Spahis ? Kaki sfeeha.

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

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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.

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

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Paint with olive oil and bake.

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

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

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The perfect pair.

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Le zoo de panisses et tapenade verte

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I’m playing with animal cookie cutters and Provence’s classics.

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Same recipe as these bunny panisses you’ve seen a few weeks ago.

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Green olive tapenade.

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Served with sticks of cucumbers and toothpicks. You have a nice Summer appetizer or light meal.

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Shhhlggg green salsa

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So quick, so fresh… A very green salsa dip with refreshing okra.

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Sweet green chili pepper. I took out the seeds, juiced a hand full. Add another hand full cut into the blender. Plus a little minced garlic, cut onion. A little hot green pepper. A little salt.

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Added cut steamed okra. Blended into a chunky texture. Let a while in the fridge to chill and let flavors mix.
With bought nacho chips.

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Bunny panisses

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Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.

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Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.

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Spread on cooking paper. Let cool. Put one hour or more in the fridge.

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Cut and fry or stir-fry in olive oil.

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Serve hot, with salt or a sauce of your choice.

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Harissa for instance.

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I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.

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I also fried the cut out bits. I flavored them with that toppings.

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Both were yummy.

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Dukka truffles

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This is not a sweet but a savory appetizer or a veggie side dish. Green and fresh inside, nutty and spicy around.

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I already made something similar (see here).

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Take boiled edamame (fresh soy beans) and paste them very roughly.

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Add avocado.

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Sprinkle juice of yuzu citrus.

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Mix well and form balls.

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Roll them in dukka, the Middle-East spice mix.

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Bubbles and bubbles, hot + cold appetizers

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Chilled verrines. And red cheddar gougères.
Appetizers, but this set could make a whole lunch.

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Simple classics, always appreciated.

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Gougères aux herbes

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A classic appetizer or snack food from Bourgogne (Burgondy), the cheese gougères. Served freshly baked, still hot with wine or a drink. Mmmm…

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It’s the same recipe as the choux (cream puffs, here). Today my cheese was the infamous process product, I’ve added a little nutmeg and some fragrant fresh herbs to compensate.

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And rosemary.

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Baked till golden. Devoured 1 minutes after the photoshoot…

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