Musakhan: A Palestinian Comfort Food

Musakhan isn’t just food; it’s an experience. It’s the kind of meal that fills the room with warmth, laughter, and the irresistible aroma of spiced sumac onions and roasted chicken. Growing up, every visit to my dad’s family in Jordan meant gathering around a big table with my aunt and cousins, tearing off pieces of warm flatbread, scooping up tender chicken and caramelized onions, and sharing stories. It’s the ultimate comfort food, made for eating with your hands and enjoying with loved ones.

The word Musakhan literally means “heated up” in Arabic, and that’s exactly what this dish does, it warms your heart and brings people together. Traditionally, it’s all about simple ingredients packed with deep, rich flavours. In this version, I swap out the classic chicken for THIS Isn’t Chicken Thighs, but trust me, once you take a bite, you’ll understand why there’s an old Arab saying that it’s so good, you’ll want to eat your fingers too!

Ingredients

For the Chicken:

THIS Isn't Chicken Thighs 220g (or chicken)
3 tbsp olive oil
1 tsp seven-spice blend
1 tsp heaped sumac
½ tsp salt

For the Bread:

¾ cup olive oil
8 onions, chopped
1 tsp salt
2 tbsp heaped sumac
1 tsp heaped cumin
2 tsp seven-spice blend
8 large flat bread (Taboon bread, Greek pita bread, or naan)
¼ cup roasted pine nuts

Instructions

Step 1: Roasting the Chicken:

Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, seven spices, sumac, and salt.
Place the plant-based chicken thighs in a baking tray and rub the spice mixture all over them.
Bake for about 16 minutes until golden brown and fully cooked.

Step 2: Preparing the Onion Bread:

In a pan over medium heat, cook the chopped onions with olive oil, stirring occasionally until soft and translucent (don’t let them brown).
Stir in salt, sumac, cumin, and seven spices. Remove from heat.
Spread the onion mixture evenly over each flatbread, leaving a small border around the edges (like pizza).
Place a roasted plant-based chicken thigh in the center of each flatbread and sprinkle with pine nuts.
Toast under the broiler (grill) for a few minutes until the edges of the bread are slightly crispy.
Garnish with toasted pin nuts and chopped parsley. Enjoy with a side of fresh salad, yogurt or a creamy Baba ghanoush dip.

💬 Let me know if you try this! It’s one of those dishes that just feels like home.

Comments

Welcome to My Journey: Finding Strength Through Sharing

Hey there, and welcome to My World My Life , my little corner of the internet. After what felt like an endless process, I’ve finally moved all my old blog posts from their outdated home to this fresh new space. It wasn’t easy, balancing this with treatment, work, and family life, but with a little help from my family, I made sure every post made it over intact. No missing entries, no broken links (because let’s be honest, that totally would have happened). Now that everything is in place, I couldn’t be more excited for what’s ahead. This blog isn’t just about sharing my journey; it’s about creating a space where we can connect, support one another, and navigate life’s unexpected twists together. One of those twists came in the form of breast cancer. One moment, I was going about my usual routine, and the next, I was sitting in a doctor’s office, hearing words that didn’t feel real. In an instant, my world flipped upside down. My days became a whirlwind of appointments, treatments, and ...

Baked Kofta with Vegetables

After a long day of fasting from sunrise to sunset, there’s nothing more comforting than a homemade meal that brings everyone together. Kofta bi Seniyah; which translates to “Kofta in the pan” is one of those dishes that fills the house with warmth and mouth-watering aromas. Juicy kofta patties, roasted golden potatoes, sweet tomatoes, onions, and peppers all simmer in a rich, flavourful tomato sauce. It’s hearty, nostalgic, and best enjoyed with rice or fresh pita bread! Ingredients For the Kofta: Plant-based mince beef (or mince beef) ½ onion, grated ¼ cup breadcrumbs (I prefer to use Sainsbury's Cranberry, Orange & Chestnut Stuffing for added flavour) 2 cloves garlic, crushed 2 tbsp chopped fresh coriander For the Vegetables & Sauce: 3 potatoes, peeled & sliced into ¼-inch rounds 3 bell peppers, sliced 2 onions, sliced 3 tomatoes, sliced 3 tbsp tomato paste 2 cloves garlic, crushed 1 tbsp pomegranate molasses 2½ cups vegetable broth 1 tsp salt ½ tsp black pepp...

Stuffed Artichoke Hearts

Every time I travel back home, my mum welcomes me with the comforting aroma of one of my favourite childhood dishes; stuffed artichoke hearts with minced meat, carrots, and peas. The smell wafting from the kitchen instantly brings me back to those cosy family dinners. No matter how long I've been away, that first bite always feels like home, a reminder of her love and the warmth of our family kitchen. Here’s how you can make it, step by step: Ingredients: One bag of frozen artichoke bottoms 1/3 cup pine nuts A bag of Plant-Based Mince Beef (or beef) 1 medium-large carrot, finely chopped into cubes 1 cup peas 1 onion, finely chopped 1 lemon 1 tsp Salt & pepper 1 tsp 7 mixed spice Instructions: Step 1 : Prepare the artichokes: Start by placing the artichoke bottoms into a large pot. Cover them with water and bring it to a medium-high heat. Let them cook for about 10 minutes, just to soften them up a bit. Step 2 : Drain and simmer: Once they’re done, dr...

MyWorldMyLife

Search This Blog