Rose Water and Orange Blossoms. Fresh & Classic Recipes from my Lebanese Kitchen

257 Pages·2015·29.07 MB·English

by  Maureen Abood

A TERRIFIC AND IMPORTANT BOOK! —ANTHONY BOURDAIN
COOKING / Middle Eastern
Maureen’s love letter to Lebanese food and the story of her family is so rich and delicious it was hard
to stop reading and start cooking. But the recipes and photos compel me to do just that: thick yogurt
in olive oil, lamb with spices and herbs, warm dates, pomegranate and rose sorbet. This book is a feast
from Maureen and her family table, and I can’t wait to bring her food to mine.
—Faith Durand, Executive Editor of The Kitchn (thekitchn.com)

What a charmer of a book. Maureen Abood brings us Lebanon on a plate, the Lebanon of her family and
her imagination. Her recipes keep bringing to mind descriptors like, “deliciously sexy” and “got to do
this.” And the vegetable recipes alone are worth the price of admission. This is one for “The Keeper Shelf.”
—Lynne Rossetto Kasper, Host of The Splendid Table® from American Public Media
A warm and welcoming guide to the fragrant world of Lebanese cooking. Abood writes with an American
heart and a Middle Eastern soul, and she takes us on a delectable journey infused with luscious recipes,
stunning images, and sweet memories.
—Louisa Shafia, author of The New Persian Kitchen
Not nearly well known enough in this country, the rich and fragrant Lebanese cuisine finally gets
this worthy representation both in the range of dishes presented and the gorgeous, mouth-watering
illustrations of them.
—Mimi Sheraton, longtime food critic of The New York Times and author of 1,000 Foods to Eat Before You Die
Maureen’s unique perspective on Lebanese cooking is richly represented in Rose Water & Orange
Blossoms. It is approachable, inspiring, and simply delicious.
—Michael Solomonov, executive chef and co-owner, Zahav restaurant
Maureen is a special kind of cookbook author—insightful, mindful of tradition, always appreciative.
She uses charm, warmth, and evocative storytelling to invite us into the seductive realm of her Lebanese
table—rose water, orange blossom, pomegranate, sumac, dates, and all.
—Heidi Swanson, author of Super Natural Every Day
ABOOD
ISBN 978-0-7624-5486-0
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$37.50 in Canada
RUNNING
£20.00 in U.K. Printed in China PRESS
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F R E S H A N D C L A S S I C R E C I P E S
F R O M M Y L E B A N E S E K I TC H E N
M A U R E E N A B O O D
B Y
P H O T O G R A P H Y B Y J A S O N V A R N E Y
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Copyright © 2015 by Maureen Abood
Photography © 2015 by Jason Varney
“Rose Water & Orange Blossoms” is a
registered trademark of Maureen Abood
“On Eating and Drinking” from The Prophet by Kahlil Gibrain, copyright © by Kahlil Gibrain
and renewed 1951 by Administrators C.T.A. of Kahlil Gibrain Estate and Mary G. Gibrain.
Used by permission of Alfred A. Knopf, an imprint of the Knopf Doubleday Publishing
Group, a division of Random House LLC. All rights reserved.
Published by Running Press,
A Member of the Perseus Books Group
All rights reserved under the Pan-American and
International Copyright Conventions
Printed in China
This book may not be reproduced in whole or in part, in any form or by any means, electronic or
mechanical, including photocopying, recording, or by any information storage and retrieval system
now known or hereafter invented, without written permission from the publisher.
Books published by Running Press are available at special discounts for bulk purchases in the United
States by corporations, institutions, and other organizations. For more information, please contact
the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200,
Philadelphia, PA 19103, or call [phone], ext. 5000, or e-mail [email protected].
ISBN 978-0-7624-5486-0
Library of Congress Control Number: 2014952836
E-book ISBN 978-0-7624-5604-8
9 8 7 6 5 4 3 2 1
Digit on the right indicates the number of this printing
Designed by Joshua McDonnell
Edited by Kristen Green Wiewora
Hand-lettering and Illustrations by Katie Hatz
Food Styling by Chris Lanier
Prop Styling by Paige Hicks
Typography: Avenir, Constantia, and Gonte
Page 14 photo courtesy of Maureen Abood. Page 19 photo © Stephanie N. Baker.
Running Press Book Publishers
2300 Chestnut Street
Philadelphia, PA 19103-4371
Visit us on the web!
www.offthemenublog.com
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For my parents, Maryalice and Camille
Abood, and in memory of all of my
grandparents. You’ve taught me the most
important ingredient in the Lebanese
kitchen: love.
And for my husband, Dan Shaheen. I’m so
blessed to share a Lebanese kitchen and
home with you.
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Introduction
10
Flavor Makers Pastry and Sweets
22 148
Maza and Salads Breads and Savory Pies
44 184
Main Dishes Pickles and Preserves
86 204
Grains and Legumes Drinks
134 222
Fresh and Classic Lebanese Menus
238
Sources
242
Acknowledgments
244
Index
246
Maza & Salads
9
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