Comptoir Libanais

Product Information

Season, then toss everything together with a large metal spoon so that the pieces are well coated in the oil. Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and to make the site work correctly for browsing and transactions. 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.

Rather than use an endless list of hard-to-get bits and bobs, Tony and Dan take things you can now find in the supermarket and use them throughout the book to give you value for money. Finely chop the stems of the rainbow chard and stir into the glistening onions along with the garlic and cumin. 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. Screen-tested for a series on BBC and appearing in 'Food and Drink' he is tipped to be one of the new faces of 2014.When you know Kitous arrived in Britain at the age of 18 with GBP70 in his pocket, a love of home cooking and no chef's training at all, his achievements are truly extraordinary. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods.

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.In a live cooking demonstration he showed, full of enthusiasm, his passion for the Lebanese kitchen with all its special flavours, spices and colors. Chop the chard leaves, leaving any tiny ones whole to decorate the top of the soup, and stir into the soup along with a squeeze of lemon. Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry.

It was a hard, hard choice, but I went for the Feta and Za'tar Omelette, as it certainly lights up my weekend breakfasts and weekday suppers.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Whether you want a quick snack for yourself, or an extraordinary celebration feast, this beautiful book has it all. WIN: Four tickets to see Manchester United Women vs Manchester City Women at Old Trafford and a team. He then launched Kenza, a visual feast of Middle Eastern craftsmanship and rich design, in the City of London in 2007. It really does make you salivate and although I have only just opened the book today for the first time, I'm planning that I'll cook the 'full English' Libanese style this weekend.