Recipes & Tips




Serves 4

  • 50g cornflour
  • 1 tbsp. ground coriander
  • 1 ½ tsp cayenne pepper
  • 2 teaspoons ground cumin
  • 1 tsp ground allspice
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 700g squid, cleaned
  • vegetable oil for frying


Taken from the Comptoir Libanais Express cookbook.

Measure the cornflour and spices into a sealable container, then add the salt and pepper. Cut the squid into rough rectangles, each about 3 x 5cm. Score one side in a criss-cross pattern. Drop the squid into the container, put the lid on then give it a good shake. if you don’t have a container, use a large bowl and put a plate on top.

Pour enough oil into a pan until its a couple of centimetres deep. Heat the oil over a medium heat until it’s hot. You can check its ready by dropping a pinch of flour into it — it should sizzle madly. Cover a baking tray with a couple of sheets of kitchen paper.

Lower the squid carefully into the hot oil, cooking three or four pieces at a time. Depending on how thick each piece is, they’ll take no more than 30-40 seconds in total. Flip them over once they’re golden on one side and cook until they have an even colour all over. Lift out with a slotted spoon and sprinkle with salt to serve.



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