I’m also sharing a 20% discount on your next Comptoir Libanais restaurant bill if you visit the location in Utrecht! Salt is also extremely important in a dish that, badly seasoned, can tend towards the dull, which is why it's a good idea to fry up a little to test the mixture before shaping. Chilling, shaping and cooking

This wouldn't be a Middle Eastern recipe without heaps of fresh herbs. Forget the sad little supermarket bundles and try to find yourself a proper market stall bouquet, if possible. Parsley is popular, used by everyone but Helou, but so is coriander, which makes its way into all the recipes. I like a combination of the two - the sharp, pepperiness of parsley and the aromatic freshness of coriander, both in sufficient quantity to turn the mixture a bold green colour.

His next move was the acquisition at the end of 2005 of Pasha from Richard Caring of Caprice Holdings, transforming it into the most opulent and seductive restaurant of its kind in the capital. He then launched Kenza, a feast of Middle Eastern craftsmanship and rich design, in the City of London in 2007.

Tamimi’s mother used a homemade yoghurt dressing that the pair believe was probably her own creation. “Sami can’t recall anyone else in the neighbourhood making it.” It is indeed “terribly comforting”, and both richer and more cooling than your average fattoush – it’s a dish for when you want something a little more substantial. Feta, tahini and yoghurt replace the Parmesan and béchamel sauce, while vegetables replace the mince in this Lebanese twist on a classic. Blanch the lasange sheets in boiling water for 8-10 minutes, until slightly softened, then lay two or three sheets in the bottom of an oven proof dish, with around 1 litre capacity. Spread over half the roasted vegetables. Fill in any gaps with bits of spinach water left over in the pan.

Publishers Text

Comptoir Libanais uses celery and green chilli, neither of which I'm particularly keen on; the celery is surprisingly dominant, and the heat of the green chilli feels like it belongs to a different dish. Herbs and spices