Recipes from this book
Baked Eggs with Sumac, Spinach & Spring Onions
Tony Kitous, Dan Lepard · Comptoir Libanais Express
These baked eggs with sumac spinach and spring onions are served in individual pots ready to be scooped out with hot buttered toast.
Comptoir Fried Chicken
Tony Kitous, Dan Lepard · Comptoir Libanais Express
The sweet pomegranate molasses and spice coating make for a Lebanese inspired twist for this Comptoir fried chicken.
Comptoir Lasagne
Tony Kitous, Dan Lepard · Comptoir Libanais Express
Feta, tahini and yoghurt replace the classic bechamel sauce, while vegetables replace the mince in this Comptoir Lasagne recipe.
Lebanese Spiced Squid
Tony Kitous, Dan Lepard · Comptoir Libanais Express
A mouthwatering squid recipe, delicately spiced with a medley of coriander, cayenne pepper, cumin and allspice.
Lemon-Marinated Halloumi in Pitta
Tony Kitous, Dan Lepard · Comptoir Libanais Express
A zesty citrus marinade brightens crisp golden halloumi cheese, best served with fresh salad in a toasted pitta.
Spiced Mushroom and Pine Nut Omelette
Tony Kitous, Dan Lepard · Comptoir Libanais Express
Comptoir Libanais spruce up an egg omelette with Lebanese-spiced mushrooms and pine nuts.
Spiced Olives, Three Ways
Tony Kitous, Dan Lepard · Comptoir Libanais Express
From the fantastic Comptoir Express, Lebanese olives are perfect as part of a mezze. Try with red pepper and rosemary, coriander and garlic or chilli and thyme.
Warm Salad of Artichokes Broad Beans and Peas
Tony Kitous, Dan Lepard · Comptoir Libanais Express
From the Comptoir Express cookbook comes this warm and colourful salad. The super green dish mixes artichoke hearts with green chillies, broad beans and peas.