There’s a special place in my heart for Musakhan, a dish that has been a staple in my family for generations. Growing up, I always remember the warmth of this deliciously comforting meal, made with love in my grandparents’ home. The layers of tender chicken, caramelized onions, and aromatic spices always reminded me of home—of my Palestinian roots and the rich, vibrant flavors of the Levant region.

Now, as I prepare this dish for my own children, I’m filled with gratitude. Not only do I get to share this traditional dish with my family, but I also have the opportunity to pass down the rich culinary heritage of the Levant. I truly believe that Middle Eastern food—especially dishes like Musakhan—opens up the palate of kids, introducing them to the beauty of spices, savory flavors, and diverse vegetables. From the tang of sumac to the sweetness of caramelized onions, this dish is a delightful way to help children explore new tastes and textures.

The Flavors of Musakhan: A Journey to the Levant

Musakhan is often described as one of the most iconic dishes of Palestinian cuisine. It’s a feast for the senses, with the fragrant aroma of sumac, cinnamon, and saffron wafting through the air as the chicken roasts. The combination of the soft, pillowy Taboon bread, the savory chicken, and the tangy sumac-spiced onions makes each bite an explosion of flavor. The dish is hearty, aromatic, and filled with love—everything that embodies the essence of Levantine cooking.
The flavors of the Levant are something truly special. The spices, such as sumac, cinnamon, and seven-spice powder, bring layers of complexity to the dish. The rich, tender chicken is paired with soft, caramelized onions that melt in your mouth, while the Taboon bread serves as the perfect base to soak up all those wonderful flavors. This dish is an invitation to slow down, savor each bite, and enjoy the company of loved ones around the table.

Ingredients for Musakhan:

For the Chicken:

• 1 whole chicken, halved
• 1 tsp sumac
• 1 tsp seven-spice powder
• 1/2 tsp ground cinnamon
• A drizzle of lemon juice
• 2 bay leaves
• Fresh coriander, for garnish
• 1 tbsp toasted pine nuts

For the Caramelized Onions:

• 4 onions, sliced
• Olive oil for cooking
• 1 tsp sumac
• Salt and pepper, to taste
• 1 tbsp pomegranate molasses

For the Taboon Bread:

• 3 cups all-purpose flour (or a mix of all-purpose and whole wheat)
• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm water (adjust as needed)
• 1 ½ teaspoons salt
• 2 tablespoons olive oil (optional for softness)
• Optional toppings: sesame seeds, za’atar, or nigella seeds

Instructions:

1. Prepare the Chicken:
Preheat your oven to 180°C (350°F). Place the halved chicken on a baking tray. Sprinkle it with sumac, seven-spice powder, and cinnamon. Drizzle with a bit of lemon juice, and add bay leaves around the chicken. Cover with parchment paper and foil, and bake for 1 hour, or until the chicken is fully cooked and tender.

2. Cook the Caramelized Onions:
While the chicken is cooking, heat olive oil in a pot over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they begin to caramelize—this takes about 15-20 minutes. Once the onions are golden and sweet, add sumac, salt, pepper, and stir in pomegranate molasses. Cook for another 5 minutes to allow the flavors to meld together.

3. Make the Taboon Bread:
In a large bowl, combine the flour and salt. Add the sourdough starter and warm water, mixing until a sticky dough forms. Knead by hand for 8-10 minutes, or use a stand mixer for 5-7 minutes until smooth and elastic. Cover and let it rise for 6-8 hours (or overnight).

Preheat your oven to 500°F (260°C) with a baking stone, or heat a cast-iron skillet over medium-high heat. Divide the dough into 6-8 equal pieces, shape them into balls, and flatten into round disks about 1/4 inch thick. Bake on a preheated baking stone for 4-6 minutes, flipping halfway, or cook in a skillet for 2-3 minutes on one side and 1-2 minutes on the other. Sprinkle sesame seeds or za’atar on top before baking, if desired.

4. Assemble the Bowl:
Lay a piece of freshly baked Taboon bread at the base of each bowl. Top with the caramelized onions, then place the roasted chicken on top. Garnish with fresh coriander and toasted pine nuts for an extra burst of flavor and texture.

5. Serve and Enjoy:
Serve your Musakhan bowl with Taboon bread, onions, and chicken for a hearty, flavorful meal. This dish is perfect for a cozy family dinner, and it pairs wonderfully with a side of fresh vegetables or a simple yogurt dip.

Why Musakhan is Close to My Heart

Musakhan is more than just a dish; it’s a reminder of home. It’s a reflection of the love and care that my family has always put into cooking. Growing up, I remember how the kitchen would fill with the fragrant aromas of roasting chicken, the sizzling sound of onions caramelizing, and the comforting warmth of freshly baked Taboon bread. It was a time for family to gather, share stories, and savor a meal that nourished both the body and the soul.

For me, there’s something special about sharing these flavors with my children. It’s about passing on not just recipes but traditions, and creating memories around the table. I believe that Middle Eastern food, like Musakhan, has the power to open up children’s palates to new and exciting flavors. From tangy sumac to aromatic cinnamon and cumin, these dishes are an introduction to a world of spices and vegetables that are so beneficial for kids. The rich, wholesome ingredients in each dish support their growth and provide them with a foundation for healthy eating habits.

As I continue to make Musakhan and share it with my family, I’m reminded of the importance of keeping these traditions alive. It’s not just about the food—it’s about the connections, the memories, and the love that go into every dish.
Perfect for: Cozy family dinners, special occasions, or when you need a reminder of home.
Enjoy the rich flavors and comforting warmth of Musakhan with your loved ones!