The Art of Lebanese cooking with Maureen Abood by Chewing the Fat published on 2015-05-06T22:48:27Z Is one simple mistake ruining your hummus? Just how much bulgur belongs tabouleh? Why is demand for Middle Eastern food sweeping unlikely parts of the U.S.? And why does Lebanese food rule the region? Learn the answers to this and more in our interview with award-winning food blogger, and author of “Rose Water and Orange Blossoms,” Maureen Abood. Genre food
