Extract taken from April's 2023 Il-Bizzilla Magazine | Read more here
AZAR:
A restaurant located in Sliema, Azar offers international cuisine in a setting of laid-back sophistication. Azar encapsulates the perfect combination of elegance and simplicity to delight the senses. The concept was conceived by chef and owner, Michele Zahra, after years working in the restaurant industry, experimenting and refining his techniques. His passion for cooking over open flames and infusing dishes with the flavour of wood and natural fire inspired him to develop this unique concept.
This dish is our twist on the traditional Maltese soup called ‘Kusksu’. This dish probably originated from Malta’s Arab occupation, given the very close resemblance it has to couscous. Our take has a base of rich Prawn bisque that is cooked down with the pasta in a risotto style manner to create a perfectly creamy dish and finished with a Crudo of local red prawns to give it a fresh finish.
Prawn bisque kusksu
Ingredients
80g Fregola pasta
100g Prawn Bisque
50g Raw Local Prawns
20g Parmiggiano Reggiano
20g Lemon Juice
10g Pistachio
10g Extra Virgin Olive oil
5g Dill
Salt to taste
Method
Start by cutting the prawns into small pieces and mix with half of the lemon juice, set aside for later. Add the pasta and prawn bisque to a pot and cook it over low heat until it is cooked to your liking. Make sure to top up with water during the cooking process as the pasta will absorb liquid rapidly whilst it cooks.
In the meantime, grate the cheese, chop the pistachio and pick some dill fronds. Once the pasta is cooked, add olive oil, salt, cheese and the rest of the lemon juice. Stir off heat to emulsify.
To finish off, place the pasta in a serving plate, top with the Pistachio, Dill and Red prawns. Now relax and enjoy your homecooked meal!