Spahis ? Kaki sfeeha.

DSC01760-001DSC01744-001

Japanese-Lebanese-Gourmande fusion : Lebanese sfiha (sfeeha, small meat pies) with Japanese kaki, and coconut tzatziki.

2013-10-203

Cut thinly lamb meat, season with salt. Cut a little kaki persimmon. Cut onion and kabocha pumpkin in small cubes, garlic thinly, stir-fry with lamb fat. Season with a little salt, cumin, cinnamon, nutgmeg, black pepper. Add the meat and fruit to the onions. Shred a few leaves of mint and some fresh thyme, add them.

Dough : flour, cumin seeds, a little baking powder, a drizzle of olive oil. Mix. Add just enough hot water to form a ball.

DSC01723-001

Take a ball of dough, spread in a circle, put filling in the middle and pinch the squares to form a basket.

DSC01726-001

Paint with olive oil and bake.

DSC01734-001

Garnish with a drizzle of olive oil, chili flakes and mint leaves. Serve hot.

DSC01742-001

Tzatziki : cucumbers and a little goya (bitter squash), the sauce is made with coconut cream, garlic, mint and thyme.

DSC01751-001

The perfect pair.

DSC01753-001

DSC01768-001

Advertisements

2 thoughts on “Spahis ? Kaki sfeeha.

    • Well that tasted sweet and fruity and that mitigates the lamb’s strength, like in a tagine. Also the persimmon flesh brought some softness. I liked it a lot.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s