Palestinian Musakhan – Two Ways

Servings 2-4
Prep Time 25 minutes
Cook Time 1 hour 15 minutes

Intro

A beloved dish from Palestine, Musakhan is known for its rich flavors driven by two iconic ingredients: sumac and olive oil. Traditionally made with chicken and caramelized onions on flatbread, today we’re preparing it in two styles—the classic wrapped version and a baked puff pastry twist.

Ingredients

Main:

900 g (2 lbs) chicken (thighs, breasts, or whole chicken, bone-in or boneless)
450 g (1 lb) red or yellow onions, sliced
1 cup (240 ml) good-quality olive oil
1 cup (80 g) ground sumac
½ cup (60 g) pine nuts, toasted
1 tsp ground cumin
Salt & black pepper to taste
Saj bread or any soft, thin flatbread (for traditional version)
1 sheet puff pastry (for modern version)
1 egg (for egg wash)

For boiling the chicken:

3 bay leaves
3 green cardamom pods
1 tsp salt
½ tsp black pepper
1 tsp ground nutmeg
2 tsp mixed spices (e.g. allspice, cinnamon, paprika)
1 onion, sliced into half-moons

Instructions

Cook the Chicken

In a large pot, add the chicken and cover with water. Bring to a boil, skim off the foam, then add bay leaves, cardamoms, salt, pepper, nutmeg, mixed spices, and the sliced onion.
Cover and simmer for 45 minutes. Once cooked, remove the chicken and reserve the broth.
Shred the chicken, discarding bones and skin. Set aside.

Prepare the Onion Mixture

In a large pan, heat the olive oil. Add the sliced onions and sauté until soft and golden.
Stir in the cumin, then add the sumac and cook for another 2–3 minutes.
Mix in the shredded chicken and toasted pine nuts. Toss well and remove from heat.

Notes

Version 1: Traditional Musakhan Wraps

Preheat oven to 175°C / 350°F.
Dip each piece of Saj bread briefly in the warm chicken broth to soften.
Place about 1 tablespoon of the mixture in the center and fold like a samosa or wrap.
Arrange wraps on a greased baking tray. Brush the tops with olive oil.
Bake for 15 minutes until lightly crisp. Let cool slightly before serving.

Version 2: Musakhan Puff Pastry Tart

Preheat oven to 195°C / 380°F.
Roll out the puff pastry into a large round. Use a plate as a guide to cut an even circle.
Place the chicken-onion mixture in the center, leaving a border around the edges.
Fold the edges over the filling slightly, like a rustic tart.
Brush the edges with beaten egg and bake for 20 minutes or until golden and flaky.
Remove, let cool slightly, and serve warm.

Recipe Video

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