This Palestinian dish called musakhan is traditionally prepared to celebrate the end of the olive harvest. It’s made by slow-roasting chicken with onions and sumac and then encasing it in sheets of taboon flatbread that has been lathered in freshly pressed olive oil. It’s perfect for using up leftover chicken or turkey. Note that the Arabic bread for this recipe has to be bought, not made to my recipe, because home-made bread is not ideal for this recipe.
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