Musakhan is one of Palestine’s culinary treasures, and once you’ve had a taste of it, you’ll understand why Musakhan is traditionally prepared during the olive harvest season, it’s all about celebrating the year’s good harvest and coming together.

 

The dish’s communal nature, with large portions served on a single platter, encourages sharing and eating with one’s hands, making it a culinary ritual that fosters unity and togetherness.

 

Musakhan is a Palestinian specialty featuring roasted chicken and sumac-caramelized onions, generously garnished with pine nuts and served atop taboon bread that has been pre-soaked in olive oil.

 

While taboon bread is the traditional choice for this dish, it may not always be readily available outside of the Middle East. In such cases, naan or a thick flatbread can be used as a substitute. Sumac, a key spice, is added to the onions to give the dish its distinct tart, lemony flavor. It’s important to note that you should opt for deep purple sumac and avoid the pinkish variety for the best results. 

 

Here’s a pro tip: Since Musakhan is typically eaten with your hands, be sure to have plenty of tissues nearby, as it can get a bit messy!