Foie Gras Al Ha’esh Recipe
Candied Kabocha Squash, Grilled Pita, Pepitas
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Ingredients
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Candied Kabocha Squash
Grilled Pita
Pepitas
Foie Gras
Method
Candied Kabocha Squash
- 1
Prepare the Kabocha Squash
Preheat your oven to 375°F (190°C). Cut the kabocha squash in half, scoop out the seeds, and slice into wedges.
- 2
Candy the Squash
In a large bowl, melt the butter and mix in the brown sugar, cinnamon, nutmeg, and salt until combined. Toss the squash wedges in the mixture until well coated.
- 3
Bake the Squash
Arrange the coated squash on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until tender and caramelized, flipping halfway through.
Grilled Pita
- 4
Prepare the Pita
Brush both sides of the pita bread with olive oil and sprinkle with salt.
- 5
Grill the Pita
Preheat a grill or grill pan over medium-high heat. Grill the pita for about 2-3 minutes on each side, or until golden and charred.
Pepitas
- 6
- 7
Toast the Pepitas
Cook for about 5-7 minutes, stirring occasionally, until the pepitas are golden and start to pop.
Foie Gras
- 8
Prepare the Foie Gras
Slice the foie gras into 1/2-inch thick pieces. Season with salt and black pepper to taste.
- 9
Sear the Foie Gras
In a hot skillet, sear the foie gras for about 30 seconds on each side until crispy and golden brown.
