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

by Maureen Abood

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 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Middle East, Food and Drink, Lebanon

258 pages, Kindle Edition

First published April 28, 2015

Reviews

[Dee · Rating 4 out of 5]

Stories of growing up as a Lebanese immigrant in Michigan, and scouring a parking lot to pick grape vine leaves to stick them into a shoe box in the freezer. A trip to Beirut where, unexpectedly, the most memorable meal is fresh bread picked up in a plastic bag while running errands. Anecdotes about how the author discovers the key to making creamy humus, and descriptions of dry mint, homemade yogurt and other staples found in Lebanese kitchens. This book is part memoir, part photo album and part scrapbook, and more than a cookbook.

Each recipe includes a brief intro that gives background or an anecdote about the dish, putting it into perspective and giving the book an informal feel as if you were sitting with a friend chatting about recipes. Sidebars explain some of the ingredients, like zatar (a mix of herbs with mostly thyme,) or pomegranate molasses (juice reduced to syrup,) and there are guides to techniques like seeding a pomegranate all in a conversational, beginner-friendly tone that takes away any intimidation. For the more ambitious, there are also recipes that go on for several pages like sticky date cake with warm orange blossom-caramel sauce.

Mint and yogurt are used in abundance, sometimes in surprising combinations. Eggplant with yogurt garnished with pomegranate seeds? Potato salad with chopped mint? Exciting, if cooking for you is about new experiences. I made the zatar roasted tomatoes for a start, and found the recipe easy to follow and the flavor combination savoury and unique.

The book starts with dips and side dishes like yogurt, tahini or pita chips. There are also salads, main dishes (including loads of lamb, but also some vegetarian options,) grains and legumes, pastries and sweets (I can't wait to try the rose water meringues with roasted rhubarb.) Lastly there are breads, preserves and drinks. Colorful and lively photos are of the informal sort, where the ingredients are left sprinkled on the table as if someone caught the cook in mid-action, making every arrangement look cozy and inviting.

Why not 5 stars? I'd have loved to see more photos - one of each dish if possible. Seeing the finished product helps me to visualize it and inspires me to cook. I also felt the book could have benefited from photos of Lebanon and its people, especially as there was so much talk about the country and the author's family in the text. Still, this is a beautiful effort that does justice to a beautiful cuisine and takes it further with the author's fresh takes on traditional dishes.

[Elyse Walters · Rating 5 out of 5]

YUM! YUM! YUMMY DELICIOUS!

Maureen Abood begins her book with 'storytelling' about herself and her family. She's been a food blogger, went to Culinary school --moved from Chicago to S.F. Took a journey to Lebanon....

It feels warm & cozy reading about Maureen --(she begins to feel like a friend --or at least a person I sure would love to be friends with).
Maureen grew up in a large Lebanese family --and as wonderful as it was --she shared about the lack of 'solo' time for herself. (which we all need for personal growth) --

It was when she was taking a 'candy' (chocolate) class, a gift her sister gave her -when she became clear that she wanted to be a Chef and continue on with culinary school--
The more she was learning to fly 'solo' as a Chef --the more she was learning to fly 'solo' in all aspects of her life. I was reminded that when we pour our hearts into something we love and are dedicated to --we can't help but grow ..."fly, and spread our wings"!

This lovely cookbook by Maureen is mouth-watering-delicious and beautiful! Her recipes emphasize spices, fruits, vegetables, lean meats, grains, and lots of herbs. Influenced by the season--cooking comes with the freshest 'pickings' of the farmer's market.

Robust Lebanese traditional dishes are part of the collection of recipes --as well as a more unfamiliar dishes. She uses lushness of ingredients --spearmint, floral waters, sumac, cinnamon, pomegranates, and pistachios, succulent lamb, bulgar wheat, lentils...Kalamata olives, tomatoes, chives, eggplant....

Garlicky leeks with cilantro in olive oil with fried cauliflower with Tahini sauce is a little 'different'...(as leeks is not a traditional Lebanese food used) ---
Her Tomato and sweet onion salad to go with her pistachio crusted whitefish with parsley with lemon butter --- had me planning a dinner for Paul and I.

Easy instructions for using parchment paper!

Easy recipes to follow!

A++++++ Cookbook!

Thank you, netgalley. Thank You, Maureen. (I wish you tons of happiness and success). You're invited to my house for dinner, anytime!

[Jillyn · Rating 4 out of 5]

I'm always looking to add new cultures to my culinary repertoire. I don't know much about Lebanese cooking, so I was excited when I found Rose Water and Orange Blossoms. I think this is a great book for a bit more experienced home cook who is interested in adding some more flavor to their meals.

This book is sorted by course, which makes it easy to pick what you want to make. There's even chapters on things such as preserving and drinks. I love tea, so this made me happy. There's a really nice guide at the beginning that introduces the "new" ingredients and includes sources for where you can get a hold of them. I really liked this addition, because I've been irritated with cookbooks in the past when they just expect you to have a million new ingredients.

The cookbook is written in a more conversational style, which makes it seem that the author is talking you through each recipe, which is nice. The recipes' steps are in longer paragraphs, which makes it appear a bit more complex. There's lots of family stories within the book, and it is clear that this book is filled with love and passion for her cooking, heritage, and family. Nice tips are sprinkled throughout the book, like how to work with grape leaves and how to seed a pomegranate (something I definitely need instructions for- I'm awful at it). If a dish's name isn't in English, then it is translated directly underneath so you know exactly what you're preparing, and I like that. I wish there were more photographs included, but the ones that are included are lovely and vibrant.

The author had an upbringing in Michigan, and I practically lived there growing up, because we used to spend weeks and weekends up there all year long. I loved that I could see the Michigan influence in this Lebanese-American style cookbook. Whenever I saw a recipe showcasing ingredients such as whitefish or cherries, I got really happy. I love this appreciation and reflection.

In my personal opinion, the dessert chapter is the best part of the book, and is likely the recipes that I'll make the most in my own kitchen. There are helpful menus provided in this book to help you plan for special meals or events, which is a pretty cool touch.

There are a lot dishes in this book that I can't wait to try, but the ones I want to try the most include Stone Fruit with Flower Waters and Shaved Coconut, Roasted Leg of Lamb with Black Cherry Pomegranate Salsa, Pistachio Crusted Whitefish with Parsley Lemon Butter, and Sticky Date Cake with Warm Orange Blossom Caramel Sauce.

Overall, this book is a really approachable way to learn about Lebanese cooking. I wouldn't necessarily recommend it for beginners, but I don't think it's overly complex. I'd also recommend it to those who love Michigan-centric ingredients, like myself.

I was provided a copy in exchange for my honest review. This review can also be found on my new blog, Bitches n Prose.

[Lynne · Rating 5 out of 5]

Beautiful stories, delicious recipes! I consumed this book in one day and look forward to making many of the recipes! Fig and anise jam with walnuts, homemade pita, spinach and potato kibbe, chicken rice pilaf with butter toasted almonds, and rose water meringues with oven roasted rhubarb are just some of the recipes I plan to make. There are many vegetarian recipes and delicious meat recipes, too. To accompany the recipes, are delightful stories about the authors family and friends. This cookbook is a true gem.

[Yaaresse · Rating 4 out of 5]

I've been wanting this cookbook since it was published, but could never get my hands on a print copy so I could decide if I wanted print or Kindle. Finally pulled the trigger on buying the Kindle version.

I'm predisposed to like this book for two reasons:
1. Years ago, someone referred me to Ms. Abood to answer a question about the spice mahleb/mahlepi and its use in baking. She not only took the time to answer my email, but she graciously sent me a recipe for vasilopita that has become a New Year tradition with us.
2. I'm a fan of her website, which I discovered due to #1.

This is one of the few cookbooks generated from a blog that is not "bloggy." It doesn't pretend to be authentic or represent the final word on anything, but is inspired by the author's Lebanese heritage, American childhood, and culinary training. The recipes are not overly fussy or complicated. They are well formatted and easy to follow. Hyperlinks in the Kindle edition are plentiful and work well.

But mostly? I just want to make everything in it.

[Valerie Sherman · Rating 5 out of 5]

Delightful, easy recipes that are mostly plant-based! Bonus! So far I have made za'atar roasted tomatoes, whipped hummus & minced lamb & sumac (sub fake crumbles for the lamb), fried cauliflower with tahini sauce, and warm dates with almonds and lime zest.

[Brandy · Rating 4 out of 5]

I will buy this book. I have been given an advance reader copy of this book through NetGalley in exchange for a review. This book is both beautiful and mouthwatering. The recipes are so delicious looking and sounding that I simply must have it. If you enjoy flavorful Mediterranean and Middle Eastern style foods this will be right up your alley. Wonderful dishes for everything from condiments through main course, pickles/relishes to dessert. I can't wait to try some of these out. the book is ordered like many cookbooks by course (i.e. appetizers, main, dessert, etc.). Each section features some interesting facts about Lebanese ingredients or culture. There are also heartwarming tales from the authors life sprinkled throughout to entertain. Ms.Abood also has a blog of the same name featuring many tasty treats to try. I look forward to ordering this book and adding some new flavors to our home.

[Rhiannon Johnson · Rating 5 out of 5]

Read my review here: http://ivoryowlreviews.blogspot.com/2...

Disclaimer: I was given a copy of this book in exchange for an honest review. I received no additional compensation. 

My Review:
Rose Water and Orange Blossoms teaches readers about another culture through mouthwatering photos, stories, and recipes. Ordered by courses (i.e. appetizers, main, dessert, etc.,) each section features family stories of the author's life and Abood is sure to share facts about Lebanese culture and where to find some of the ingredients that may not be in your pantry. I will definitely be reaching into this cookbook the next time I am looking for something new to try. It must be noted that the pictures alone are worth checking this book out. I have this in electronic form but will be purchasing a physical copy, not just for what's inside but that cover! This would be a beautiful and delicious addition to anyone's cookbook collection.

[Lili · Rating 5 out of 5]

Love, Love, Loved this cookbook! Ok, that was the easy part, so, this book is about a cuisine that there is sadly not enough focus on (in my opinion) because Lebanese cooking is delicious, it tastes so clean and complex.

And, out of character for me, I really enjoyed the introduction from the author about her life and family, it gave a great sense of connection and feeling like I was 'in the kitchen' while reading the recipes.

I plan on trying a lot of them out in the near future. The kindle version had some photos and art (the print version might have more, not sure) and I could use more, but the recipes were so clear that I did not have a hard time visualizing the food.

All in all, yum! Now I have a use for my various flower waters other than bathing!

From Netgalley for a review

[Melissa · Rating 4 out of 5]

This is a really beautiful cookbook. The pictures alone make me want to run out and buy all of the ingredients to make this stuff.

I have a shelf of cookbooks of various ethnic cuisines, but I usually get so overwhelmed by the bizarre ingredients and the amount of prep time needed that in the end I order take out instead. This cookbook does a nice job in breaking down steps and explaining the little things (things that us non-Lebanese don't instinctively know) that I'll definitely make use of several of these recipes.

I also like how the author interspersed stories about her family throughout. It was a nice touch.

[Brenda · Rating 4 out of 5]

I tried a couple of the recipes and they were very good. Made me want to make my own yogurt and I don't even like yogurt:)

[Mary Hess · Rating 5 out of 5]

Not every cookbook is also a pleasure to read, but Rose Water and Orange Blossoms is not only a rich resource for cooks interested in exploring the Mediterranean DIet and Middle Eastern cuisine, but also a rewarding and engrossing read. Maureen Abood’s subtitle, Fresh & Classic Recipes From My Lebanese Kitchen tells the story: a personal account of how to create Lebanese dishes beyond the beloved, ubiquitous falafel and baklava. This is a beautiful book; the graphic design and photography is subtle: muted colors and clear layout, with attention to Lebanese menus “fresh and classic.”. Everyone who is fortunate enough to be included in a Lebanese family feast will know the delicious and extensive variety of delicacies possible. About hospitality, and reminiscing about her extended family in Michigan, Abood emphasizes the importance of “the ability, the cultivated skill, the fundamental generosity to put anyone who crosses your threshold in a state of complete ease, with the feeling that they really don’t want to leave anytime soon.”
Here are recipes, traditional and new versions of classics, that are not easily found elsewhere. The chapter on preservation alone is worth a purchase. I once worked in a Lebanese restaurant and begged for recipes so I could duplicate the food I loved. They just weren’t available, but here is a treasure trove of the foods, once tasted, you too will crave. Thoughtfully composed and well tested, the recipes work. Abood has has a successful blog by the same name, and a thriving import business. I received an advance digital copy from NetGalley and later purchased the cookbook. Highly recommended.

[Liquidlasagna · Rating 3 out of 5]

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. Her family stories paint Lebanese life on both sides of the ocean. And the vegetable recipes alone are worth the price of admission. This is one for The Keeper Shelf.
Lynne Rossetto Kasper

Not nearly well known enough in this country, the rich and fragrant Lebanese cuisine finally gets this worth representation both in the range of dishes presented and the gorgeous, mouth-weatering illustrations of them.
Mimi Sheraton

Maureenis a special kind of cookbook author - insightful, mindful of tradition, always appreciative. She uses charm, warmth, and evocative storytelling to invite us into the seductiverealm of her Lebanese table - rose water, orange blossoms, poregranate, sumac, dates, and all.
Heidi Swanson

[Deborah Cleaves · Rating 4 out of 5]

A wonderful collection of straightforward simple recipes for Lebanese foods that you might not be familiar with. Her stories of home, family, and food will have you wanting to visit and eat at her table. This book invites you there any time you choose to try yet another recipe. While my one small issue with this book is that it doesn’t have photos of each and every dish, it does have a number of vivid photos that may spark your desire to prepare many dishes. Moreover, there is a link to videos showing you how to prepare some dishes which use techniques you may not be familiar with. In addition, at the end is a valuable series of links to purveyors of foodstuffs and ingredients you may not have in your local market but can have delivered. Recommend for novice cooks of Lebanese cuisine.

[Kell23 · Rating 5 out of 5]

Love this cookbook and the author’s blog. I have already made her hummus a few times. I have made hummus many times before, but a few of her tips made it much better than before. Just made the tomato mint salad today along with a mint yogurt sauce. Love all of the tips and stories throughout the book.

[Althea · Rating 5 out of 5]

I have made several dishes from this book, all of them were “hits” with the international groups I cook for at my church. I keep coming back to trying new recipes, Abood’s directions are clear and easy to use. I especially love her stories of her family, because I live in and know the areas in Michigan.

[Kelly Martin · Rating 4 out of 5]

I have read a lot of cookbooks and this was one of the best. The stories she writes about the recipes are fun and full of cultural information about a people that I haven't heard a lot about. The recipes are original yet simple. A great cookbook.

[Green Cupcake · Rating 5 out of 5]

It's rare that I read through a cookbook and want to make every recipe. This is one of those times. I can't wait to start cooking.

[Samantha · Rating 5 out of 5]

Excellent recipes that make delicious food - made easy for home cooks.

[Jeannie Zelos · Rating 5 out of 5]

 
 
 

 
 
 
 

 
Rose Water and Orange Blossoms, Fresh & Classic Recipes from my Lebanese Kitchen, Maureen Abood
Review from Jeannie Zelos book reviews
Genre: non fiction, cookery.
I’ve an addiction to cookery books and recipes, so many wonderful different things to create. I love books too like this which feature a snippet of life in another culture, which give an insight into a different daily life. Right now when I’m writing this it’s January in the UK, a cold, frosty day but reading this book transports me into a place where the sun is shining and I can smell spices and blossoms.
This book had me at pomegranates, cinnamon and lamb. Three things I adore. Pomegranates are magical, I used to watch nan opening them, picking out gorgeous, rich coloured and perfectly shapes seeds, like little crystals....even now I feel a frisson of that magic when I peel one ( and there’s a great tip on how to do that easily here).
My daughter has been a vegetarian for most of her life now – she was nine when she decided no killing for her food, so we’ve grown up looking out for recipes she can enjoy and there are some fabulous ones here, different takes on the usual hummus, dhal and falafel that sound fresh and fun. Recipes to be enjoyed by non meat eaters and meat eaters alike. There’s so much to enjoy about this book and for many of the recipes the ingredients are ones that most people will have in their cupboards though some will need to be found through specialist outlets such as the pomegranate syrup.
 
I’ve got this book on kindle for review, and the pictures in the kindle fire are inspirational, but like all non fiction books I think its better in conventional print format. Its not easy to flick through kindle to find recipes, and it doesn’t help when they contain something which is given “on page 29” for example, when the kindle pages aren’t numbered but just go in locations. Maybe that will be changed in the final version though.
Its a wonderful read, for the story of the authors life as much as for the recipes, the little snippets she reveals of her own upbringing – I love reading things like that, it makes everything so much more real. .
Stars: Five, if you love rich, lush, easy recipes and tales of other people’s lifestyles this is the book for you.
ARC supplied by Netgalley and publishers.

[Connie Anderson · Rating 5 out of 5]

I want to thank Maureen Abood for such a delightful and exciting book! I love how she told her story about cooking her family's Lebanese dishes. I have had Lebanese food before (so many times before) and I have helped cook some of the dishes that I could. I would like to add that she attended culinary school in San Francisco, before returning home to Michigan. She is a professional writer and food blogger.

I looked for sumac FOREVER. Ms. Abood has in the back of her book places that you can buy the special ingredients. She even has fruits, spices (including sumac), and tools to make the foods on her website. She also provides other merchants that you may contact. The best part is that she provides you with the professional bakery(s) where you can buy thin, golden Lebanese pita bread.

I love when she wrote about her relatives. And how her extended family helped her to first teach her how to cook Lebanese food. She also has everlasting memories that she will always cherish. Lebanese food is the freshest, best tasting food that you could ever eat; especially when you have family or friends to enjoy it with. May I mention the incredible photography by Jason Varney? The food is to die for, but he makes it look absolutely heavenly. Ms. Abood, I love your book!

NetGalley allowed me to read this book and to give my honest review.

[Lizzie · Rating 5 out of 5]

Finally, the cookbook for which I have been waiting. Every recipe in here is something you would find on the table if your friend's mom was cooking up a storm. The full range is here- mezze, rice, lamb, chicken, eggplant, dessert, coffee, and tea. Nothing, however, is overworked or fancied up unnecessarily. This is worth its weight in gold- even my much loved copy of Tamimi/Ottolenghi's Jerusalem speaks more of restaurant kitchens than mama's table.

While I wish the food was focused just a handful of miles south (I love some ma'aloube), I would still take Lebanese over 99.9 percent of the rest of the food in the world. Add in Abood's Michigan roots and a recipe for pistachio-crusted whitefish, and I am sold. Her family's stories, while a bit sentimental and overwritten, are also lovely and sincere. This is the only cookbook that made me cry.

I have made the lemon potato salad and the freekeh with tomato and chickpeas. Both were delicious with a minimum of fuss and ingredients. While I don't see myself making my own labneh, cutting out fattayer, or rolling grape leaves any time soon, this is the first time I've ever even considered going there, so props to Abood. Next up, I hope, is mujadara and hushweh.

[Janka H. · Rating 4 out of 5]

This book is all heart! The authoress obviously loves the Lebanese cuisine and she is sharing that love with irresistible charm and warmth.
The personal notes and stories are interwoven amongst recipes and they motivate you to try this cuisine, as if with the testing you might be able to experience the warmth of the family hearth - and this is what the shared food is about, right?

I like that the recipes don't contain any fancy ingredients (besides the typically Lebanese ones, but that is a given and they are quite available) or cooking techniques. The recipes are written quite step-by-step with a lot of explanation and tips, so even the beginner might not be challenged that much.
I would love to have more pictures and photos - I am the visual type so I love to know how the food looks like. And some recipes might need the pictures of the cooking steps (but not necessarily, as the explanations are quite detailed).

As for the favourite recipes of mine - well, most of them. I just need to try tabbouleh and all of the salads, the soups, the savory pies, the pastry...consider me definitely intrigued to try to find the nearest Lebanese restaurant in my city and then interested enough to try the meals at home!

[Mandi · Rating 5 out of 5]

Brilliant and enjoyable.

[Kathleen Flinn · Rating 5 out of 5]

Sometimes cookbooks are gorgeous but not necessarily accessible. Maureen has the critical traits that makes someone a great food writer: she's savvy at anticipating questions, clearly does her research and offers up solid, impeccably tested recipes. When I first flipped through this gorgeous book, all I could think was that I wanted to immediately make everything in it. My next thought was that I didn't really know as much about Lebanese cuisine as I thought. Maureen's thoughtful, well crafted prose proved intriguing and educational. Highly recommended.

[Sara Thompson · Rating 5 out of 5]

If you like (love) Mediterranean and/or Middle Eastern foods, this is the book for you. A simple source of instruction to create flavorful foods. While the author calls this Lebanese cooking, I see influences from all over that region. The recipes often have "strange" ingredients but they are ones I often see in local international markets and have no idea how to use them. I love the variety of foods and how accessible they are to even those like me who live in rural areas.

[Polly Krize · Rating 5 out of 5]

So many delicious recipes it makes your mouth water! I wanted to race out to the store and purchase eggplant to make the Eggplant with Lamb, Tomato and Pine Nuts as I was reading. Also Ms. Abood's stories about her family and life in the United States make this irresistible. I recommend this to any adventurous cook out there.

[Jennifer · Rating 5 out of 5]

Gorgeous cookbook. I'm really fascinated with middle eastern, and particularly Lebanese cooking. I made a few recipes, the baba ganoush was the best - I don't know why I'd never thought to try to remove the seeds from my eggplant before. I made a bulgur and zuchini dish that was so simple yet so delicious. Perfect cookbook as summer veggies become plentiful and delicious.

[Cassandra · Rating 4 out of 5]

A beautiful cookbook! I've never tried Lebanese cuisine but reading this book has me looking up local Lebanese restaurants. The pictures are gorgeous and the author writes so lovingly about her family. Highly recommend!

[Kate · Rating 5 out of 5]

such a great look at Lebanese kitchens and culture. I am a Laban addict and I loved how so many recipes included it. The photos are beautiful and the cultural highlights are great. Perfect gift to give to anyone