Oh my this looks mouthwatering! It’s definitely going on my to-cook list!! Also apparently I’ve heard if the onions are cold they don’t cause tears, but I haven’t tried it, so don’t know if it really works.
Oh that's an interesting tip, I'll be sure to try that. I find the best solution is to cut the top and root off all of the onions then leave them for 15 minutes or so until they are done expelling their white juice, that's the stuff that stings when it gets in the air. Please let me know how it turns out!
I just made this dish today & I must say it’s the BEST chicken dish I’ve EVER made!! It’s extremely delicious and the best part is the onion sumac mix 😋 so grateful for this channel came in the right time when I was looking for some change in the kitchen 👌🏾
Yay, that makes me so happy to hear it turned out well. Yeah the Onion and Sumac mix is just something special, I think I may be making that to have on salads in the future as it's just too good. Thank you, we'll keep making videos weekly and hope you'll keep cooking along with us!
I absolutely love the fact that you acknowledge that it's a Palestinian dish, as a Palestinian myself I gotta admit you did the recipe almost the exact same way my mother and grandmother would expect for the layering part which is forgivable since you did an awesome job yum yum thank u
Thank you for promoting Palestinian food . I have been buying ingredients from West Bank sold online to support their local farmers and making Gaza dishes. My little way of supporting Palestinian culture and resisting its appropriation
Just made this,and it was a big hit at home. I admit the large amount and smell of sumac made me sceptic while cooking but once I tasted the bread sumac with some chicken and a dollop of greek yoghurt it turned out a wonderfull combination
This is by far the most authentic recipe I’ve found in comparison to my Palestinian grandmother’s recipe! Amazing job can you do a video on maklooba or even meat pies thanks!
Thank you very much, this recipe was actually taken from our Palestinian friend's mother and we followed it at every step. The thing we had to do was figure out the amounts of each ingredient. I've previously done a maklouba which was a cinnamon and clove spiced meat and aubergine one. We also did sambousek, with a ultra crispy and bubbly dough. Thanks for watching!
I usually add a piece of garlic underneath the chicken skin when baking, making a small tent. The hot air flows underneath the skin and will dry and crisp up the skin. I think it can be an interesting textual contrast with the soft bread.
Yeah, the flavor of the Olive Oil really needs to shine. I got a bottle of unrefined Olive Oil that was almost like freshly juiced Olives. It also makes the dish not as heavy as if you would have used filtered EVOO as there is still some water content in the Oil.
I've been collecting Musakhan recipes from all over the internet plus cookbooks. This is even better than the one in Sami Tamimi's FALASTIN, which I consider the best cookbook I've bought in decades. I'm very excited to make this! I might add chopped dried apricots and golden raisins *WHICH I THINK SHOULD BE SOAKED IN THE HOT BROTH BEFORE BEING ADDED TO THE CHICKEN LAYER ALONG WITH THE PINE NUTS.* I might add 1-2 more onions to the confit, too. Thanks for your terrific recipe! ETA: I don't think that a handful of coriander leaves will be enough of that wonderful flavor, at least not for me. And I want to have some cold yoghurt on the side. So what do you think about mixing yoghurt with coriander leaves and tender stems, finely minced? I hesitate to add anything else *EXCEPT SOME SALT,* but I think the coriander-infused cold thick yoghurt would work nicely, don't you? The only other addition I'm considering for the yoghurt is *ABOUT A TEASPOON OF PRESERVED LEMON PASTE.* ETA2: I'm fascinated by this dish. I found mastic on Amazon and I have everything else. I'll be using chicken leg quarters. I've never been so entranced by a recipe before! 😊
Made this today and was amazing. Thank you for sharing. Do you have any recommendations for the remaining stock and sumac onions left? It seems a waste to throw the stock and not sure it would work with our Sunday roast for gravy. I assume it'll be perfectly fine to strain and freeze the stock for later use? Any recommendations for that use would be very welcome.
I just found this channel and I'm amazed by your recipes! This recipe is the most authentic on i found online and almost identical to the way my mum makes it!! I would suggest that after lightly soaking the bread in the oil, add the onion mixture to each piece of bread individual with an extra pinch of sumac on top, and broil each bread individually on high heat for about a minute. This way every bread will be nicely toasted. Top it off with fried pine nuts/silvered almonds. We usually eat it with a side of yogurt. Cant wait for you next video, keep it up!!!
Thank you, this is actually a friends family recipe, they are from Khalil. We did broil them after adding the sumac onions, but next time we'll do it straight on a tray rather than a baking dish. Glad you liked it and welcome to the channel.
Thank you, it's by far the most flavorful of all the dishes I've made so far. It doesn't seem like it would blow your mind but it seriously is next level. Thanks for checking it out, and be sure to send me some photos!
Ooh! This is going to be EXTRAORDINARY! It looks SO good, I am going to make it immediately! Using a gluten-free bread, unfortunately. But I know it's going to be mouthwatering!
That sounds like a great shortcut! You could make whole wheat flat breads using the recipe in the description if you'd like to keep the fibre and healthy wholegrains. Send me a photo on Instagram when you make it.
I'm so glad I found this channel--we love persian/middle eastern flavors. We recently did a video on my channel making Khoresht Karafs--you gotta try it if you havent!!
Bloody hell. I haven't even eaten this yet but I've cooked the chicken and the onions and I've got a 15ft long barbari ready for it but GOOD LORD the tastes are good. Took the bay leaf and cinnamon out of the stock and blitzed it, so it's already like the best soup ever. The onions are amazing. Only downside is that I'm on a diet so I asked for no sesame seeds on the bread. I'm also six cans into my Friday night so, you know..... well played.
Hi OB! Lovely video. Can you please show us how to cut a whole chicken! I don’t have a butcher 😂 also, should we remove the skin from chicken after cooking it or keep it?
Life without a butcher is hard, I'll be sure to do that in the next video where I need a chicken. In the mean time you can watch this video which shows multiple ways to portion your chicken ruclips.net/video/xcISVmGI4Os/видео.html. The skin is the best part 😆, leave it on and it will crisp up in the oven!
I cut one into 4 pieces in this video ruclips.net/video/aCDXz0SbPl8/видео.html. To cut it into 8 pieces, you cut the breast in half and seperate the drumstick from the thigh. Maybe in a future video.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Oh my this looks mouthwatering! It’s definitely going on my to-cook list!! Also apparently I’ve heard if the onions are cold they don’t cause tears, but I haven’t tried it, so don’t know if it really works.
Oh that's an interesting tip, I'll be sure to try that. I find the best solution is to cut the top and root off all of the onions then leave them for 15 minutes or so until they are done expelling their white juice, that's the stuff that stings when it gets in the air. Please let me know how it turns out!
I just made this dish today & I must say it’s the BEST chicken dish I’ve EVER made!! It’s extremely delicious and the best part is the onion sumac mix 😋 so grateful for this channel came in the right time when I was looking for some change in the kitchen 👌🏾
Yay, that makes me so happy to hear it turned out well. Yeah the Onion and Sumac mix is just something special, I think I may be making that to have on salads in the future as it's just too good. Thank you, we'll keep making videos weekly and hope you'll keep cooking along with us!
I absolutely love the fact that you acknowledge that it's a Palestinian dish, as a Palestinian myself I gotta admit you did the recipe almost the exact same way my mother and grandmother would expect for the layering part which is forgivable since you did an awesome job yum yum thank u
How do you layer ?
❤❤❤
Thank you for promoting Palestinian food . I have been buying ingredients from West Bank sold online to support their local farmers and making Gaza dishes. My little way of supporting Palestinian culture and resisting its appropriation
What website?
@@shad_fz Al-ard
@@shad_fz Al-ard website
@@shad_fz I have tried to respond to your comment many times but for some reason when I post the name of the website, the comment doesn’t get posted
Just made this,and it was a big hit at home. I admit the large amount and smell of sumac made me sceptic while cooking but once I tasted the bread sumac with some chicken and a dollop of greek yoghurt it turned out a wonderfull combination
This is by far the most authentic recipe I’ve found in comparison to my Palestinian grandmother’s recipe! Amazing job can you do a video on maklooba or even meat pies thanks!
Thank you very much, this recipe was actually taken from our Palestinian friend's mother and we followed it at every step. The thing we had to do was figure out the amounts of each ingredient.
I've previously done a maklouba which was a cinnamon and clove spiced meat and aubergine one. We also did sambousek, with a ultra crispy and bubbly dough.
Thanks for watching!
I usually add a piece of garlic underneath the chicken skin when baking, making a small tent. The hot air flows underneath the skin and will dry and crisp up the skin. I think it can be an interesting textual contrast with the soft bread.
I loveee msakhan. And you're absolutely right, using good olive oil is key.
Yeah, the flavor of the Olive Oil really needs to shine. I got a bottle of unrefined Olive Oil that was almost like freshly juiced Olives. It also makes the dish not as heavy as if you would have used filtered EVOO as there is still some water content in the Oil.
I've been collecting Musakhan recipes from all over the internet plus cookbooks. This is even better than the one in Sami Tamimi's FALASTIN, which I consider the best cookbook I've bought in decades. I'm very excited to make this!
I might add chopped dried apricots and golden raisins *WHICH I THINK SHOULD BE SOAKED IN THE HOT BROTH BEFORE BEING ADDED TO THE CHICKEN LAYER ALONG WITH THE PINE NUTS.* I might add 1-2 more onions to the confit, too.
Thanks for your terrific recipe!
ETA: I don't think that a handful of coriander leaves will be enough of that wonderful flavor, at least not for me. And I want to have some cold yoghurt on the side. So what do you think about mixing yoghurt with coriander leaves and tender stems, finely minced? I hesitate to add anything else *EXCEPT SOME SALT,* but I think the coriander-infused cold thick yoghurt would work nicely, don't you? The only other addition I'm considering for the yoghurt is *ABOUT A TEASPOON OF PRESERVED LEMON PASTE.*
ETA2: I'm fascinated by this dish. I found mastic on Amazon and I have everything else. I'll be using chicken leg quarters.
I've never been so entranced by a recipe before! 😊
Love Palestinian Musakhan ❤️
Made this today and was amazing. Thank you for sharing.
Do you have any recommendations for the remaining stock and sumac onions left? It seems a waste to throw the stock and not sure it would work with our Sunday roast for gravy. I assume it'll be perfectly fine to strain and freeze the stock for later use? Any recommendations for that use would be very welcome.
Very nice dish! I should give it a try! Very good description and explanations!
I just received my Palestinian olive oil from West Bank . Can’t wait to make this
I just found this channel and I'm amazed by your recipes! This recipe is the most authentic on i found online and almost identical to the way my mum makes it!!
I would suggest that after lightly soaking the bread in the oil, add the onion mixture to each piece of bread individual with an extra pinch of sumac on top, and broil each bread individually on high heat for about a minute. This way every bread will be nicely toasted. Top it off with fried pine nuts/silvered almonds.
We usually eat it with a side of yogurt.
Cant wait for you next video, keep it up!!!
Thank you, this is actually a friends family recipe, they are from Khalil. We did broil them after adding the sumac onions, but next time we'll do it straight on a tray rather than a baking dish. Glad you liked it and welcome to the channel.
I make msakkhan with Cornish hens, they are great for it
We're making this today. Thanks Obi
Hope you like it as much as we do!
@@MiddleEats it was phenomenal! Thank you
This looks absolutely insane. Definitely trying. Thanks for the Videos.
Im here from the Chinese cooking demystified thread.
Thank you, it's by far the most flavorful of all the dishes I've made so far. It doesn't seem like it would blow your mind but it seriously is next level. Thanks for checking it out, and be sure to send me some photos!
Musakhan 🇵🇸❤️
Ooh! This is going to be EXTRAORDINARY! It looks SO good, I am going to make it immediately! Using a gluten-free bread, unfortunately. But I know it's going to be mouthwatering!
I love this looks super good will try it and let you know, I use another recepie with whole what tortilla and pieces of chicken cooked in the oven
That sounds like a great shortcut! You could make whole wheat flat breads using the recipe in the description if you'd like to keep the fibre and healthy wholegrains. Send me a photo on Instagram when you make it.
I'm so glad I found this channel--we love persian/middle eastern flavors. We recently did a video on my channel making Khoresht Karafs--you gotta try it if you havent!!
Thank you! I checked it out, looks delicious. I'll be sure to make it at some point. Interestingly we also call Celery Karafs in Arabic!
Best video so far with the jokes, and the "oniony sumacy goodness" :D Suggestion: Molokheyya (and don't forget about the sauces episode!) Great job!
Thanks! Still figuring out the perfect Hummus. Molokhiya is definitely coming a little further down the line!
I made the Molokhiya!
Bloody hell. I haven't even eaten this yet but I've cooked the chicken and the onions and I've got a 15ft long barbari ready for it but GOOD LORD the tastes are good. Took the bay leaf and cinnamon out of the stock and blitzed it, so it's already like the best soup ever. The onions are amazing. Only downside is that I'm on a diet so I asked for no sesame seeds on the bread. I'm also six cans into my Friday night so, you know..... well played.
Amazing!
Free Palestine 💚 🇵🇸 from the river to the sea
Please can you make kaak bi ajwa? (Palestine)
is there any vegetable that work with that coating, id like to eat flatbread with filling for breakfast everyday
I'm gonna try this with roasted cauliflower instead of bread tomorrow!
Hi OB! Lovely video. Can you please show us how to cut a whole chicken! I don’t have a butcher 😂 also, should we remove the skin from chicken after cooking it or keep it?
Life without a butcher is hard, I'll be sure to do that in the next video where I need a chicken. In the mean time you can watch this video which shows multiple ways to portion your chicken ruclips.net/video/xcISVmGI4Os/видео.html. The skin is the best part 😆, leave it on and it will crisp up in the oven!
Would you teach us how to break down a whole chicken in 8 pieces? Thank you!
I cut one into 4 pieces in this video ruclips.net/video/aCDXz0SbPl8/видео.html. To cut it into 8 pieces, you cut the breast in half and seperate the drumstick from the thigh. Maybe in a future video.
@@MiddleEats thank you!
wow
What is mastic?
I want Palestine to be free more than ever!!! So I can go there on my next holiday & have this dish in a restaurant 🫶
Where would I find the bread you’ve used in your video, I can tell by the accent you’re local. Thank you
You can check any middle eastern grocery store
@@waedwaed6012 thanks for your response I haven’t been able to find it in my local shop I’ve had it at restaurant and loved it.
Try Turkish supermarkets, they usually have it and their pride bread.
Can you please do a vegan version??! 🙏😋
I think it'll be this exact dish wothout the chicken
What happened to the 4 cloves of garlic 🧄
Wooow
Palestine 🇵🇸
حبيبي الكمون لا يضاف الى المسخن ابدا ، خربت الاكلة
PALESTINIAN
yes not isra hell appropriated
I need to make this but I'll have to find some halal chicken