get to know some of you through your comments and emails, and sometimes when I run into you in person. [...]
Read More »

Coosa and eggs, breakfast (or dinner) of champions

By Maureen Abood On August 1, 2012 · 9 Comments · In Gluten-Free, Stories and Recipes, Summer, Vegetables, Vegetarian
There seems to be this idea that just because you go to culinary school and write a food blog and think and talk incessantly about food that your table is graced with elaborate meals three times a day. I’d hate for you to see my breakfast program, which has been undergoing a reform lately. When [...]
Read More »

Stuffed Koosa. Are you a Koosa?

By Maureen Abood On July 27, 2011 · 45 Comments · In Chicken, Fish, Beef, Lamb, Gluten-Free, Grains and Legumes, Stories and Recipes, Summer, Vegetables, Winter
Stuffed Koosa is a traditional dish of light green summer squash stuffed with a meat and rice mixture, cooked in deeply savory tomato broth. Can’t find koosa? That’s just fine; use zucchini or yellow squash for delicious results. Many of us at some point or another have called a small child “pumpkin.” Sweet little thing [...]
Read More »

Technique: How to core coosa, or summer squash

By Maureen Abood On July 26, 2011 · 37 Comments · In Chicken, Fish, Beef, Lamb, Stories and Recipes, Techniques, Vegetables
To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. My search for a high-quality corer with the right-sized handle and sharp metal corer landed on making my own–that is, with an artisan from northern Michigan, [...]
Read More »

Ingredient: Summer Squash, or Coosa

By Maureen Abood On July 25, 2011 · 18 Comments · In Ingredients, Stories and Recipes, Vegetables
A thrilling experience I had when I was living in Chicago was discovering Lebanese coosa at the Green City Market (I’m easily thrilled). This variety of summer squash was dubbed “Korean” squash by the wonderful Green Acres Farm, but it is one and the same as the small, pale green Lebanese squash I hadn’t seen [...]
Read More »
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