A modern twist on Palestine’s national dish
Sharing one of my favorite Levantine recipes: Fattet musakhan, a modern twist on Musakhan, widely celebrated as Palestine’s national dish.
Musakhan is a beloved expression of Palestinian culinary heritage, bringing together tender chicken, sweet onions, generous olive oil, and the unmistakable tangible of sumac, traditionally served over taboon bread.These humble ingredients tell a story of Palestinian land, hospitality, and generations of family cooking.
In this modern version, the traditional flavors of musakhan meet fatteh, a beloved Levantine dishserved inlayers. Crispy toasted pita, sumac-spiced shredded chicken, creamy garlic yogurt, and vibrant toppings come together in a dish that honors tradition while offering a fresh twist.
The result is comforting, tangy, crunchy, and creamy all at once — a celebration of Palestinian flavors in every bite.
Ingredients
For the musakhan chicken
- 2 thin pita breads, torn by hand
- 2 chicken breasts, boiled and shredded
- 2 medium onions, chopped
- 3–4 tablespoons olive oil, plus extra for the pita
- ½ teaspoon salt
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon black pepper
- ½ teaspoon ground anise or fennel
- 2–3 tablespoons sumac, to taste
- Juice of ½ lemon
- 2–3 tablespoons chicken broth or water
For the garlic yogurt sauce
- 2 cups Middle Eastern yogurt
- 2 cloves garlic, minced
- ½ cup lemon juice
- Salt, to taste
For the toppings
- Pomegranate seeds
- Fried almonds
- Fresh parsley, chopped
- Pomegranate molasses, for drizzling
ingredients
1. Toast the pi
Preheat the oven to 300°F (150°C). Tear the pitabread into bite-sized pieces by hand and drizzle witholiveoil. Spread on a baking sheet and bake untilgolden and crisp. Keep an eye on them, as they toastquickly.
2. Prepare the musakhan chicken
Heat a skillet and add the chopped onions. Let themsweat for about 30 seconds, then add approximately3tablespoons of olive oil.
Stir in the salt, cumin, coriander, black pepper, andanise or fennel. Cook until the onions soften andbecomefragrant.
Add the shredded chicken, sumac, lemon juice, and asplash of broth or water. Toss everything togetherandcook until heated through, allowing the chicken toabsorb all those beautiful, tangy musakhan flavors.
3. Make the garlic yogurt sauce
In a bowl, whisk together the yogurt, minced garlic,lemon juice, and salt until smooth and creamy. Tasteandadjust the seasoning as needed.
4. Assemble the fatteh
Just before serving, arrange the toasted pita in thebottom of a serving dish. Add the warm musakhan chickens and onions, followed by a generous layer of garlic yogurt sauce.
Finish with extra toasted pita, pomegranate seeds,fried almonds, and fresh parsley. Drizzle with pomegranates molasses for a final touch of sweetness and tang.
Notes & Tips
- Don’t skimp on the sumac. Its bright, lemony tartness is essential to musakhan’s signature flavor .
- Use good-quality olive oil. It is central to thedish’s richness and traditional character.
- Assemble just before serving. This keeps the pita crunchy while the chicken stays warm and the yogurt cool and creamy.
- Make the most of the chicken. Depending on the size of your chicken breasts, you may have extra filling. I used half for the fatteh and wrapped therest into delicious musakhan rolls —anotherwonderful way to enjoy this Palestinian classic.
Serve immediately and enjoy every layer!
Musakhan is more than a meal. As Palestine’s national dish, it represents a rich culinary heritage, the generosity of Palestinian hospitality, and an enduring connection to the land, family, and tradition.