🇵🇸 Palestine
Musakhan
The olive-harvest dish, built to celebrate the season's first oil. Eaten by hand, oil to the elbows, no regrets.
🔪 Prep: 25 min🔥 Cook: 60 min📈 Difficulty: Medium
Cooking for
4 people
✨ What makes it special
Mountains of onion slow-cooked in new olive oil with sumac, piled on taboon bread under roast chicken.
Ingredients
- 1 chicken, quartered
- 6 large onions, sliced
- 150 mlolive oil (the best you have)
- 4 tbspsumac
- 1 tspallspice
- 3 loavestaboon or markouk bread
- 50 gtoasted pine nuts
Method
- 1
Season the chicken with sumac, allspice, salt, and olive oil; roast until bronzed.
- 2
Meanwhile stew the onions gently in olive oil until melting, then stir in sumac off the heat.
- 3
Soak the bread lightly with onion oil and warm it.
- 4
Pile onions on the bread, seat the chicken on top, and roast 10 minutes together.
- 5
Scatter pine nuts and serve with laban — hands only, please.
🍽 On your table
How this dish looks served for 4