Tony Kitous
Recipes
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 Hummus
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.
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.
Falafel
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.
Feta And Za'Atar Omelette
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.
Fresh Figs or Pears with Halloumi and Rocket
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.
Labneh with Black Olives and Mint
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.
Lamb and Pistachio Kofta
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.
Lebanese Date Pastries
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.
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.
Moussaka with Tahini (Moussaka bil Tahina)
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.
Pumpkin Soup
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.
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.