Hmm is anyone else experiencing problems with the pictures
And I get so hungry. […] freekeh with a traditional Palestinian chicken with sumac, caramelized onions and pine nuts called Musakhan. He simply cannot have them, it gives them severe upset stomach. I am mesmerized by your taboon bread, Sawsan. I’ve never heard of sumac and probably can’t find it here and it looks so pretty.
I would love to hear from you if you try any of my recipes. Skim off scum from chicken broth. Thank you! And by the way, my husband often teases me calling Sawsan)))) He was really impressed, so he is inviting a friend of his, who is originally from the village in Palestine, where Musakhan comes from.
Save my name, email, and website in this browser for the next time I comment. So glad to learn a new dish! I am glad I found your recipe. I wish I could have it for dinner!!!! i can imagine eating this with my hands…simply finger licking!! Manoushe (as it's also spelled) is a Lebanese street food, a popular breakfast that is eaten on the go, crispy on the outside, slightly chewy on the inside, and topped with the most aromatic of spice blends - za'atar. I always learn so much coming here.
They are kind of hard.
I saw something like this in a local spice catalogue and i was so intrigued.
Yum. Thanks for posting, the tips are really helpful. ( I can’t remember it’s name:)) As, obviously, this recipe will be a real treat for the guy! It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." Thank you very much! Should I look for the ground cardamom?
I am not sure I would be able to find taboon bread here… or would a naan kind of bread be better? Change ), You are commenting using your Google account. To add more flavor to the onions and the chicken, I add the drained onions to the chicken in the last 5 minutes of cooking and stir gently. But before getting to the ingredients and instructions, […], […] Musakhan | Sumac-roasted chicken with oil-poached onions on bread | Recipe […], […] pressed olive oil with a variety of recipes like seeds and olive oil bread (kaek bel zait) and musakhan. It looks just so delicious. See I am Belarussian and my husband is Palestinian and we live in NY. Thank you SO much!
Should I use the small black seeds just the way they are.
SOOOO GOOD! LinkedIn; Website; Victoria Heydt is a food photographer, stylist, and editor. I can only imagine how good everything is when served together. Will definitely make again. Patricia, @GimmeTheBottle on Facebook x, Thank you so much Patricia for the kind message I sprinkle the salt while they are frying, […] Member Tamar went with the main dish from MENA Cooking Club this month, which was the famous and traditional Musakhan. Can’t wait to try it!
The pan frying step to get the crunchy brown bits is not optional - it's key! Personally I could just eat it alone but MIL might disagree , I usually serve it with some yogurt but I personally eat it by itself, […] freshly pressed olive oil with a variety of recipes like olive oil bread (kaek bel zait),and musakhan. The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. i wish we were neighbors… i would be coming over to your place every day to sample all these fantastic recipes…hehehe, That would be amazing Abeer, we’d have loads of fun and maybe you can give me a couple of lessons about frosting cupcakes , I’m so in love with this whole meal kind of recipe..very delicious and healthy! Strain chicken broth and Pour over mixture until mixture is completely submerged in liquid.
Seriously, the only problem with me making this recipe is my beloved’s problem with onions. I can almost smell it from here I much prefer my chicken (or any meat) on the bone. I hope you’re enjoying your virtual tour . Explore the taste of Arab cuisine including cooking tips at arabic-food.blogspot.com.
And not just because of my husband’s preferences, and not only because the most decadent memories about food I have from Palestine and Jerusalem while visiting my in-laws, and not because I would love my kids to try Belarussian and Palestinian food. I borrowed your qatayef recipe. i hope i can make it good.. GOD BLESS TO ME…:). I always think of baking being the compilation of parts.. but this dish reminds me that cooking can really take food to another level with the right mix of flavors!!
Thank you! I recently spent a few days with Najmieh Batmanglij — known to many as the Queen of Persian Cooking — who opened me up to the cooking of her native Iran, and in particular to a rice dish called Jeweled Rice, or Javaher Polow.
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