Musakhan

Musakhan comes from the olive groves of Palestine and has become a beloved Friday-lunch tradition across Jordan. Its soul is sumac, the deep red spice that gives the dish its tang, along with generous olive oil and onions cooked until they almost melt. The chicken is baked right on top of taboon bread, so the bread soaks up all the juices and turns into the best part of the meal.

Golden onions, tangy sumac, and bread made to soak

The onions collapse into a sweet, wine-dark tangle that perfumes the whole house, while the sumac adds a bright, lemony sourness that cuts through the richness of the chicken. The flatbread underneath emerges crisp at the edges and sodden with juices in the center, and some people fight over the soaked pieces. Pine nuts add a buttery crunch, and a squeeze of lemon wakes everything up. Serve it straight from the baking sheet, torn into pieces, with a simple salad alongside and plenty of napkins.

Craving more? Explore all Jordanian Kitchen recipes.

Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

Jordanian recipes →