If you want to cook Musakhan or eat like a #Palestinian, try #musakhan. It’s a heady combo of olive oil, sumac, caramelised onions and perfectly roasted chicken on flatbread. ‘It’s generally regarded as our national dish’. Although the recipe varies from family to family, the chicken tends to be poached then roasted separately. Then you fry the onions, remove them from the olive oil, dunk the bread in the onion oil and a bit of chicken broth, before returning to the oven with the roasted chicken and some almonds or pine nuts piled on top.
Musakhan is simple to make and the ingredients needed are easily obtainable, which may account for the dish’s popularity. Many of the ingredients used—olive oil, sumac and pine nuts—are staples of Palestinian cuisine. The dish is typically eaten with one’s hands. It is usually presented with the chicken on top of the bread, and could be served with soup.
Musakhan is often considered the national dish of Palestine. The dish is particularly popular among Palestinians, Israeli Arabs and Jordanians. In Israel, it is eaten by Israeli Arabs and Israeli Druze in Galilee, especially around Iksal and Sandala, and in the Triangle. The dish can be found in Syria, Lebanon and Jordan as well.
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On April 20, 2010, the largest ever dish of musakhan was prepared in Ramallah, Palestine and was entered into the Guinness Book of World Records. Palestinian Prime Minister, Salam Fayad, described it as a great achievement and honor for the Palestinian people: “This great achievement completely depended on Palestinian products, mainly olive oil. It also has a cultural dimension and a Palestinian message to the world that they want their legitimate rights.” The total diameter of the musakhan loaf was 4 meters, with a total weight of 1,350 kg. Forty Palestinian cooks made use of 250 kg of flour, 170 kg of olive oil, 500 kg of onions and 70 kg of almond.
