Moussaka with Tahini (Moussaka bil Tahina)
This Levantine style aubergine moussaka features a dollop of tahini, za'atar spice blend and fresh flat leaf parsley.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
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.
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.
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.
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.
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.
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.