Comptoir Libanais: A Feast of Lebanese-Style Home Cooking

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Ottolenghi and Tamini roll their falafel in sesame seeds to coat, which looks handsome and makes the exteriors extra crunchy.

Heat the oven to 200C. Toss the pitta with a little olive oil, then bake for about 15 minutes until crisp. Allow to cool slightly, then break into shards. Last year the Lebanese restaurant Comptoir Libanais opened up in Utrecht. I love Lebansese food, especially because it has so many vegetarian and vegan options so I went to Comptoir Libanais straight away. Now, almost a year later they brought out their first Dutch cookbook. In this blog post I’m telling you more about the Comptoir Libanais cookbook that’s filled with party recipes and I’m giving you a 20% discount on your next meal at Comptoir Libanais in Utrecht. I’m keener on ingredients that add more in the way of texture and flavour, with cucumber falling firmly into the first camp (unless you thinly slice it and salt it for an hour, as Roden’s recipe in Jane Grigson’s Vegetable Book suggests, when it tastes pretty good, but feels distinctly limp). Try, as Ottolenghi and Tamimi write, “to get small cucumbers for this … they are worlds apart from the large ones we normally get in most UK supermarkets” – less watery, and with more bite. If you can’t find them, then scoop out the seeds, as Baxter suggests. Fattoush is not fattoush without bread – that’s the whole point. Any kind of Middle Eastern flatbread will do (or, in fact, most kinds of flatbread); the important thing is it must be crisp. There are various ways to achieve this, from Baxter’s frying to Honey & Co’s grilling, but the most reliable, if you can bear to turn the oven on, is to bake it, which gives a dryer, crunchier result; the dressing should supply all the oil the dish needs. If it’s too hot for the oven, toast the pitta as Roden does. Some recipes season it with sumac, but as this intensely lemony spice is a key ingredient in the salad itself, the bread is, I think, better left plain as a contrast. I’m also sharing a 20% discount on your next Comptoir Libanais restaurant bill if you visit the location in Utrecht!Last September, Random House published Comptoir Libanais: A Feast of Lebanese-Style Home Cooking, showcasing just how easy, healthy and accessible Lebanese food is for everyone. Roll the mixture into small, flattish balls, about 5-6cm across, and roll briefly in the sesame seeds.

Put the aubergine, peppers and courgette into a large roasting tin and drizzle over the oil. Season, then toss everything together with a large metal spoon so that the pieces are well coated in the oil. Roast in the oven for 30 mins until golden. Indeed, you can find good falafel everywhere from Baghdad to Bawshar - but, unless you live near one of the small, but growing, number of decent vendors here in Britain, your best bet might be to make your own. Thankfully, it's really quite simple. Pulses Tony’s vision for Comptoir Libanais was based on much more than the food. As the founder, he wanted to ensure the design and styling of each restaurant was inviting, simple and atmospheric. From the counter displays, to the lighting and furnishings, everything is devised by Tony to reflect the dining style that is at the heart of Lebanese hospitality and culture. He says:

Summary

There are recipes for breakfast, mezze, salads, grilled dishes, fish, soups and stews, grains and desserts in the book. I’m sharing the recipe of one of the dips from the book, as for me this is the perfect healthy party food. I made the Artichoke and Tahin dip from the Comptoir Libanais cookbook and I’m sharing the recipe with you below. This dip is healthy and vegan! Everyone uses some sort of raising agent, whether bicarbonate of soda or baking powder, to make their falafel extra fluffy. As there doesn't seem to be much in the way of acid in the recipe, I'm not surprised to find that Ottolenghi and Tamimi and Roden's baking powder proves more effective. Vegetables And. whilst his London restaurants Levant, Pasha and Kenza put glamour into Middle Eastern cuisine, it is Comptoir Libanais that has begun introducing Lebanese food to the high street, providing relaxed canteen style dining with light Arabic cooking, served in the friendly and accessible way demanded by many customers today.