Musakhan Pie (Sumac Chicken Stuffed Bread)
Make the enriched yogurt dough, fill with tangy sumac chicken, shape, and bake until golden top and bottom.
Musakhan is a time-honored Palestinian dish of chicken seasoned with sumac, onions, and olive oil, reimagined here as a stuffed pie that is easy to serve and share. This version turns the traditional musakhan flavors into a soft, golden-topped dough while keeping the signature tang of sumac and a touch of pomegranate molasses. A warm dish well suited to gatherings and family tables.
How to Prepare
Make the dough: mix the flour, powdered milk, sugar, yeast, yogurt, salt, and oil; knead into a smooth dough and let it rise for about 1 hour.
Make the filling: boil the chicken breasts and shred them. In a pan with olive oil, saute the chopped onion with the chicken, salt, black pepper, seven spices, cumin, and sumac for a few minutes until combined. Finish with a squeeze of lemon, a dash of pomegranate molasses, and pine nuts if you like.
Shape the dough around the filling into pies.
Brush the tops with the milk-and-coffee mixture for color.
Bake at 200C (390F) until browned on the bottom, then brown the top. Serve warm.
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Let the dough rise fully for a soft pie, and balance the sumac and pomegranate molasses for that signature musakhan tang.
Ingredient Swaps
You can use grilled or leftover chicken instead of boiled to save time. Chicken thighs, shredded, can replace the breasts for a richer flavor. For the glaze, egg yolk or milk alone can be used to get a golden color without additives.
Common Questions
What is the secret to musakhan's flavor?
Sumac is the key element with its distinctive tang, along with sauteed onions and olive oil that give the dish its Palestinian identity.
How do I get a soft dough?
Knead well and let the dough rise for about an hour in a warm place until it doubles before shaping.
Can I prepare the filling ahead?
Yes, make the sumac chicken filling in advance and keep it in the fridge, then fill and bake when needed.
Can I freeze the pies?
Yes, freeze them after baking and reheat in the oven, or freeze them shaped and raw and bake later.
What is musakhan pie served with?
Serve it warm with yogurt or a green salad; it suits a main course or a spot on the mezze table.
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