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.
GOURMANDE in OSAKA 
That is interesting filling…adding persimmon to it. How does it taste?
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.