DinnerMedium
Fattet Musakhan
This is my favorite twist on traditional Palestinian musakhan — layered with crispy bread, creamy yogurt sauce, and a rich chicken and onion mixture full of sumac flavor. It’s comforting, flavorful, and so good for sharing.
Prep: 60 min
Cook: 30 min
Total: 90 min
Serves 12
Ingredients(serves 12)
For the Chicken and Onion Mixture
- 1 kg chicken, boiled and shredded
- 1 kg red onions, thinly sliced
- 1/2 cup olive oil
- 4 tbsp sumac
- 2 tbsp pomegranate molasses
- 1 tsp cumin
- 1/4 tsp cinnamon
- Salt and Black pepper, to taste
For the Yogurt Sauce
- 2 cups plain yogurt
- 4 tbsp tahini
- 4 garlic cloves, crushed
- Juice of 1 lemon
- Salt, to taste
For the Base and Garnish
- 3 to 4 pita breads, cut into small squares, fried or baked
- 1/2 cup pine nuts or slivered almonds toasted
- Fresh parsley
- Pomegranate seeds
Instructions
- Cook the onions
In a large pan, heat the olive oil over medium heat. Add the sliced red onions and cook slowly until softened and deeply caramelized. - Season the onion mixture
Add the sumac, pomegranate molasses, cumin, cinnamon, salt, and black pepper. Stir well until the onions are fully coated and fragrant. - Add the chicken
Add the shredded chicken to the pan and mix well with the onion mixture until everything is evenly combined and heated through. - Prepare the yogurt sauce
In a bowl, mix together the yogurt, tahini, crushed garlic, lemon juice, and salt until smooth and creamy. Adjust the lemon and salt to taste. - Prepare the bread
Cut the pita bread into small squares, then fry or air-fry until golden and crispy. - Assemble the fattet musakhan
In your serving dish, start with the crispy pita bread as the base. Spoon the yogurt sauce over the bread, then top with the chicken and onion mixture. - Garnish
Finish with toasted pine nuts or slivered almonds, freshly chopped parsley, and pomegranate seeds if using. - Serve
Serve right away while the bread still has some crunch and everything is fresh.