The Traditional Palestinian Mussakhan recipe by Maya Noun


Serves 4 | Prep/cooking 30 mins
  • 800g dough
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 8 large onions
  • 1 large tbsp summac
  • Half lemon
  • 2 cloves garlic
  • 4 chicken thighs


  • Pomegranate syrup
  • Fresh pomegranate
  • Toasted Pine nuts
  • Toasted Almonds
  • Salt/ Pepper
  1. Mix 1 tbsp of olive oil, lemon juice, 2 crushed garlic cloves,  salt and pepper.
  2. Marinate the chicken thighs with the mixture for at least 4h.
  3. Roll the dough into 4 equal round parts, and drizzle with olive oil and bake in oven.
  4. Roast the chicken thighs in oven on 200°C for 35 mins.
  5. Cut the onion into julienne, fry in vegetable oil while stirring continuously.
  6. Add the sumac and the olive oil once fully translucent and stop cooking .
  7. Pour the onion sumac olive oil mix onto the baked dough, put in oven for 5 mins.

How to serve it:

  • Classic style: Take one dough with the mix, out over it one roasted thigh , drizzle with pomegranate syrup, some chopped parsley, pine nuts and fresh pomegranate seeds.
  • Finger food style: Use the same ingredients, but chop the cooked chicken and add to the mixture. Use it as a filling for little pieces of Markouk bread and roll into little finger size rolls. Drizzle with olive oil and bake for 10 minutes .
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