Sumac Caramelized Onion Musakhan Recipe

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 composed of roasted chicken baked with carmelized onions Sumac Caramelized Onion Musakhan Recipe

Musakhan is a Palestinian cuisine dish, composed of roasted chicken baked with carmelized onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. This recipe adds a few other ingredients to make it amazing for bulan pahala and stand out on your menu. Try it out now!


For the Topping

Extra virgin olive oil 100 ml
Red onion, sliced 500 g
Sugar 50 g
Vinegar 30 g
Sumac Powder 100 g
Chicken thighs, boneless, diced 600 g
Knorr Chicken Shawarma Marinade (6x750g) 30 g
Black Pepper, crushed 10 g
Garlic Clove minced 60 g
Knorr Tomato Pronto (6x2kg) 300 g
Mozzarella cheese grated 300 g
Roasted Pine nuts 300 g
Baby spinach 150 g

For the Dough
Water 740 ml
Instant yeast 14 g
Bread flour 1.20 kg
Olive Oil 120 ml
Castor sugar 8 g
Knorr Vegetable Powder (6×1.5kg) 10 g


For the Topping

Slowly sauté onions in 50 ml olive oil until translucent. Sprinkle with sugar and slowly continue to cook, we need only little light brown colour. Add vinegar and allow to evaporate. Keep aside

Marinade chicken in olive oil, black pepper, garlic and Knorr Chicken Shawarma Marinade

Grill on charcoal for smokey flavour, shred the chicken and keep aside

Layer the dough with Knorr Tomato Pronto, mozzarella, chicken and then caramelized onions.

Bake in the oven, once done layer with spinach and sprinkle with sumac and pine nuts

For the Dough

Combine the warm water 50C , yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the center.

Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl

Brush a bowl lightly with oil.

Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.

Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size

Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your toppings and bake

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