Comptoir Libanais

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And now you can recreate the delicious dishes in the comfort of your own kitchen, thanks to a giveaway we have set up with Comptoir Libanais. 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. Personalized advertising may be considered a “sale” or “sharing” of information under California and other state privacy laws, and you may have a right to opt out.

You can skip this step but I advice you to leave it in as the smoked flavor adds a lot of taste to the dip. Tony Kitous’ approach and shortcuts inspire new ways to prepare readily-available big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. Refreshing your old favourites and giving you delicious new ideas for staple ingredients that you’ll already have in the cupboard or fridge. As well as having some of the dishes available at the restaurants it has so many amazing dishes to try! From the most exciting new face in middle eastern cooking, Tony Kitous brings you over 80 simple, delicious, easy to prepare and cook recipes.WIN: Four tickets to see Manchester United Women vs Manchester City Women at Old Trafford and a team. A book that contains recipes from a food chain may not sound promising, but 1) It is a superior food chain, and 2) These are very fine recipes.

There are now five Comptoir Libanais restaurants in London with six more planned in the next 18 months.Stir the garlic and tomatoes into the softened onions, along with spices, and cook for a minute or two, until you can smell the garlicky aroma. Whether you want a quick snack for yourself, or an extraordinary celebration feast, this beautiful book has it all. firstly made the smoked aubergine dip, with mint and pomegranate seeds and it was amazing, so much so my colleagues were very envious with the left overs.

Mainly meze based recipes, but some mains as well, and if you're an aubergine lover there are some amazing recipes, really easy to follow as well !Season, then toss everything together with a large metal spoon so that the pieces are well coated in the oil. 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. Layer the stacks with 3 aubergine slices, some grated halloumi, 2 tomato slices and a pinch of herbs in between each layer. This book is being sold as used so please ensure you peruse the pictures carefully before you purchase.