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Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen by Maureen Abood

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Notes about this book

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Notes about Recipes in this book

  • Za'atar roasted tomatoes

    • PinchOfSalt on July 15, 2016

      Spectacular. I made this outside of tomato season, using packaged "Campari" tomatoes from Costco. Not having any za'atar on hand, I substituted dried thyme. Not quick, due to a long roasting time, but very simple and utterly delicious.

  • Whipped hummus with minced lamb and sumac

  • Warm potato salad with lemon and mint

    • vinochic on July 12, 2015

      Simple and very good!

  • Crunchy fennel salad

    • PinchOfSalt on July 15, 2016

      I made this using Greek yogurt instead of labneh, and two small fennel bulbs from my veggie CSA instead of one regular-sized one. The lemon that I used was very juicy, so the water was not needed. In fact, while the salad was quite tasty, perhaps a little less lemon juice would have been better. The richness of the pine nuts and the sweetness of the tomatoes balanced the tartness of the dressing very nicely. The contrast between the crunch of the fennel and the soft tomatoes and gentle toothsomeness of the pine nuts was also pleasing. Do not be tempted to omit either the tomatoes or the pine nuts.

  • Stuffed koosa in tomato broth

    • swegener on June 14, 2015

      My local markets carry a small grey/green squash that is the perfect size/shape for this--they call it Mexican squash.

  • Eggplant with lamb, tomato, and pine nuts

    • PinchOfSalt on August 12, 2015

      Made this recipe substituting tomato puree for tomato sauce. Stuffed one huge eggplant instead of building a casserole. Wonderful flavor from only a few, simple ingredients. The use of cinnamon was a revelation. Reading the recipe, the mozzarella cheese seemed out of place but it did definitely add to the finished product. I baked this in a covered baker; there was no need for the added water.

    • Avocet on August 27, 2015

      Extremely good. Made this for three people using two eggplants and half a pound of leftover roasted leg of lamb (medium rare). Cut the lamb into small cubes and gave it a quick whirl in the food processor and added it to the cooked and cooled onions so it wouldn't overcook. Used my own tomato sauce (tomatoes, onion, garlic, bay leaf and white wine) instead of canned. Didn't need to add extra water as I didn't let the sauce become too concentrated.

  • Garlicky lentil soup with Swiss chard and lemon

    • PinchOfSalt on July 01, 2016

      Delicious! Beware though, this dish is not for people who want mild flavors or who do not like garlic. This dish comes together quickly once you have all the ingredients prepped. I would have given it five stars if the recipe had been more definite about the amount of noodles that might be added, should one decide to do that.

  • Cinnamon stick tea

    • wester on October 07, 2018

      Finally, I found a way to make pure cinnamon tea. It's quite easy too, once you know how to. Breaking the sticks is important, if you don't do it the tea stays weak. I use a meat mallet if the sticks are too hard to break by hand. Even better if you also add one clove per cup.

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Reviews about this book

  • Portland Press Herald

    Abood has turned her own kitchen-culture journey into a cookbook by the same name that has very quickly become our No. 1 tool in reclaiming family recipes past.

    Full review
  • Full review

Reviews about Recipes in this Book

  • Eggplant with lamb, tomato, and pine nuts

    • Portland Press Herald

      This was the dish her mother made to welcome her children home from college or other far-flung places, she writes. It’s one that I’ll be bringing to family dinners for years to come.

      Full review
  • ISBN 10 0762454865
  • ISBN 13 9780762454860
  • Linked ISBNs
  • Published Apr 28 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Running Press
  • Imprint Running Press,U.S.

Publishers Text

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

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