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This warm, savory Musakhan sumac chicken with caramelized onion flatbread will wow your taste buds in the best way possible! A Traditional Palestinian roast chicken dish, perfectly flavored and roasted to tender perfection, served with sweet caramelized onions, flatbread, and pine nuts. Traditionally, musakhan was made around the olive oil pressing season in October or November to celebrate (and gauge the quality of) the freshly pressed oil. The taboon bread would be cooked in a hot taboon oven, lined with smooth round stones, to create small craters in the bread in which the meat juices, onion and olive oil all happily pool. It’s cooked year round, nowadays, layered with shop-bought taboon, and is a dish to suit all occasions: easy and comforting enough to be the perfect weeknight supper as it is, but also special enough to stand alongside other dishes at a feast. Bread ingredients: 1 cup wheat flour 1 cup all purpose flour 200ml warm water 1tbsp yeast 1tbsp sugar 1tsp salt Bread dough texture must be sticky and soft. To make it easier for you to shape it and roll it, you can add extra flour on the surface and on your hands. Chicken ingredients : 1 whole chicken 1 onion 3 bay leaves cardamom and cloves 1tbsp salt black pepper olive oil 2 liters water Onion mixture ingredients: 1 kilo onions 100ml olive oil 1 tsp. salt 1tsp. cumin 1tsp. whole spice 3 tbsp. Sumac pinch of sugar 3 ladles of chicken stocks مكونات خبز الطابون: 1 كوب طحين أسمر 1 كوب طحين أبيض 200 مل مائ دافىء 1 م ك خميرة 1 م ك سكر 1 م ص ملح مكونات مرق الدجاج: 1 دجاجة 2 لتر ماء زيت زيتون 1 م ك ملح فلفل أسود حب هال و كبش قرنفل 3 ورقات غار 1 بصلة مكونات بصل المسخن: 1 كيلو بصل 100 مل زيت زيتون 1 م ص ملح رشة سكر 1 م ص كمون 1 م ص بهارات مشكلة كوب مرق الدجاج 3 م ك سماق Videography: Firas Zahran Music: Modern Dalona - Palestine culture - دلعونا - ثقافة فلسطين - by Bargoog studio - Oriental music