Asafir Recipe – Pistachio Crusted Squab with Sumac Locro de Zapallo & Pomegranate Chocolate Jus

Asafir Recipe

This Asafir recipe combines the bold flavours of Peru and Lebanon, featuring pistachio crusted squab, a vibrant sumac locro de zapallo, and a rich pomegranate chocolate jus. Featured on CombiNATION Plates and hosted by Craig Wong, this dish delivers a refined fusion of earthy, tangy, and sweet elements perfect for an elevated dining experience.

The Inspiration

Asafir traditionally refers to small birds in Middle Eastern cuisine, often prepared with aromatic spices and bold accompaniments. In this innovative dish, Craig Wong bridges Lebanese and Peruvian culinary traditions by pairing succulent squab with locro de zapallo—a comforting squash and corn stew from Peru—brightened with sumac. The addition of a pomegranate chocolate jus introduces a luxurious depth, while lime-scented kataifi adds texture and crunch. This recipe embodies the spirit of CombiNATION Plates, where global cuisines intersect to create something both meaningful and unexpected.

Ingredients

Pomegranate Chocolate Jus

• Reserved squab carcasses
• Reserved corn cobs (no kernels)
• ¼ cup (60 ml) olive oil
• 1 quart (1 L) water
• ½ cup + 2 tablespoons (150 ml) pomegranate molasses
• 6 tablespoons (90 ml) cold butter, cubed
• 18 dark chocolate callets (or pistoles)
• Salt

 Lime Kataifi

• 2 cups (470 ml) kataifi, thawed
• 2 tablespoons (30 ml) oil
• 1/3 cup (80 ml) butter, melted
• Salt
• 1 lime, zest

Pistachio Crusted Squab

• 2 whole squabs
• Salt and pepper
• ¾ cup (180 ml) panko breadcrumbs, medium fine
• ¾ cup (180 ml) roasted pistachios, ground
• ½ cup (120 ml) all-purpose flour
• 2 eggs, beaten
• 3 tablespoons (45 ml) olive oil

 Sumac Locro de Zapallo

• 2 tablespoons (30 ml) olive oil
• ½ red onion, small dice
• 3 garlic cloves, minced
• 4 ears of corn, kernels only (reserve cobs for jus)
• 2 small butternut squash, peeled and cut into ¼ inch (3 mm) cubes
• Salt and pepper
• 1 tablespoon (15 ml) sumac
• ½ lemon, zest and juice
• 1 tablespoon (15 ml) butter
• 2 tablespoons (30 ml) chopped parsley

Method

Pomegranate Chocolate Jus

• Cut the squab carcasses and corn cobs into rough, even, 2-inch (5 cm) chunks.
• Heat oil in a small pot over medium-high heat. Add the carcass and cob chunks and sear, stirring, until evenly browned.
• Strain out the oil and add the water. Return to medium heat and bring to a gentle simmer. Cook for 2 hours.
• Strain the stock, discarding the solids and returning the liquid to the pot. Bring the strained stock to a boil and cook until the volume is reduced to 1 cup (240 ml) and is thick enough to coat the back of a spoon.
• Add the pomegranate molasses, simmer for 3-4 minutes until warmed through.
• Remove the sauce from the heat, swirl in butter, then chocolate.
• Season with salt.

Lime Kataifi

• Preheat oven to 325 F (160 C).
• Brush a muffin tin (8 muffin cups) with oil.
• Use a fork to spin small mounds of the kataifi into a circular shape, then transfer the mounds into the cups of the muffin tin, shaping them into the cups.
• Drizzle a little melted butter over the nests to coat.
• Place a 2^nd muffin tin over the top and bake for 15 minutes until golden.
• When ready, remove from oven and transfer to a plate.
• Season with salt and grate lime zest over the pastry.

For the Pistachio Crusted Squab

• Remove the squab breasts, leaving the skin on, reserve legs and carcasses for stock.
• Combine the breadcrumbs with the pistachios in a small food processor and pule to combine to a somewhat fine powder.
• Make a dredging station with one plate of flour, one plate of egg, and one plate of the breadcrumb-pistachio mixture.
• Dip flesh side of squab breast (keeping the skin side clear) into the flour, then the egg, then the breadcrumb-pistachio mixture, pressing well to ensure the pistachio crust sticks properly to the squab.
• Season the skin side of the breast with salt and pepper.
• Before Serving: heat the oil in a cast iron skillet over medium heat.
• Sear the squab breast in the skillet, skin side down, for 3-4 minutes, until golden and crispy.
• Turn to sear the pistachio crust slowly for 2-3 minutes, use fingers to press on the sides of the breast and tilt it so that all the crust gets a little colour and crispiness.
• Remove and let rest for 5 minutes before serving.

Sumac Locro de Zapallo

• Heat oil in a skillet over medium heat, add onion and garlic and cook for 2 minutes, until translucent.
• Add squash and cook for 3 minutes, occasionally tossing to combine.
• Add the corn kernels and cook for 3 minutes until lightly coloured and cooked through.
• Season with salt, pepper, and sumac, then add butter, lemon juice and zest, toss, cook for 1 minute.
• Add parsley, toss to combine and remove from heat. Keep warm.

Plating

• Cut the rested squab breast, pistachio side up, in half, on a bias.
• Arrange 2 mounds of corn-squash mixture, one at the front of the white plate, one at the back with 3 inches (7.5 cm) in between.
• Place 1 piece of squab near each portion of the corn-squash mixture, exposing the red interior, and leaving negative space between the 2.
• Place 2 lime kataifi rounds on the plate, nicely, close to or over the veg.
• Add small spoonfuls of sauce near the squab pieces.
• The whole plating should form a straight line up and down the plate.

Serving Suggestions

This Asafir recipe is ideal for refined dinner parties or special occasions where presentation and flavour take center stage. Serve it as a plated main course with each component thoughtfully arranged to highlight the contrast between textures and colours. Pair with a medium-bodied red wine like Pinot Noir to complement the richness of the squab and chocolate jus, or opt for a dry rosé to enhance the bright citrus and sumac notes. For a complete dining experience, begin with a light mezze or Peruvian-inspired appetizer to echo the fusion theme, creating a cohesive and memorable menu for guests.

Final Thoughts

This Asafir recipe is a bold celebration of culinary fusion, combining Lebanese inspiration with Peruvian tradition in a sophisticated and creative way. From the crunchy pistachio crust to the tangy-sweet jus and vibrant locro, every element works in harmony to deliver a truly unique dish. Inspired by CombiNATION Plates and Craig Wong’s inventive approach, this recipe invites you to explore global flavours while mastering refined techniques in your own kitchen.