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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Tourte lorraine au poulet et à la marjolaine (chicken marjoram pie)

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Une tourte lorraine. Lorraine style meat pie. I’ve never seen my mother making one, but so many local butchers proposed great ones, even without orderning.
Here I have to make it from scratch. This time, it’s a little variation to adapt to local ingredients.

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Inside it’s mostly chicken…

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… and a few herbs, particularly fresh marjolaine (marjoram).

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Humm… the crispy and buttery golden crust.

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For dessert : small lunettes à la vanille made with the same pastry.

vanilla spectacles

And some escargots (snails), no photo of todays but you’ve seen some before :

schnek (escargot)

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Le grand farçoune aux herbes – Nanohana blossom pie

Spring on the table : Rape blossom pie in the style of the farçoune aux herbes from Aveyron (France). That’s a nice starter, or a whole meal.

You have seen my 2 previous versions :

Mimi blossom pie

Peasant herb pie

Bechamel.

Minced… and stuffed with stir-fried bacon bits. So too bitsy that you don’t see, but if you ate, you’d feel them. Yummy !

Love Spring, would even eat the flowers.

I already told you we ate rape blossoms in this part of the world…
nanohana (rape blossoms)

Today they are… not in that cute for the plate version. I came back from the market with that on my back, like a donkey back from the fields. How will I eat that ?

In a “pie”. There is a whole family of herb pies in the Auvergne and Aveyron in France : pounti, farsou, farçous, farçun aux herbes… with variations in ingredients, size, cooking style (pan or oven).
The rape blossom version… is unheard. They make them with beet greens, dandelion, parsley, celery, sorrel… So why not rape ?
It’s traditional family food. Recipes are even less clear than the definition of the dish.

Cut, cut, cut… Oh, a peasant dish, there must be tons of the cheap herbs, and you can cut big, I thought.

Leaves. Stalks stir-fried in duck fat with, duck meat, garlic. In a big oven-able dish.

Milk, eggs, bread crumbs. All that is mixed. Covered with bechamel.

Baked. You get a pie…

That falls apart. LOL. Well my ratio of herb/egg batter was too exegerated in the favor of the green. And probably the old peasants didn’t cut so big.

Still, that was delicious and surprisingly “light” to eat. You think you’ll never finish a whole plate, you eat up the whole dish.

To be continued…

Petits pâtés

This is an adaptation of the recipe of the pâtés lorrains. I have to make them with local ingredients, laziness and limited skills. This is the easy way.

It’s a very old recipe. It seems it was already in the ancient cookbook Le Viandier published in 1392.

The classic ones :
pates
There is a recipe too on this tourism office page.

Day 1 :

For 2 pâtés :
Cut into small cubes 70 g of pork and 70 g of veal (here beef, which is a bigger veal). The meat should have a little fat on it.
Cover with wine, tuck in the mass a laurel leave, a bouquet garni in a bag, 1/2 onion with a small clove, whole pepper seeds.
Cover, refrigerate.

Day 3 – Hour 1

Take away the spices.
Add a shallot finely cut and fresh parsley (here frozen marjoram), salt, a little flour to absorb the excess of liquid.
Prepare 2 kinds of dough (or use some that you buy) :
Under dough : (that should be flour, lard + hot water, salt), I replaced lard by oil and yogurt
The lard dough is more solid and brings a nice “bacon flavor” to the pâtés they sell in shops.
Upper feuilletage : (that should be classic puff pastry, made of butter and flour), I made a quick feuilletage with yogurt and very little butter as… I was finishing the block of butter and I hadn’t checked before. It rained cats and dogs outside. Too bad.
Refrigerate.

Day 3 – Hour 3

Preheat the oven (220 degree C). Make the pâtés. Paint them with egg yolk. Bake 10 min at 220, then 20 to 30 at 180.

Serve hot ! That can be a first dish when you have guests. Or, with salad, you have a week-day dinner.

This is a little different from those at home, dough is different, veal too.. but that was delicious. A great food for a chilly day !