Lebanese Recipes, Cuisine, Culture and More/Maureen Abood

[sprinkleeninow]

'Rose Water & Orange Blossoms'

https://www.maureenabood.com

[Nikossitti]

1. This Cookbook

This is so much more than a cookbook. She prefaces most recipes with how it relates to the Lebanese culture and specifically, her family. I’ve bought this book for my daughters and myself. I am Lebanese, as you can see from my name—but anyone who enjoys Mid-East cuisine will find it a great basic cookbook.

[sprinkleeninow]

2. Been subscribing to her site for several years now.

I'm Slavic descent. Maternal and paternal grandparents from Carpathian Mountain region of (Czecho) Slovakia.

Have friends of many ethnicities. Fond of their culture and especially foods.

Mb I do have some Middle Eastern heritage somewhere in there! 🙂

Thanks for the 👍 regarding Maureen's book.

I've purchased some treats and condiments from her. All so delicious.

[Phoenix61]

3. Perfecting timing for coming across this.

I just went to a middle eastern grocery store and they had was all this really neat stuff. I love that style food but have never cooked it before. I’ll definitely get this cook book.

[Nikossitti]

5. Available on Amazon

Bought myself a used version (in perfect condition) and new ones for my daughters. Under $30.

[marble falls]

4. Interesting, I've been feeling the urge to make baklava (would be the first time) the last week.

Hail fellow! Well met!

I make hummus fairly regularly and tabouli through the summer.

[Nikossitti]

6. My recipe is delish

BAKLAWA

2 lbs. butter, clarified
2 lbs. filo dough

SYRUP
4 cups sugar
2 cups water
3 tbs. lemon juice (fresh lemons if available—DO NOT ADD UNTIL DIRECTED)
Combine sugar and water, stir well over low heat. Bring to low simmer for about 40 minutes or 230°. On candy thermometer. Once simmering, do not stir or scrape sides. Remove from heat, pour into another pan or heat-proof container. Add lemon, stir. Cool to room temperature.

NUT FILLING
1 ½ lbs. walnuts (ground)
¼ cup sugar
Combine well

ASSEMBLE
Coat (brush) cookie sheet with clarified butter. Layer filo dough 1-2 sheets at a time, buttering every 2-3 sheets. Repeat for entire first pound of dough. Spread nuts. Use second pound of dough, same as above over nuts. Make sure top layer is plenty buttery for easier cutting. Cut into diamonds.

Bake on center rack at 375° for 15 minutes. Reduce heat to 350° for 35-40 more minutes until golden brown.

Pour syrup IMMEDIATELY over hot baklawa, making sure to coat evenly including all cut edges.

[marble falls]

7. One minor change, pistachios for the top! ...

... now I have no choice: I'm going to make it and get back to you!