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Thrush (Semmon) Pistachio Freekeh

by Rita Ghantous May 10, 2022
CHICKEN & POULTRY

THRUSH (SEMMON) PISTACHIO FREEKEH

BY  CHEF ELISSA ABOU TASS 

Creator | Executive Chef @kanz.beitelbaraka

Serves 1  | Preparation/Cooking time 45 mins

INGREDIENTS

THRUSH BIRD PROCESS

  • 4 wild thrush birds

 

THRUSH STOCK

  • 4 deboned thrush
  • 50g onion with skin
  • 50g leeks
  • 50g carrots with skin
  • Bay leaves
  • Oriental cinnamon sticks
  • 1.5l of water

 

THRUSH SAUCE

  • 200g stock
  • 65 g pomegranate molasse
  • 8g salt
  • 2g pepper

CREAMED FRIKEH

  • 70g frikeh
  • 300g thrush stock
  • 16 g salt
  • 30g butter
  • 50g thrush sauce

 

LEFTOVER FRIKEH PUFF

  • Leftover frikeh
  • Oil to fry

 

THRUSH BREAST

  • Noisette butter
  • 4 thrush breasts
  • Thrush sauce

 

GARNISH

  • Pistachio
  • Oxalis leaves
PREPARATION

THRUSH BIRD PROCESS

  1. Carefully clean and separate the breasts from the bones.
  2. clean the inside with a wet towel.

 

THRUSH STOCK

  1. Burn the bay leaves and the cinnamon sticks to enhance the flavors,.
  2. Roast the thrush’s bones with the vegetables, add hot water, simmer for 1 hour while clearing the stock.
  3. Keep in the fridge overnight, the next day pass it through a fine cloth strainer.

 

THRUSH SAUCE

Add the ingredients in a saucepan until you have a shiny glazed sauce.

 

CREAMED FRIKEH

  1. Cook the frikeh with the stock for 20 min.
  2. Add the other ingredients while keeping the stir to let out the starch resulting in an emulsion with creaminess of the frikeh and the sauce.

 

LEFTOVER FRIKEH PUFF

  1. Dry frikeh in the oven for 3 hours at 70°C.
  2. Let it cool and fry it to puff.

 

THRUSH BREAST

  1. Heat your pan with the noisette butter lightly sear the breasts for 2 minutes.
  2. Glaze them with the thrush sauce.

 

GARNISH

Decorate with pistachio oxalis leaves.

GET TO KNOW ELISSA ABOU TASS

  • A culinary encounter with Chef Elissa Abou Tass

    by Rita Ghantous May 10, 2022
    1 FacebookTwitterPinterestEmail
carrots with skin Bay leavesChef Elissa Abou TassfreekehLeeksNoisette butteronion with skinOriental cinnamon stickspomegranate molasseThrush (Semmon) Pistachio FreekehThrush (Semmon) Pistachio Frikehthrush stockvegetarianwild thrush birds
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • QATAR
      • SAUDI ARABIA
      • UAE
    • Column2
      • 14 Burgers Joints
      • 12 Best sushi places
      • Best Of Breakfast In Town
      • 16 restaurants by the sea
      • LEBANESE RESTAURANTS DELIVERING
      • Best Croissants in Town
      • ONLINE SHOPPING
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • GOOD TO KNOW
    • Health & Wellbeing
    • Tips
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    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
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