Tomato kibbeh is a super flavorful blend of bulgur wheat, sweet onion, herbs, and of course, ripe tomatoes. For distinct Arabic flavor, try using Lebanese 7 Spice instead of the cinnamon, pepper, and cayenne. Drizzle with excellent extra virgin olive oil after giving the kibbeh time to rest. Serve with all of the trimmings: labneh, lift, thin pita bread, olives, and a crisp romaine salad.
No matter how alive we want to feel, there aren’t so many of us who are going to do the sterilization and hotwater baths needed to safely give pickles shelf life. But you can still pickle and they will last in your refrigerator for weeks, sometimes months. There are many different ratios and flavorings used for quick pickles. I like this one because it has some sweetness to it; if you prefer, just leave out the sugar. Try all kinds of vegetables; combine them in one jar or separate them. Slip a slice of beet into a jar of cauliflower to make it a lovely, traditionally Lebanese shade of pink. Use fresh herbs like dill and thyme, and whole spices. Powdered spices cloud the brine, but if you want your cucumbers to taste traditional, use some powdered turmeric in the mix. Cousin Jim says you ca nsave the brine when the pickles are gone and use it for the next batch.
Take your time shaping the little balls for these adorable, delicious cookies. Taking your rings off will help keep the balls smooth. Graybeh is meant to be snow white, yet baked, so stay on top of your oven and lift a cookie up to see how the bottom is doing as you get toward the end of the baking time. Let the cookies cool completely before touching them, as the sides will firm up as they cool. The graybeh should be small; they'll expand some during baking, so the balls will be a little smaller than seems right. But they are.
Sitto's Date Ma'moul
This Lebanese Shish Barak recipe is a favorite! My step-by-step instructions make it easy. Be sure to read my post for lots of tips for success!
This version of ka’ik is like biscotti, hard and crunchy. They’re delicious with a cup of Arabic or any coffee, for dipping. Note to plan ahead when baking these, as the shaped dough requires a long (4 hour!) rest time before baking.
Ka’ik (KAH-ick) are known as Easter cookies and are traditionally made during the Easter season. There are many versions of ka’ik, some biscuit-like (see these) and others soft and donut-like (see this recipe), and still others bread-like. This recipe is the latter, which is fragrant with spices and subtly sweet. The ka’ik freezes well, or keep at room temperature covered tightly and eat within a couple of days. But there is nothing like ka'ik fresh from the oven. I'm proud to share beautiful ka'ik molds for sale at Maureen Abood Market here.
The best homemade hummus recipe you can make or eat is here! Follow my simple recipe for how to make smooth, excellent homemade hummus using just a few ingredients and tips to get there.
I use avocadoes so frequently that I buy them rock hard and keep them in the refrigerator for a slow ripening process to avoid over-ripening, and then I always have a couple of ripe avocados ready to go. Avocado tahini makes a great dip for pita chips, crudité, tortilla chips, and a delicious spread for pita rolled sandwiches, burgers, kofta, chicken sandwiches . . . you get the idea. To make ahead, store in an airtight container in the refrigerator, brushing the top of the avocado tahini mixture with lemon or oil to prevent browning. Wait until serving to plate the avocado and top with olive oil and sesame seeds.
Donuts POST
These are simple refrigerator pickles that gain zest, character and crunch over time. Aunt Hilda loved hers spicy with plenty of garlic. Select turnips that are heavy and hard, the smaller the better. Lift should last a month or so refrigerated. The pickles are delicious on their own or alongside a sandwich, a hummus or babaganouj plate with bread, or shawarma—or served with olives and cocktails.
This recipe has been updated to include a slight increase in the amount of milk. The long rise, both for the first and second proofs, is essential.
An enriched, soft bread swirled with a filling of za'atar and olive oil makes excellent toast, a beautiful presentation at any table, and a lovely gift. The recipe makes two loaves, so you'll have one to share. Be sure to wrap well and freeze the bread if not eating within a day.
What is bulgur? Bulgur is a staple of Lebanese and Middle Eastern cuisine, used in dishes like tabbouleh. It is one of the healthiest grains.
A special filling of seeds and sugar, along with layering the filling twice, make this a wonderful Lebanese baklawa. Perfect for those with nut allergies or anyone avoiding nuts, but also just delicious to try for fun! Do everything as you would for my walnut baklawa diamonds, except for the extra layering (and the nuts...). Read through the entire recipe before you start, and get more tips for making excellent baklawa here.
Lebanese Anise Breads, Maureen Abood
Dark Chocolate Cake with Raspberry Rose Cream | Maureen Abood on Rose Water & Orange Blossoms
Each day asks this of us: that we live it. That we breathe while there is air to float upon.…
Think of this filling like a pilaf that can be varied in all kinds of ways. Try bulghur instead of rice, or add other herbs like cilantro or mint. Toasted pine nuts are wonderful too. Chopped tomatoes and tomato paste can be added to the cooking water as well. The recipe is for a batch based on the number of leaves typically in a jar. You can of course make fewer or more! Watch how to roll grapeleaves in my video here.
The success of this bread is made that much greater if a baking stone is used in the base of the oven. Alternately, an overturned heavy sheet pan will work. A pizza peel is also particularly helpful for placing the flatbread dough in the oven and removing the bread when it’s finished. A flat sheet pan or an overturned rimmed sheet pan will work as well. The dough can be made, of course, by hand, but I found the dough dramatically more beautiful, softer and stickier (which like pizza dough, is better for flatbread) made in the food processor fitted with the metal blade. This recipe is based on Barbara Abdeni Massaad’s Man’oushe. Makes 4 loaves.
