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.

Special grilled veg’ pizza

Another low-hassle skillet pizza. Ideal for Summer.

I first cooked this dough in a skillet.

I garnished with chunks of steamed white aubergine, raw slices of zucchini.

Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.

Simple and delicious.

Fish and fish skillet pizza

A fish and whole wheat pizza this time.

The dough is cooked in a skillet. Then I’ve added tomato paste + olive oil + garlic + salt. I garnished with green peppers, sweet corn, onion, capers, anchovy and :

katsuo tataki

I’ve added this leftover of seared bonito fish. I’ve finished the cooking in the skillet.

Okra sprouts that landed on the hot pizza.

Here is my nice seaside pizza.

Caramelized onion polentart

A golden version of the pissaladiere, the onion and anchovy tart from Provence.

I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.

Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.

Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.

Skillet pizza, plant based

When it’s hot, you don’t want to heat more the kitchen by boosting the oven in pizza mode… plus you’re too lazy to knead the dough. So that’s how you can make a pizza :

1. Quick dough : flour, baking powder, salt, olive oil and water.
2. The dough can be cooked immediately in a skillet (no oil, a wet lid on top to create steam).
3. Tomato paste and olive oil on the dough…

That really “grills” the dough and brings a pizza flavor.