Comptoir Libanais: a cookbook filled with Lebanese party recipes

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.

The Cookbook is officially called Comptoir Libanais – feasts from the Middle East (translated in Dutch to ‘Comptoir Libanais Feest! – Feestelijke recepten uit de Libanees Mediterrane keuken’). The book is filled with recipes to make a party from every meal. It’s really inviting to ask your friends over and have a food party.
The recipes are truly original and luckily the ingredients are easy available in Dutch supermarkets nowadays.
Author of the Comptoir Libanais cookbook is Tony Kitous. He grew up in Algeria and moved to London when he was 18. He now has several Comptoir Libanais restaurants all over England and the one in Utrecht.

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!
I’m also sharing a 20% discount on your next Comptoir Libanais restaurant bill if you visit the location in Utrecht!

Artichoke Tahin dip from the Comptoir Libanais cookbook
1 can (250 grams) artichoke hearts, drained
3 cloves garlic, unpeeled
1 tbs olive oil
juice of 1 lemon
handful of fresh koriander, plus extra for topping
1/2 tbs salt
1 tbs ground cumin
80 grams tahin

Preheat the oven to 220°C. Cut the artichoke hearts in four and put them in a bowl. Add the garlic, drizzle the oil and stir until everything’s covered with oil. Put it on an oven tray and heat for 8-10 minutes.
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.
Put the artichoke hearts in a foodprocessor, peel the garlic and add. Add all the other ingredients and blend until smooth.
Garnish with the extra koriander (cilantro).
I served the dip with wholewheat pita bread.

You can order Comptoir Libanais – Feest! here.
You get a 20% discount on your bill at the Comptoir Libanais restaurant at Utrecht Central Station if you show this blog! It’s valid until December 31st 2018 and not applicable on alcoholic drinks.

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