A chat with the ma'amoul mama
Maureen Abood of "Lebanese Baking" talks about her signature cookie
One cookie, five fillings
Maureen Abood was a kid who liked to get her hands deep into some slime. Well, it was a yeasted bread dough, but to her kid self, the squidgy, just-mixed batter had a magical ooze. She was hooked on baking.
But it took a while for her to drop what she was doing—teaching college English—and redirect her life to cooking, which perhaps some of us can relate to. She saw the food media landscape opening up, but something was missing: a voice for Lebanese cooking. Maureen, who grew up in a big Lebanese family in Michigan, became that award-winning voice.
Lebanese Baking, which just came out, is her second cookbook (you need the first if you love hummus). It’s beautifully researched and tested, and does something not enough baking books these days are doing: step-by-step photos! They take up space, but the techniques she breaks down are incredibly helpful. Love that detail.
This week she talked to host
about her upbringing, her journey into the blogging world, and her recipe for ma’amoul, a shortbread-like cookie that she offers several fillings for (her favorite is the one with walnut and orange-blossom). Listening will make you want to buy a bottle of orange blossom water just to open up and inhale. Ahh.CATCH SHE’S MY CHERRY PIE ON APPLE, SPOTIFY, OR YOUTUBE. READ THE TRANSCRIPT
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Shop the show & more
This gift box with Lebanese Baking actually comes with a ma’amoul mold—genius
But you’re also welcome to fall down an eBay rabbit hole for a vintage one with nice patina
Maureen also sells hard-to-find, made-in-Lebanon ingredients, like this lovely orange blossom water
She swears by Williams Sonoma’s flexible spatulas (with so many fun designs)
If you make the date filling, we love the ones from Rancho Meladuco
And if you’re obsessed with orange blossom, get this facial toner
Wise words
“Special times are for special cookies.”
–Maureen Abood on ma’amoul
Tip of the week
In baking, fresh spices make a world of difference. If you don’t use, say, cardamom pods very often, buy smaller amounts so you can refresh them more often.
Rabbit hole to chase
Maureen’s first life-changing cookbook was a 1970s edition of the Betty Crocker bible, from which her mom made specialty cakes like this one of a man’s shirt (complete with rumpled tie!). Let’s bring it back!
Question for the class
The internet does indeed have limits. Where do you buy specialty baking ingredients IRL?
Fresh baked news
If you’re in Paris this weekend, go try this witch’s hat
Pie Slayer’s Pie Drive, now thru 11/21, Wilmington, NC
Fall trend: pumpkin chic
Padma’s slinging ice cream at Salt & Straw, West Village, 11/4
Kristina Cho makes wedding cake baking look easy
Try Jessie’s pumpkin coffee cake! Get the recipe here
Fancy a game of butter chess? ⬇️
From the archives
The cherry on top
Four & Twenty Blackbirds’ Melissa Elsen shares all of her apple pie tips
And get the special Yes! Apples baking box with Melissa’s recipe + the apples you’ll need to make it at home! Order yours here.
Our holiday issue is all about cake—pre-order or subscribe now to guarantee your copy.
Join us next spring for Jubilee on Saturday, April 25th! Get your Early Bird Ticket before the end of the year.
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Answer to “question to the class…” I buy almost all my baking goods IRL at Home Cake Decorating Supply in Seattle, WA (they do have an online store). This store opened in 1960 (!) by two sisters. Later, one of the sister’s daughter, Greil, took over the store. She was my inspiration when I first started baking themed cakes. Today, there is a new owner, who is actually selling the business. He is also full of ideas and freely passes on his knowledge. I hope someone purchases this business and keeps it humming. 💜