Instructions

1. Boil the Chicken:
   In a large pot, add the chicken and cover with water. Bring to a boil, skim off any foam, then add the bay leaves, cardamom pods, salt, pepper, nutmeg, mixed spices, and half-mooned onion. Cover and simmer for about 45 minutes until cooked through.
2. Shred the Chicken:
   Once cooked, remove the chicken from the broth. Discard skin and bones and shred the meat. Set aside.
3. Prepare the Onion Mixture:
   In a large skillet, heat the olive oil. Add the sliced onions and cook over medium heat until soft and golden. Add the sumac and sauté for 2–3 more minutes. Stir in the shredded chicken and toasted pine nuts, mix well, and remove from heat.
4. Assemble the Pizza:
   Preheat the oven to 195°C / 380°F. Roll out the puff pastry like a pizza dough. Use a large plate as a guide to cut a round shape.
   Place the chicken-onion mixture in the center, leaving a 2–3 cm (1 inch) border. Fold the edges over slightly to form a rustic crust.
5. Bake:
   Beat the egg and brush it over the pastry edges. Bake for 20 minutes or until the puff pastry is golden and crisp.
6. Serve:
   Let cool slightly before serving. Slice and enjoy your Musakhan Pizza warm!