Musakhan is an inveterate Palestinian recipe, loved by children and adults so much. A lot of people think that it is pretty hard and incredible invention, but indeed there is nothing much easier and lighter than this meal.
To day I was baking Taboun bread, and I have brought some chicken from the freezer, so I decided to “kill two birds with one stone”; I will make Musakhan, since, I have already fresh bread and the oven still hot.
And I hope by God will, that I would succeed in explaining it to you in such easy and simple way.
We will need pieces of chicken according to the number of the individuals, also a lot of onion in accordance with the quantity in which every loaf of bread should talk about three onions.
Olive oil mixed with corn oil in order to alleviate from acridity of the olive oil , Sumac, salt, and (mixed) nuts for adornment , Aromatic Bouquet for boiling the chicken “one onion + cardamoms + bay leaves + cinnamon stick” and the most important is the homemade native Taboun bread .
Firstly, we clean and wash very well then water on the fire then add teaspoon of salt, and put the onion as whole with out cutting it, till we got spume or cream which must be removed from the chicken. Note that, we put salt to prevent the spume from getting mixed with the broth so it will keep its consistency.
After removing the spume we add all of the aromatic bouquet and leave it on the fire till the chicken become well cooked, and in the meantime we get a medium size onion and chop it into tiny pieces just like cube-shaped.
heat some oil then add the chopped onion where the onion should be covered by the oil but not completely.
It’s better to scatter a little bit of salt on the onion and leave it for five to ten minutes till it becomes lightly brown and little bit crispy. Do not leave till it dissolve in the oil, so it will keep its taste.
Take it away from fire and to it plenty of sumacs and stir well
And now we get the bread
Oil the surface and the edges with oil in which we have browned the onion and put a plenty of the on the bread and distribute it well.
Put it in the oven till it becomes roasted from both sides and get the delicious crunchy. Some people put some little of the chicken broth, as for me, I do not prefer that, and I think it is not a good idea, because the bread will become mellow and will lose the crunchy taste.
Now the chicken becomes well cooked. So, we will get it away from the broth and put it in a salver, then add some oil, onions, sumac and spices as you wish.
And also put in the oven to get it roasted from both sides , In the meantime, we put some of the broth in a presto pressure cooker and add to it some rinsed crushed wheat, or bulgur (Ferek), and leave it on fire in order to prepare the crushed wheat (Ferek) soup which is indispensable beside Musakhan. The time needed to cook the soup inside presto pressure cooker does not exceed 15 minutes. In the interim, we start to fry the bread and the chicken till the soup becomes ready.
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Way of presentation
Put the bread in a large salver and put on the chicken on its top in a regular way and ornament it with nuts.
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Wonderful !!!! Your work and style is fantastic ! I love it !!!!!!
That would be a more upscale pizza.
Traditional recipe of Brazilian cuisine “MOQUECA”
Moqueca de Peixe A Baiana Recipe
Ingredients
1.5kg of fish (grouper, monkfish, kingfish, salmon, or mahi mahi)
Juice of 2 lemons
Salt
Pimenta Malegueta(hot red chilis) finely chopped
Qty flat leaf parsley and spring onions finely chopped
Qty Coriander/Cilantro
4 or 5 tomatoes
2 red onions finely chopped
Qty garlic paste
Qty extra virgin olive oil
The milk of one fresh coconut is traditional, about 600mls
Dende oil
Method
Finely chop the cilantro, parsley,spring onions, tomatoes and chillis. Set aside.
Chop garlic, add salt, and continue chopping, until a paste forms (use a mortar and pestle if that’s easier). Add to herbs.
Prepare fillets on aseparateplastic chopping board to avoid cross-contamination.
Heat a large clay pot, over a low/medium flame
Add mixed herbs, chillis, garlic and tomatoes
As soon as you start to smell the perfume from the herbs filling the kitchen, add a splash of olive oil.
Clean fish, descale and rinse thoroughly. Pat dry with a paper towel.
Squeeze fresh lemon juice over the fish, season with salt, and carefully place over the herbs.
Add coconut milk, and dende oil.
Pop on the lid, and leave until cooked.
When the flesh starts to leave the bone you know its ready. About 15-20 minutes.
Serve direct to the table
Open the lid and allow the perfume to escape at the table. It’s a must.
Serve with plain white rice.Moqueca de Peixe A Baiana Recipe
Ingredients
1.5kg of fish (grouper, monkfish, kingfish, salmon, or mahi mahi)
Juice of 2 lemons
Salt
Pimenta Malegueta(hot red chilis) finely chopped
Qty flat leaf parsley and spring onions finely chopped
Qty Coriander/Cilantro
4 or 5 tomatoes
2 red onions finely chopped
Qty garlic paste
Qty extra virgin olive oil
The milk of one fresh coconut is traditional, about 600mls
Dende oil
Method
Finely chop the cilantro, parsley,spring onions, tomatoes and chillis. Set aside.
Chop garlic, add salt, and continue chopping, until a paste forms (use a mortar and pestle if that’s easier). Add to herbs.
Prepare fillets on aseparateplastic chopping board to avoid cross-contamination.
Heat a large clay pot, over a low/medium flame
Add mixed herbs, chillis, garlic and tomatoes
As soon as you start to smell the perfume from the herbs filling the kitchen, add a splash of olive oil.
Clean fish, descale and rinse thoroughly. Pat dry with a paper towel.
Squeeze fresh lemon juice over the fish, season with salt, and carefully place over the herbs.
Add coconut milk, and dende oil.
Pop on the lid, and leave until cooked.
When the flesh starts to leave the bone you know its ready. About 15-20 minutes.
Serve direct to the table
Open the lid and allow the perfume to escape at the table. It’s a must.
Serve with plain white rice.
It’s a wonderful, delicious recipe .Thanks alot