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 1468309579
  • ISBN 13 9781468309577
  • Published Nov 13 2014
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Overlook Press
  • Imprint Overlook Press

Publishers Text

Tony Kitous’s seven (and counting!) Comptoir Libanais restaurants in London celebrate the riotous flavors, colors, and textures of Lebanese, Mediterranean, and North African food. Not since the opening of the Ottolenghi food shops in London has that city embraced a cuisine from that region with as much fervor.

Comptoir Libanais makes this exotic cuisine easily accessible at home, with eighty recipes for dishes that blend traditional cooking with modern flavors. Comptoir Libanais covers everything from a wide range of mezze—small dishes—including salads, dips, and hot dishes to grills and barbeques such as Lamb and Pistachio Kofta, to Tabkhat—one–pot homestyle dishes like Cumin-braised Neck of Lamb—to spectacular recipes for soups, breads, pastries, beverages, and desserts, while ensuring that each dish uses readily available ingredients and basic kitchen equipment. Each mouthwateringly delicious—and healthy—recipe is illustrated with the striking food photography of Dan Lepard. Comptoir Libanais satisfies readers’ yen for delicious, stylish, and simple recipes, and is perfect for fans of Jerusalem and Ottolenghi.

Can’t wait to get started? Try Tony’s recipe for fig jam, which he recommends as the perfect accompaniment to a savory mezze selection—it’s particularly good with labneh! Combine one cup of roughly chopped figs with the juice of one lemon in a medium pan. Bring to a simmer and cook gently for five minutes to soften the fruit. Add one cup of sugar and heat gently until it dissolves. As soon as the sugar has dissolved, bring to a boil and simmer over low heat for about five minutes until the mixture is jammy. Enjoy!

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