Musakhan
Palestine's national dish: sumac-red onions and roast chicken over olive-oil-soaked taboon flatbread, perfumed with allspice and pine nuts. Ingredients: taboon or markook bread, chicken, many onions, sumac (plenty), olive oil (the best), allspice, cardamom, pine nuts or almonds, salt.
What it is
Palestine's national dish: sumac-red onions and roast chicken over olive-oil-soaked taboon flatbread, perfumed with allspice and pine nuts. Ingredients: taboon or markook bread, chicken, many onions, sumac (plenty), olive oil (the best), allspice, cardamom, pine nuts or almonds, salt. Recipe: 1) Stew onions slowly in olive oil with sumac until they turn deep rose. 2) Roast chicken with allspice and cardamom. 3) Layer bread, onions and their oil; broil briefly. 4) Crown with chicken and toasted pine nuts. Serve: communally from great round trays, eaten with the hands — a wedding and harvest dish of the hills. Flavor: tangy sumac, sweet onion, green olive oil. History: from the stone-oven (taboon) villages of the Galilee and the West Bank; musakhan is the taste of the olive harvest, when the new oil arrives. See also: Maqluba, Kunafa.
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Related topics
World Cuisines
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