Ingredients

Comptoir Glossary

Posted

An overview of the rich and varied items that feature on our menu. To discover more, be sure to explore our A-Z of ingredients…

Glossary

Baba Ghanuj
Smoked aubergine puree with tahini and lemon juice

Baklawa
Middle Eastern sweet pastries. Perfect with coffee or fresh rose mint tea

Fattoush
The most famous Arabic salad, with mint, parsley & pomegranate

Halloumi
Traditionally made with sheeps’ milk, halloumi is similar in texture to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking

Harissa
A mildly hot chilli sauce of which the main ingredients are red roasted peppers, and other hot chilli peppers, spices and herbs

Hommos
A chickpea purée with tahini & fresh lemon juice. The word hommos actually means ‘chickpeas’ in Arabic

Labneh
A thick strained yoghurt made from goats milk. Something that is always present at a Lebanese table

Manousha
Lebanese flatbread – a tastier equivalent to Italian pizzas!

Mezze
Small dishes made for sharing. Mezze to the Lebanese is what tapas is to the Spanish

Pomegranate Molasses
A thick, fragrant and gloriously tangy reduction of pomegranate juice. A key ingredient of Middle Eastern-Mediterranean cooking

Sambousek
Savoury pastry parcels filled with Lebanese cheese

Sojok
A spicy lamb sausage packed full of flavour

Sumac
A dark, deep-red coloured spice, make by crushing the dried berries of the shrub of the same name

Tabkhat
A Lebanese collective term used to describe our wholesome dishes made with traditional herbs, spices and aromatics, such as tagines.

Tahini
A thick paste made from ground sesame seeds

Zaatar
Traditional, popular blend of Middle Eastern spices

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