Comptoir Libanais

Tony Kitous, Dan Lepard · Comptoir Libanais

Comptoir Hummus from Comptoir Libanais. Love hummus? Try this Lebanese hummus recipe for a smooth, light version of this chickpea favourite.

Tony Kitous, Dan Lepard · Comptoir Libanais

A must-try Middle Eastern dish from Comptoir Libanais . This homemade falafel recipe has hints of ground coriander, cumin, caraway, garlic and sesame seeds.

Tony Kitous and dan Lepard · Comptoir Libanais

Za'atar can cause a little confusion. It's the term for the Middle Eastern spice mix made from a heady combination of herbs, spices and seeds; however, it's also the name of a herb itself. As with so much of Middle Eastern cooking, there any many regional variations. Its uses are limitless: it can be sprinkled over food on its own, stirred into dips or through rice, or massaged over chicken or meat as a dry rub. In Lebanon it's strongly associated with the breakfast table, where it's used in both a sweet and a savoury context.

Tony Kitous, Dan Lepard · Comptoir Libanais

A striking recipe for Fresh Figs or Pears with Halloumi and Rocket salad, finished with a bright cider vinegar and honey dressing.

Tony Kitous, Dan Lepard · Comptoir Libanais

From the Comptoir Libanais recipe book, make your own labneh at home to enjoy as is or here with olives and mint.

Tony Kitous, Dan Lepard · Comptoir Libanais

These lamb and pistachio koftas are ideal for BBQs or dinner with friends and are best served with a simple tabbouleh.

Tony Kitous, Dan Lepard · Comptoir Libanais

This Lebanese recipe for date pastries, or maamoul, blends floral orange blossom, sticky dates and a crunch of pistachio.

Tony Kitous, Dan Lepard · Comptoir Libanais

This Levantine style aubergine moussaka features a dollop of tahini, za'atar spice blend and fresh flat leaf parsley.

Tony Kitous, Dan Lepard · Comptoir Libanais

This velvety pumpkin soup recipe is a must for the season seasoned with a touch of cinnamon, nutmeg and cardamom.