Traditional Musakhan Flatbread With Sumac Chicken
Musakhan is a beloved Jordanian dish that embodies the rich flavors of the Middle East. It features tender chicken marinated in sumac, served atop flatbread that soaks up the delicious juices, often garnished with pine nuts and onions. This hearty and aromatic meal is a celebratory dish typically enjoyed during holidays and special occasions.
| Ingredients | Quantity |
|---|---|
| Chicken thighs or legs | 1.5 kg |
| Olive oil | 1/2 cup |
| Onions (sliced) | 3 large |
| Sumac | 4 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Pine nuts | 1/2 cup |
| Arabic flatbread (or pita) | 4 large pieces |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Marinate the chicken with olive oil, sumac, salt, and black pepper; let it rest for at least 1 hour.
- In a large pan, sauté the sliced onions in olive oil until soft and golden, then add the marinated chicken and cook until browned and fully cooked.
- Toast the pine nuts in a separate pan until golden.
- Place the flatbread on a baking tray, lay the chicken and onion mixture on top, and bake in a preheated oven at 180°C (350°F) for about 10 minutes to warm the bread.
- Serve hot, garnished with the toasted pine nuts and fresh parsley. Enjoy!
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Roasted Vegetable Musakhan Flatbread
Roasted Vegetable Musakhan Flatbread is a delightful vegetarian twist on the traditional Musakhan dish. It features a medley of seasonal vegetables roasted to perfection and served over flatbread, infused with the same aromatic flavors of sumac and garnished with pine nuts. This dish is not only colorful but also celebrates the essence of the Jordanian holiday spirit, making it a perfect addition to any festive table.
| Ingredients | Quantity |
|---|---|
| Mixed seasonal vegetables (e.g., bell peppers, zucchini, eggplant) | 1.5 kg |
| Olive oil | 1/2 cup |
| Sumac | 4 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Pine nuts | 1/2 cup |
| Arabic flatbread (or pita) | 4 large pieces |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat the oven to 200°C (400°F).
- Chop the mixed vegetables into bite-sized pieces, toss them with olive oil, sumac, salt, and black pepper, then spread them on a baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- Toast the pine nuts in a separate pan until golden brown.
- On a baking tray, place the flatbread and top it with the roasted vegetables.
- Bake for an additional 5-10 minutes to warm the flatbread.
- Serve hot, garnished with toasted pine nuts and fresh parsley. Enjoy!
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Musakhan-Style Flatbread With Pomegranate Molasses
Musakhan-Style Flatbread with Pomegranate Molasses is a vibrant and flavorful dish that beautifully combines the tangy sweetness of pomegranate molasses with the traditional spices and textures found in classic Musakhan. This version features warm flatbread topped with succulent roasted chicken, infused with a rich blend of spices, and finished with a drizzle of pomegranate molasses to enhance the dish’s depth and complexity, making it ideal for festive occasions.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 1.5 kg |
| Olive oil | 1/3 cup |
| Onion (sliced thinly) | 2 medium |
| Sumac | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Arabic flatbread (or pita) | 4 large pieces |
| Pomegranate molasses | 1/2 cup |
| Fresh pomegranate seeds | For garnish |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat the oven to 200°C (400°F).
- In a large bowl, mix olive oil, sumac, salt, and black pepper. Add chicken thighs and coat well.
- In a baking dish, layer sliced onions and place the marinated chicken on top. Pour any remaining marinade over the chicken.
- Roast in the preheated oven for 40-45 minutes until chicken is cooked through and golden brown.
- Remove the chicken from the oven and let it rest momentarily before shredding the meat.
- Lightly toast the flatbreads in the oven for a few minutes, then place the shredded chicken on top along with the roasted onions.
- Drizzle with pomegranate molasses, garnish with pomegranate seeds and chopped parsley, and serve immediately. Enjoy!
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Spiced Lamb Flatbread With Sumac and Pine Nuts
Spiced Lamb Flatbread with Sumac and Pine Nuts is a delightful dish that showcases the rich flavors and aromatic spices of Middle Eastern cuisine. This recipe features tender seasoned lamb, enhanced with the tangy profile of sumac and crunchy pine nuts, served on warm flatbreads. It’s perfect for gatherings and festive celebrations, offering a satisfying combination of textures and tastes.
| Ingredients | Quantity |
|---|---|
| Ground lamb | 1 kg |
| Olive oil | 1/4 cup |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ground cumin | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Sumac | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Pine nuts (toasted) | 1/4 cup |
| Arabic flatbread (or pita) | 4 large pieces |
| Fresh mint leaves (for garnish) | For garnish |
| Lemon wedges (for serving) | For serving |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat, then add chopped onion and minced garlic. Sauté until softened.
- Add ground lamb, cumin, cinnamon, sumac, salt, and black pepper. Cook until the lamb is browned and cooked through.
- Stir in toasted pine nuts and remove from heat.
- Lightly warm the flatbreads in the oven.
- Spread the spiced lamb mixture over the flatbreads, garnish with fresh mint leaves, and serve with lemon wedges. Enjoy!
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Musakhan Flatbread With Grilled Eggplant
Musakhan Flatbread with Grilled Eggplant is a delectable and vibrant dish that highlights the classic flavors of the traditional Musakhan recipe while incorporating the smoky richness of grilled eggplant. This combination creates a unique and satisfying meal that’s perfect for any festive occasion or casual gathering. The fragrant spices and tender roasted eggplant layered on warm flatbread make it a sure crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Eggplants (sliced) | 2 medium |
| Olive oil | 1/4 cup |
| Ground cumin | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Sumac | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Onion (finely sliced) | 1 medium |
| Fresh parsley (chopped) | For garnish |
| Lemon wedges | For serving |
Cooking Steps:
- Preheat the grill or grill pan over medium-high heat. Brush eggplant slices with olive oil, and season with ground cumin, cinnamon, sumac, salt, and black pepper.
- Grill the eggplant until tender and charred, about 4-5 minutes per side.
- In a separate skillet, sauté the sliced onion in olive oil until caramelized and golden brown.
- Lightly warm the flatbreads, then layer the grilled eggplant and caramelized onions on top.
- Garnish with chopped parsley and serve with lemon wedges. Enjoy your Musakhan Flatbread with Grilled Eggplant!
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Chicken and Apricot Musakhan Flatbread
Chicken and Apricot Musakhan Flatbread is a delightful variation of the traditional Musakhan dish, which combines the savory flavors of spiced chicken with the natural sweetness of apricots. This comforting dish showcases the rich culinary heritage of Jordan while offering a balance of taste and texture, making it ideal for festive celebrations or a cozy family meal.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Chicken thighs (bone-in, skin-on) | 4 pieces |
| Dried apricots (halved) | 1 cup |
| Olive oil | 1/4 cup |
| Ground cumin | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Sumac | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Onion (sliced) | 1 large |
| Chicken broth or water | 1 cup |
| Fresh parsley (chopped) | For garnish |
| Lemon wedges | For serving |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat; season chicken thighs with cumin, cinnamon, sumac, salt, and pepper, then brown them for about 5 minutes per side.
- Remove the chicken, add sliced onions to the skillet, and sauté until soft and translucent.
- Return the chicken to the skillet, add dried apricots and chicken broth, then bring to a simmer.
- Cover with a lid and transfer to the oven. Bake for 25-30 minutes, until chicken is cooked through.
- Warm the flatbreads and serve topped with the chicken, apricot mixture, and garnish with parsley and lemon wedges. Enjoy your Chicken and Apricot Musakhan Flatbread!
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Vegetarian Musakhan Flatbread With Chickpeas
Vegetarian Musakhan Flatbread with Chickpeas is a delicious plant-based variation of the traditional Musakhan, celebrating the flavors of the Middle East while maintaining its comforting essence. This dish features crispy flatbread topped with spiced chickpeas, caramelized onions, and the tangy zest of sumac, making it not only delightful but also nutritious for festive occasions or a healthy weeknight meal.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Canned chickpeas (drained) | 1 can (15 oz) |
| Olive oil | 1/4 cup |
| Ground cumin | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Sumac | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Onion (sliced) | 1 large |
| Fresh parsley (chopped) | For garnish |
| Lemon wedges | For serving |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat, then add sliced onions and sauté until they are soft and caramelized.
- Add the drained chickpeas, cumin, cinnamon, sumac, salt, and pepper to the skillet, stirring well to combine the flavors.
- Cook for a few minutes, allowing the chickpeas to warm through and absorb the spices, then remove from heat.
- Toast the flatbreads in the oven for a few minutes until warm.
- Serve the spiced chickpeas and onions over the toasted flatbreads, garnishing with parsley and lemon wedges. Enjoy your Vegetarian Musakhan Flatbread with Chickpeas!
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Sumac Sea Bass Flatbread
Sumac Sea Bass Flatbread is a delightful seafood twist on the classic Musakhan dish, bringing together the freshness of sea bass with the zesty notes of sumac. This dish showcases flaky fish, seasoned beautifully, served over warm, crispy flatbread, and topped with caramelized onions and fresh herbs, making it a perfect centerpiece for festive gatherings or a wholesome dinner.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Sea bass fillets | 4 (about 6 oz each) |
| Olive oil | 1/4 cup |
| Ground cumin | 1 tablespoon |
| Sumac | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Onion (sliced) | 1 large |
| Fresh parsley (chopped) | For garnish |
| Lemon wedges | For serving |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and add sliced onions, sautéing until caramelized.
- Season the sea bass fillets with olive oil, cumin, sumac, salt, and black pepper, then place them in the skillet with the onions and cook until the fish is flaky.
- Toast the flatbreads in the oven until warm and slightly crispy.
- Serve the caramelized onions and sea bass over the toasted flatbreads, garnishing with fresh parsley and lemon wedges. Enjoy your Sumac Sea Bass Flatbread!
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Musakhan-Inspired Flatbread With Beet Hummus
Musakhan-Inspired Flatbread With Beet Hummus is a vibrant and flavorful dish that brings together the traditional elements of Musakhan with a modern twist. This recipe features roasted chicken seasoned with sumac, served over warm flatbread, paired with creamy beet hummus. The combination of the tangy sumac and the earthiness of beets creates a delightful balance, making it perfect for entertaining or a cozy family meal.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Chicken thighs (boneless) | 4 pieces (about 1 lb) |
| Olive oil | 1/4 cup |
| Ground sumac | 2 tablespoons |
| Ground cumin | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Onion (sliced) | 1 large |
| Fresh lemon juice | From 1 lemon |
| Fresh parsley (chopped) | For garnish |
| Cooked beets | 2 medium-sized, diced |
| Tahini | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Lemon juice (for hummus) | From 1 lemon |
| Olive oil (for hummus) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté sliced onions until caramelized, then set aside.
- Season the chicken thighs with olive oil, sumac, cumin, salt, and pepper, then roast in the oven until cooked through and golden.
- In a food processor, blend cooked beets, tahini, garlic, lemon juice, and olive oil until smooth to make the beet hummus.
- Toast the flatbreads in the oven for a few minutes until warm.
- Assemble the dish by layering the flatbreads with beet hummus, topped with roasted chicken and caramelized onions, garnishing with fresh parsley. Serve and enjoy!
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Zaatar & Sumac Flatbread With Feta Cheese
Zaatar & Sumac Flatbread With Feta Cheese is a delightful Middle Eastern-inspired dish that combines the aromatic flavors of zaatar and sumac with creamy feta cheese, all brought together on warm flatbread. Perfect as an appetizer or a light meal, this dish embodies the essence of Jordanian cuisine and is ideal for sharing with friends and family during holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Olive oil | 1/4 cup |
| Ground zaatar | 3 tablespoons |
| Ground sumac | 1 tablespoon |
| Feta cheese | 1 cup, crumbled |
| Fresh parsley (chopped) | For garnish |
| Sliced tomatoes | 1 cup |
| Sliced cucumbers | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Brush the flatbreads with olive oil and sprinkle with zaatar and sumac.
- Place the flatbreads on a baking sheet and bake in the oven for about 5-7 minutes, until lightly toasted.
- Remove from the oven and top with crumbled feta cheese, sliced tomatoes, and cucumbers.
- Season with salt and black pepper, and garnish with fresh parsley before serving. Enjoy your delicious flatbread!
Musakhan Flatbread Wrap With Fresh Herbs
Musakhan Flatbread Wrap With Fresh Herbs is a traditional Jordanian dish that’s perfect for sharing during festive occasions. This delicious wrap features roasted chicken flavored with sumac and spices, all enveloped in warm flatbread, topped with a fresh herb salad that adds a vibrant touch to each bite. It’s a comforting and aromatic meal that truly embodies the celebration of family and togetherness.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Cooked chicken (shredded) | 2 cups |
| Olive oil | 1/4 cup |
| Ground sumac | 2 tablespoons |
| Ground allspice | 1 teaspoon |
| Fresh parsley (chopped) | 1/2 cup |
| Fresh mint (chopped) | 1/4 cup |
| Sliced onion | 1 medium |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a skillet, heat the olive oil over medium heat and sauté the sliced onions until soft and translucent.
- Add the shredded chicken, sumac, allspice, salt, and black pepper to the skillet and stir until well combined, heating through for about 5 minutes.
- In a bowl, mix the chopped parsley and mint with lemon juice, adding a pinch of salt.
- Lay a piece of flatbread on a plate, spoon a generous portion of the chicken mixture onto the center, and top with the fresh herb salad.
- Roll the flatbread tightly around the filling and serve warm. Enjoy your Musakhan flatbread wrap!
Spicy Chicken Musakhan Flatbread
Spicy Chicken Musakhan Flatbread is a delightful twist on the classic Jordanian dish, infusing a bit of heat into the traditional flavors. This version features tender, spicy roasted chicken enveloped in warm flatbread, making it an irresistible option for anyone who loves a kick in their food. Perfect for gathering with friends and family, this dish captures the essence of Jordanian hospitality and the joy of sharing good food.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Cooked chicken (shredded) | 2 cups |
| Olive oil | 1/4 cup |
| Ground sumac | 2 tablespoons |
| Ground allspice | 1 teaspoon |
| Fresh chili (finely chopped) | 1 medium |
| Sliced onion | 1 medium |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | 1/2 cup |
| Fresh mint (chopped) | 1/4 cup |
Cooking Steps:
- In a skillet, heat the olive oil over medium heat and sauté the sliced onions until soft and translucent.
- Add the shredded chicken, ground sumac, allspice, chopped chili, salt, and black pepper to the skillet and mix well, cooking for about 5 minutes until heated through.
- In a bowl, combine the chopped parsley and mint with lemon juice, and add a pinch of salt to taste.
- Place a piece of flatbread on a plate, fill it with the spicy chicken mixture, and top with the herb salad.
- Roll the flatbread tightly around the filling, serve warm, and enjoy your Spicy Chicken Musakhan Flatbread!
Musakhan Flatbread With Onion and Olive Topping
Musakhan Flatbread With Onion and Olive Topping is a rustic, flavorful dish that highlights the essence of Middle Eastern cuisine. This variation showcases caramelized onions and black olives layered on soft, warm flatbread, creating a savory and aromatic experience perfect for any gathering or celebration.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Sliced onions | 2 large |
| Olive oil | 1/4 cup |
| Black olives (sliced) | 1/2 cup |
| Ground sumac | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | 1/2 cup |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- In a skillet, heat the olive oil over medium heat, then add the sliced onions and cook until they are caramelized, about 10-15 minutes.
- Stir in the ground sumac, cumin, salt, and black pepper, mixing well to coat the onions evenly.
- Top the flatbreads with the caramelized onion mixture and scatter the sliced olives on top.
- Place the flatbreads in a hot oven or on a grill for a few minutes, just until warmed through.
- Remove from heat, drizzle with lemon juice, sprinkle with fresh parsley, and serve warm for a delicious Musakhan experience!
Sumac and Spice-Roasted Cauliflower Flatbread
Sumac and Spice-Roasted Cauliflower Flatbread is a vibrant and hearty dish that brings a delightful twist to traditional Musakhan, combining the earthy flavors of roasted cauliflower with aromatic spices, all served on warm flatbread. This vegetarian-friendly recipe is not only nutritious but also offers a colorful and satisfying option for holiday meals or gatherings.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Cauliflower florets | 1 medium head |
| Olive oil | 1/4 cup |
| Ground sumac | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | 1/2 cup |
| Lemon wedges | For serving |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, sumac, cumin, paprika, salt, and black pepper until evenly coated.
- Spread the seasoned cauliflower on the prepared baking sheet and roast in the oven for 20-25 minutes, or until golden and tender.
- Warm the flatbreads in the oven or on a grill for a few minutes.
- Top the warm flatbreads with the roasted cauliflower and sprinkle with fresh parsley before serving with lemon wedges on the side for a zesty finish.
Sweet Musakhan Flatbread With Date Syrup and Nuts
Sweet Musakhan Flatbread with Date Syrup and Nuts is a decadent variation of the traditional Musakhan dish, incorporating sweet elements that elevate it into a delightful dessert or sweet snack. This recipe features warm flatbreads drizzled with rich date syrup and topped with a mix of nuts, making it perfect for holiday celebrations or special occasions.
| Ingredients | Quantity |
|---|---|
| Arabic flatbread (or pita) | 4 large pieces |
| Date syrup | 1/2 cup |
| Mixed nuts (chopped) | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Sesame seeds (optional) | 2 tablespoons |
| Fresh mint leaves (for garnish) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Brush the flatbreads with olive oil and place them on a baking tray.
- Bake the flatbreads for 5-7 minutes until warm and slightly crisp.
- Remove the flatbreads from the oven and drizzle with date syrup.
- Sprinkle the chopped mixed nuts and ground cinnamon on top. Optionally, add sesame seeds for extra crunch.
- Return to the oven for an additional 3-5 minutes to warm through.
- Garnish with fresh mint leaves before serving warm.
