Skip to main content

musakhan: A palestinian comfort food

Musakhan is so much more than just a recipe; it’s a piece of our history. When I was growing up, every trip to visit your grandfather's family in Jordan meant sitting at a big, crowded table with my aunt and cousins. I can still smell the warm, tangy scent of sumac onions and roasted chicken filling the room. We’d tear off pieces of warm bread, scoop up the tender chicken and caramelized onions, and just talk for hours. It’s the ultimate comfort food, meant to be eaten with your hands and shared with the people you love most.

The name actually means 'heated up,' and that’s exactly what it does, it warms your heart. Even though I’m using THIS Isn’t Chicken for our version, the soul of the dish is exactly the same. There’s an old Arab saying that it’s so delicious, you’ll want to eat your fingers too! I can’t wait to share it with you

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.

Labels:
Location: Brighton, Brighton and Hove, UK

Comments

Post a Comment

Popular posts from this blog

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 ...
3 comments
Read more

Mediterranean courgette, goat cheese & mint tart

This is one of those recipes that always makes me think of grandma and our family meals. Growing up, whenever she made stuffed courgettes (zucchini), she never let anything go to waste. After scooping out the cores, she’d turn them into something just as delicious... like this simple, flavourful tart. It always felt like a little extra treat, made with so much love. Every time I make it now, it takes me right back to those warm, comforting moments around the table. It’s the kind of dish that feels special without being fussy... perfect for a relaxed picnic on the beach, a lazy lunch in the garden, or a cosy meal at home. The courgettes turn soft and sweet, pairing beautifully with tangy goat cheese and rich black olive tapenade. And with flaky puff pastry as the base, it looks impressive but is really so easy to make. I hope that one day, when you make it yourself, it brings you the same comfort and joy it always brings me and maybe even reminds you of me. Ingredients: 2 cups of courg...
2 comments
Read more

Baked kofta with vegetables

After a long day of fasting from sunrise to sunset, nothing feels better than a homemade meal that brings everyone together. Kofta bi Seniyah, which means “Kofta in the pan”, is one of those dishes that fills the house with warmth and the most amazing aromas. Juicy kofta patties, golden roasted potatoes, sweet tomatoes, onions, and peppers all simmer together in a rich, flavourful tomato sauce. It’s hearty, comforting, and full of memories. The best way to enjoy it is with fluffy rice or fresh pita bread, just like we always do. I hope one day, when you make it, it reminds you of our family iftar table and the love that goes into every bite. 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,...
2 comments
Read more