Musakhan is a traditional Palestinian dish. Like any other dish you can find some variations from one family to another, but the basics are always there. Its basically chicken, onion and bread.
Traditionally its served differently than how I will be showing in this recipe, but the flavor is just the same. It will be easy to half or even quarter this recipe if you need to as the amount is big, enough to feed 8.
The main ingredient in making Musakhan is sumac, which is a slightly sour spice. It will be difficult to describe the flavor to you as its quite different than any other available. You will not be able to substitute this spice for anything else as the flavor won’t be the same.
The bread used traditionally is call Taboon bread, which is a type of flat bread similar to the Indian naan. As this bread is not available in UAE, we usually use what is called here Iranian bread.
You will need:
- 6 to 7 big onions *
- 2 cooked whole chicken, shredded
- chicken stock, from cooking the chicken
- Olive oil, I will explain later the amount
- 4 tablespoons sumac, divided
- salt, to taste
- Flat Bread **
* If you are using red onion like I am, then you will need a lot more as there size is smaller
** The amount of bread will depend on the number of sandwiches you wish to make.
As Musakhan needs a lot of onions and to prevent all the tears, what I usually do is use the slicing attachment of a food processor and slice all the onions. You might need to make it in two batches if you are making the same amount as mentioned.
Place all the onion in a pot and add about 2 cups of olive oil. What we want to do is to wilt down the onion and not fry it.
This is how it would look, keep cooking until the onions are translucent, this will take about 15 mins.
Strain the onions and reserve the olive oil that was used.
After the onions are well strained, place it in a bowl and add 2 tablespoons of sumac and salt (to taste) and mix it well.
Also add 2 tablespoons of sumac to the shredded chicken and mix it well …
In a pot, mix equal amounts of the chicken stock and the reserved olive oil and set it aside.
Now take a piece of bread and dip it in the stock and oil mixture.
Place the dipped bread on a tray then spread about 2 tablespoons of onion.
And about 2 tablespoons of the chicken.
Wrap the sandwich tightly.
Then place it a baking tray and bake until its crispy and golden from the bottom and top, about 20 to 30 mins.
Musakhan is ready to be served.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”