On a recent trip to London I was amazed by all the great food. It is not just the land of Fish and Chips and Bangers and Mash. They are utilizing fresh, local, and seasonal ingredients creatively. Also there are many ethnic restaurants that span the globe. I was intrigued by the amount of Lebanese restaurants we found around Kensington. So being the foodie I am we had to try one. After reading about the 5 freshly squeezed lemonades on the menu I was hooked and had to try Comptoir Libanais. I think it might have even been a chain restaurant but it still was delicious. My friend and I shared a Falafel Wrap and Salad, Baba Ghanouj, and a dish called Lebanese Fries. I also had the fresh squeezed Apple, Ginger, and Mint Lemonade. (It is the glass full of green stuff) It was all delicious and so fresh and tasty. The potatoes and the salad were my favorite, though the pickled turnip on the falafel wrap was pretty darn good too. So I came back inspired and wanted my husband to be able to get a hint at the taste and feel of the food.
I gave it a try and even if it was totally wrong it had the same fresh feel with the emphasis on fresh herbs and citrus which is what I was looking for. Perfect for Summer, I will be making these again and again.
Lebanese Style Fried Potatoes with Lemon, Red Pepper and Cilantro
4-5 cups diced potatoes, I used Yukon Gold
1/2 stick butter
1 lemon juiced
1 t red pepper flakes
2 T fresh cilantro chopped
1 t salt
Melt butter in a large pan over med high heat. Add potatoes and cover and cook for 15 minutes. Uncover and stir and cook 15 minutes more or until golden and crunchy on the outside.
Add lemon juice and red pepper flakes and toss to coat, cook about 5 minutes more over med heat. Then toss with cilantro and serve.
Tossed Salad with Herbs and Lemon Coriander Dressing
Lemon Coriander Dressing
2 T lemon Juice
1 T olive oil
1 t ground coriander
1/4 t black pepper
1/4 t salt
Whisk all ingredients together in a small bowl, serve over salad.
Tossed Salad with Herbs
4-6 cups of fresh crisp torn greens ( I used hearts of romaine and spring mix)
1/2 c thinly sliced radishes ( Soak the radishes in ice water after slicing that will remove some of the bitterness and make them crisp)
1/2 c grape tomatoes
1 cucumber peeled and sliced
2 T chopped fresh parsley
2 T chopped fresh mint
Toss the salad with the dressing and serve immediately, I topped with grilled chicken and served with warm pita bread.