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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Palestinian Musakhan

One may consider "Musakhan" as the Palestinian interpretation of pizza. The dish is comprised of a chicken broth soaked flat bread, serving as a base for a piece of chicken as well as plenty of sumac and toasted pine nuts. Some variations of the dish may be made from a mixture of chicken, sumac, and pine nuts, stuffed in bread rolls. The resulting rolls may be pan fried or baked.
For Persian folks revere meat dripping soaked flat breads which are served with their beloved kebabs. Among many memorable pleasures associated with the Persian kebab, stands the soggy bread underneath the ground meat kebab (i.e. Kubideh). The broth soaked bread in this Palestinian dish, as well as the high quantity of applied sumac, reminds me of the flavor profile of Persian kebabs. Presented here is my recipe for this Palestinian dish.        

4 chicken leg quarters
1 TSP cinnamon
1 TSP allspice
½ TSP granulated garlic
4 Naan breads
¼ cup sumac
4 TBSP Pine nuts or pistachio slivers to garnish

Bring the legs to the room temperature and dust the skin with cinnamon and allspice.
Put a large pan over medium high heat. Brown the chicken, starting form the dusted side. Add the caramelized onions and enough water to stew the chicken. Cook, covered, on medium low heat until the chicken is fully cooked and the broth is thick.
Dip the breads in the pan sauce, letting it soak some of the broth.
Spread some of the caramelized onions on each individual bread and sprinkle each bread with a TBSP of sumac. Toast the bread for 10 minutes in a 425 F (~220 C) oven.
Put a piece of chicken on each toasted bread and garnish with pine nuts or pistachio slivers.