{"id":31773,"date":"2025-08-27T03:24:20","date_gmt":"2025-08-26T20:24:20","guid":{"rendered":"https:\/\/9amchef.com\/?p=31773"},"modified":"2025-08-27T03:24:20","modified_gmt":"2025-08-26T20:24:20","slug":"msakhan","status":"publish","type":"post","link":"https:\/\/9amchef.com\/msakhan\/","title":{"rendered":"Msakhan"},"content":{"rendered":"\n
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Msakhan, a beloved dish in Palestine, is often hailed as the country’s national delight! Picture a delightful plate adorned with bread, caramelized onions, and chicken seasoned with sumac. The sumac not only gives it a beautiful color but also a tangy flavor that perfectly complements the sweetness of the onions.<\/p>\n\n\n\n

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Msakhan<\/h2>\n\t\t

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**Taboon Bread:**<\/h4>
  • 2 teaspoons instant yeast<\/li>
  • 1 teaspoon white sugar<\/li>
  • 3 cups all-purpose flour<\/li>
  • 1 cup warm water<\/li>
  • 1\/4 cup olive oil<\/li>
  • 1 1\/2 teaspoons salt<\/li><\/ul>

    **Spiced Onions:**<\/h4>
    • 4 yellow or red onions (finely chopped)<\/li>
    • 3\/4 cup extra virgin olive oil<\/li>
    • 2 tablespoons sumac<\/li>
    • 1 teaspoon cumin<\/li>
    • 1 teaspoon salt<\/li>
    • 1\/2 teaspoon black pepper<\/li>
    • 1 teaspoon 7 spice<\/li>
    • 1 tablespoon pomegranate molasses<\/li><\/ul>

      **Chicken:**<\/h4>
      • 6 pieces bone-in (skin-on chicken legs)<\/li>
      • 1\/4 cup extra virgin olive oil<\/li>
      • 2 teaspoons salt<\/li>
      • 1 tablespoon sumac<\/li>
      • 1 tablespoon minced garlic<\/li>
      • 1\/8 teaspoon cinnamon<\/li>
      • 1 teaspoon black pepper<\/li>
      • 1 tablespoon 7 spice<\/li>
      • 1\/8 teaspoon cardamom<\/li>
      • Juice of half a lemon<\/li><\/ul>

        **Other:**<\/h4>
        • Chopped parsley<\/li>
        • Toasted pine nuts<\/li>
        • Additional pomegranate molasses<\/li><\/ul>\t<\/div>\n\t
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          **Making the Bread:**<\/h4>
          1. In a large mixing bowl, combine warm water, milk, and instant yeast. Mix well.<\/li>
          2. Add all-purpose flour, olive oil, salt, and the proofed yeast. Use a stand mixer or knead by hand until the dough forms.<\/li>
          3. Transfer the dough to an oiled bowl, cover with plastic wrap and a damp towel, and let it rise in a warm place for about 1 to 1.5 hours.<\/li><\/ol>

            **Making the Onions:**<\/h4>
            1. Heat olive oil in a pot over medium heat.<\/li>
            2. Add chopped onions and cook for about 10 minutes until softened.<\/li>
            3. Season with sumac, cumin, salt, black pepper, and 7 spice. Cook for another 40-45 minutes until caramelized.<\/li>
            4. Drizzle with pomegranate molasses and set aside.<\/li><\/ol>

              **Baking the Chicken:**<\/h4>
              1. Preheat oven to 450\u00b0F.<\/li>
              2. In a small bowl, combine olive oil, salt, sumac, minced garlic, cinnamon, black pepper, 7 spice, cardamom, and lemon juice.<\/li>
              3. Coat chicken legs with the marinade and bake for 45-55 minutes until golden and crispy, basting with pan juices.<\/li><\/ol>

                **Assembly:**<\/h4>
                1. Brush the bread generously with chicken juices.<\/li>
                2. Spread caramelized onions on the bread.<\/li>
                3. Place a piece of chicken on top.<\/li>
                4. Sprinkle with sumac, pomegranate molasses, pine nuts, and chopped parsley. Enjoy!<\/li><\/ol>\t<\/div>\n\t
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                  \n\t\t
                  Dinner, Main Course<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                  \n\t

                  Msakhan<\/h2>\n\t\t

                  \n\t\t\t<\/p>\n\t

                  \n\t\t\t<\/div>\n\t
                  \n\t\t

                  **Taboon Bread:**<\/h4>
                  • 2 teaspoons instant yeast<\/li>
                  • 1 teaspoon white sugar<\/li>
                  • 3 cups all-purpose flour<\/li>
                  • 1 cup warm water<\/li>
                  • 1\/4 cup olive oil<\/li>
                  • 1 1\/2 teaspoons salt<\/li><\/ul>

                    **Spiced Onions:**<\/h4>
                    • 4 yellow or red onions (finely chopped)<\/li>
                    • 3\/4 cup extra virgin olive oil<\/li>
                    • 2 tablespoons sumac<\/li>
                    • 1 teaspoon cumin<\/li>
                    • 1 teaspoon salt<\/li>
                    • 1\/2 teaspoon black pepper<\/li>
                    • 1 teaspoon 7 spice<\/li>
                    • 1 tablespoon pomegranate molasses<\/li><\/ul>

                      **Chicken:**<\/h4>
                      • 6 pieces bone-in (skin-on chicken legs)<\/li>
                      • 1\/4 cup extra virgin olive oil<\/li>
                      • 2 teaspoons salt<\/li>
                      • 1 tablespoon sumac<\/li>
                      • 1 tablespoon minced garlic<\/li>
                      • 1\/8 teaspoon cinnamon<\/li>
                      • 1 teaspoon black pepper<\/li>
                      • 1 tablespoon 7 spice<\/li>
                      • 1\/8 teaspoon cardamom<\/li>
                      • Juice of half a lemon<\/li><\/ul>

                        **Other:**<\/h4>
                        • Chopped parsley<\/li>
                        • Toasted pine nuts<\/li>
                        • Additional pomegranate molasses<\/li><\/ul>\t<\/div>\n\t
                          \n\t\t

                          **Making the Bread:**<\/h4>
                          1. In a large mixing bowl, combine warm water, milk, and instant yeast. Mix well.<\/li>
                          2. Add all-purpose flour, olive oil, salt, and the proofed yeast. Use a stand mixer or knead by hand until the dough forms.<\/li>
                          3. Transfer the dough to an oiled bowl, cover with plastic wrap and a damp towel, and let it rise in a warm place for about 1 to 1.5 hours.<\/li><\/ol>

                            **Making the Onions:**<\/h4>
                            1. Heat olive oil in a pot over medium heat.<\/li>
                            2. Add chopped onions and cook for about 10 minutes until softened.<\/li>
                            3. Season with sumac, cumin, salt, black pepper, and 7 spice. Cook for another 40-45 minutes until caramelized.<\/li>
                            4. Drizzle with pomegranate molasses and set aside.<\/li><\/ol>

                              **Baking the Chicken:**<\/h4>
                              1. Preheat oven to 450\u00b0F.<\/li>
                              2. In a small bowl, combine olive oil, salt, sumac, minced garlic, cinnamon, black pepper, 7 spice, cardamom, and lemon juice.<\/li>
                              3. Coat chicken legs with the marinade and bake for 45-55 minutes until golden and crispy, basting with pan juices.<\/li><\/ol>

                                **Assembly:**<\/h4>
                                1. Brush the bread generously with chicken juices.<\/li>
                                2. Spread caramelized onions on the bread.<\/li>
                                3. Place a piece of chicken on top.<\/li>
                                4. Sprinkle with sumac, pomegranate molasses, pine nuts, and chopped parsley. Enjoy!<\/li><\/ol>\t<\/div>\n\t
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                                  \n\t\t
                                  Dinner, Main Course<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                  Msakhan, a beloved dish in Palestine, is often hailed as the country’s national delight! Picture a delightful plate adorned with bread, caramelized onions, and chicken seasoned with sumac. The sumac not only gives it a beautiful color but also a tangy flavor that perfectly complements the sweetness of the onions.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13988,130],"tags":[],"class_list":["post-31773","post","type-post","status-publish","format-standard","hentry","category-dinner","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31773"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31773\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}