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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Table tricolore. Three taboulés.

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Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.

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Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.

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Yellow.

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Turmeric, raisins, red bell pepper, chick peas, herbs.

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Red.

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Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

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Green.

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Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).

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Yuzu tabouleh and nira falafels

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Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

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Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

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Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

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Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

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I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.

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A side of cucumber kimchi.

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Tabouleh


Mini-mezze. OK, 2 items only… Well that should be 3. I have to confess what happened to the third.

Ah la la… In the name of culinary science, I tried to cook falafels in the waffle maker. Verdict : FAIL !
Oh they did cook, but they were glued there and split in 2. I had to eat directly from the molds.

Back to tabouleh. This is the Lebanese style. Far away from its remote French cousin.

Made with bulgur and all the herbs I had to use or lose. I though I had lots of herbs but I could have used 3 times more.

Bulgur takes longer than couscous to rehydrate.

It’s crunchy and solid under the teeth, delicately fresh and fragrant.

Served with a veggie mix, chick peas, favas, red paprika, seasoned with mace.

Mini mezze, with a hint of yogurt

Ideal for the season. 4 little plates full of green and freshness.

Spicy chicken kefta (with turmeric, coriander, pepper), fava beans in yogurt and mint.

Moutabel. Flesh of baked aubergine, mixed with garlic, lemon juice, tahini and yogurt. Served cooled with olive oil. That’s really tasty and refreshing.

Simple sides : brown rice and lemoned okra.

Lebanese cabbage sees red…

The inspiration was a recipe of Lebanese stuffed cabbage given by Dan (Merci !). Nearly all the ingredients differ, but I’ve kept the general process.

I’ve used the outer leaves of my red cabbage. Hatsuga genmai (germinated brown rice) a little precooked.

Stuffing with beef and pork.

Garlic (unpeeled) under the cabbage.

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After cooking (in kombu broth) :

It’s better cooled as the acid minty sauce balances the strong meat flavor. Yummy !

hatsuga genmai (healthy rice)