Comptoir Libanais

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Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. There are now seven Comptoir Libanais restaurants in London with more planned in the next 18 months.

Tony Kitous' recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. I took away a star as i was looking forward to a couple of recipes that I had eaten at their restaurant and they weren't in the books which was disappointing. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.For over a decade Tony Kitous has been Britain’s most passionate provider of contemporary Lebanese and North African food.

I love creating healthy, vegetarian or vegan versions of comfort food that's normally quite unhealthy! Tony Kitous’ approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. If you want a quick snack for yourself, or an extraordinary celebration feast, all the how-to you'll need is here. Drizzle over a little extra virgin olive oil and add a squeeze of lemon juice, then serve with a dollop of thick yoghurt and a dusting of ground coriander over the top.The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques.

Finely chop the stems of the rainbow chard and stir into the glistening onions along with the garlic and cumin. but then, a few pages later, I discovered little gems, such as how to make real koftas, lots of nice little sauces with your falafels, little pastries that you want to try straight away, and even how to make your own pitas. Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry. At the end of 2005, Tony acquired Pasha and transformed it into the most opulent and seductive restaurant of its kind in the capital.

Steam the spinach leaves by putting them in a pan with a good splash of water and heat just to the point where they wilt, but not so that they lose their texture. Season, then toss everything together with a large metal spoon so that the pieces are well coated in the oil. The book will contain 80 recipes, for dishes including simple grills, flat breads, grains, herb salads and dips, as well as pastries and sweet dishes.