Comptoir Libanais: A Feast of Lebanese-Style Home Cooking by Tony Kitous and Dan Lepard

  • Tabbouleh (page 24)

    from Comptoir Libanais: A Feast of Lebanese-Style Home Cooking Comptoir Libanais by Tony Kitous and Dan Lepard

    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Lebanese; Vegan; Vegetarian
    • Ingredients: parsley; spring onions; tomatoes; bulgar; lemons
    • Accompaniments: Lamb & pistachio kofta
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Notes about this book

  • debbyc on December 03, 2022

    Dan Lepard the photographer, not his recipes.

  • wester on July 13, 2020

    The recipes look good, several that I want to make soon. However, the editing is somewhat sloppy. For instance, in one of the recipes the headnotes tell you to cook vegetables before you add them to the rest so they soften enough, while the main recipe text just tells you to add them and cook until they still have some bite.

Notes about Recipes in this book

  • Comptoir hummus

    • Lindamobile8 on July 10, 2021

      This is my go to recipe for hummus. I put all the ingredients in a food processor with some olive oil and blitz it.

  • Lamb & pistachio kofta

    • wester on July 13, 2020

      Nice but not very special. I found it difficult to chop the pistachios fine enough to stay in the kofta but not too fine.

  • Tomato-crust potatoes

    • wester on July 14, 2020

      This looked like an interesting recipe but only my husband liked it. There is also a flaw in the recipe: it tells you to layer the vegetables, add stock, and then to stir in the spices, which of course would destroy those lovely layers. I added the spices to the stock. Also, it needs a longer cooking time and/or a hotter oven.

  • Pumpkin soup (Shorbat lakten)

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  • ISBN 10 140905229X
  • ISBN 13 9781409052296
  • Published Sep 12 2013
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint Preface Digital

Publishers Text

For over a decade Tony Kitous has been Britain's most passionate provider of contemporary Lebanese and North African food. His restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating. There are now five Comptoir Libanais restaurants in London with six more planned in the next 18 months. The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques. Tony Kitous' recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Pastries are richly flavoured and delicate, made with syrups and spices. Absolutely the menu for today and adaptable for the home cook. Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous' approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. If you want a quick snack for yourself, or an extraordinary celebration feast, all the how-to you'll need is here. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard, the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods.

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