Mussakhan chicken

Mussakhan

This recipe for a whole roasted leg of lamb comes from the cookbook author Sameen Rushdie, who wrote "Indian Cookery," the classic published in Great Britain in 1988. On Sundays, after a matinee at the Metro Cub Club in Bombay, the Rushdie family often sat down to a special lunch of roast lamb. In this version, the yogurt marinade turns into a rich sauce as it mixes with the braising liquid in the oven. Ms. Rushdie still turns to the dish as the centerpiece of a dinner party, because it can…

The writer Anissa Helou put this bright and tart Syrian dish on the cover of her cookbook "Feast: Food of the Islamic World," which gathers recipes from across the Muslim diaspora. "If there is a dish that symbolizes the cooking of Aleppo, this has to be it," she writes inside; the recipe is adapted from Maria Gaspard-Samra, a chef who taught cooking classes in Aleppo. These small lamb meatballs are browned — take care not to overcook them — and then simmered in a pool of pitted sour…

When you’re after an easy yet healthy dinner, this sumac chicken served with caramelized onions and flatbread is just perfect. So flavorful and incredibly delicious!

Not quite a braise and quicker than a roast, this saucy, tangy one-pot vinegar chicken can be prepared in under an hour with ingredients you probably have on hand. Feel free to use a whole chicken broken down into parts or any combination of breasts, legs, thighs and-or drumsticks, making sure whatever you use is bone-in and skin-on. While the crisp roasted mushrooms and lettuces are optional, they’re unfussy ways to elevate this dish without adding much time to the preparation. Crunchy…

This recipe was inspired by the Middle Eastern dried seasoning mix called za’atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can’t find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum…

Sumac helps temper the sour and the sweet into a happy balance. (Article plus video.)

This Sumac Chicken and Onion sheet pan dinner is bursting with Middle Eastern spices and requires very little effort to make! Simply marinate the chicken and onion slices then pop in the oven and you’re done! The flavours are inspired by classic Palestinian Musakhan. It’s the perfect weeknight dinner.

Msakhan , Msakhan is often considered the national dish of Palestine! It's a beautiful and bright dish plated on bread with lots of caramelized onions and chicken

If, by some chance, you are trying to decide whether to make this dish, don’t hesitate: It’s one of the best thing’s we’ve eaten in ages. The recipe is adapted from Falastin: A Cookbook, by Sami Tamimi and Tara Wigley, which we reviewed in July 2020. In the headnote, Tamimi and Wigley mention that it is the national dish of Palestine, traditionally made in olive-oil pressing season to celebrate the freshly-pressed oil, but now it’s hugely popular year-round. “Growing up, Sami ate it once a…