Spahis ? Kaki sfeeha.


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


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.


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


Paint with olive oil and bake.


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


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


The perfect pair.




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.

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