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Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen
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"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." —Faith Durand, executive editor of The Kitchn
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 sh...
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