The first time I was introduced to Mussakhan was an unforgettable experience. I was holding a cookery workshop for a charitable cause organized by the catholic organization for family and life affairs a few years ago. We had had a mix of German nationals and refugee families on the list of attendees. The objective was to introduce and bring together various cultures and ethnic groups.
A Palestinian family of three walked in the kitchen with a huge tray of crimson chicken on bread topped with pine nuts. They couldnt speak a word of German or English but only had a smile on the face that was enough to communicate what they wanted to convey. I was really impressed! They insisted us to sit on the floor, placed the tray in the middle and we all ate the super delicious meat with our hands. I found that so cool !!!!
This is what Mussakhan is all about! A sharing meal to connect friends and family, that is always to be eaten with hands keeping all the formalities aside.
What exactly is Mussakhan?
Mussakhan is a traditional Palestinian dish featuring cooked & roasted chicken with caramalized onions sprinkled generously with sumac. The meat pieces are laid out on a bed of taboon bread drenched with the flavorsome chicken stock. Toasted almonds or pine nuts on top add a beautiful crunch to the soft juicy bread base.
What type of meat to use?
Preferably chicken with bones. That has more flavour. You can leave the skin on but I prefer making with skinned chicken as the recipe has already enough fats.
What type of onions to use?
For the sumac onion layer, use the red ones. They not only go well with the sumac but also give a pleasant sweet flavour. Make sure not to chop or slice the onions too fine or they will get too soft while cooking and lose texture.
What type of bread to use?
Bread is the key player here. Traditionally, Mussakhan is made using Taboon bread that is usually baked in a very hot oven lined with small round smooth stones. If you can’t find taboon or laffa bread you can substitute with any flatbread you like, just make sure it is neither too thin nor too thick. Just thick enough to withstand holding the onions and chicken, and thin enough to absorb the chicken juices without making it too heavy for the stomach.
What to serve with?
Mussakhan is a complete meal in itself and is typically served as a main course with some fresh salad and yoghurt.
A step by step tutorial can be viewed in my Insta highlights. Do have a look before you start cooking.
If you have tried this recipe, I would love to see your feedback. Please click on the stars in the recipe card below to rate.
And if you take a photo of your Mussakhan, please tag me @chef_on_rhine and use the hashtag #chefonrhine because I love seeing your remakes!
This looks delicious! Will let you know how turns out.
I just love this recipe of yours. Its amazing
Its high on my priorities list.
And finally i made it…n it was yummmilisious.😘
This is one of the most delicious recipe I have ever tried!
Tried out this recipe and it was amazing. Will definitely be making it again.