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Palestinian Musakhan – Two Ways

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.

  • Servings 2-4

  • Prep Time 25 minutes

  • Cook Time 1 hour 15 minutes

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.