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M’Sakhan and other musings….

February 24, 2011

So here is another great reason to follow the Mediterranean diet–to fight inflammation! I just stumbled upon this great article:

http://www.fitday.com/fitness-articles/fitness/the-anti-inflammatory-diet-what-does-it-mean-should-i-do-it.html

The jist of it is, a diet that is based on whole foods, including healthy fats like those contained in olive oil and nuts, can help fight inflammation from diebetes, cancer, and other diseases.  With that premise, here is my M’Sakhan recipe in printed form. Since I created my food pilot making this dish (which you can see below) a lot of people wanted more detailed information on the recipe.  So here we go.

M’Sakhan (baked chicken with caramelized onions and pine nuts)

There are some dishes that manage to be fancy and rustic at the same time, M’Sakhan is one of those dishes. This is a  popular Arabic  specialty literally meaning “something that is heated.” Watch the magic happen when you combine flavorful juicy chicken, caramelized onions, and pita bread coated with pan juices and earthy pine nuts. There are many steps to making M’Sakhan to ensure that cooking time for each component is perfect, but you won’t be disappointed with the final golden result of this dish. I found M’Sakhan is a real crowd pleaser at dinner parties, as well as a cozy meal in with the family on a rainy day. If you don’t have sumac on hand, you can substitute allspice, although sumac has a more delicate and tangy flavor.

Here is my step by step video series on how to prepare this dish:

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11 Comments leave one →
  1. August 13, 2011 6:05 am

    I really enjoy watching you make the M’Sakhan and Hareesa!! Can you please send me the amount of Smeed and Yougut you used in the recepie!! I am Palestinian Christian born in the US but my parents were from Ramallah!! I grew up with all of this wonderful food!! As you said mom never measured so your show helps alot!! I do alot of Arabic cooking, Mashi, warek, makloubi, maftool and on and on!! My parents also had an Arabic grocery store and bakery where we specialized in Pita bread!! Keep up the wonderful show!! Wish you were on Cable TV!!

    Thank you so much
    Helen Farah

    • August 29, 2011 10:40 am

      Thank you so much Hele! Pleasure to meet you! The amount of smeed I used 1 cup of smeed, and 1 1/4 cup Greek yogurt. I hope you enjoy the recipe–Sahtein! 😉

  2. Khadija permalink
    October 15, 2011 12:33 pm

    I am very excited to dry this dish for a dinner party we are having. I can’t find the printed form of the recipe. Is it on your webpage?

  3. November 28, 2012 1:16 pm

    Dear Blanche-
    Growing up, this was (and still is) my favorite dish by far. My Palestinian aunt (3amto khayriyeh) made it the best. Her routine is a little different, but this just helped me get it all together. I’m working on MY version of the best M’sakhan ever. Thanks for the tips. Looking forward to learning basboosa next 🙂

    Karim.

    • December 17, 2012 8:02 pm

      That’s what this cuisine is all about–coming up with your best version that you enjoy. I love that there are no set rules, Arab cuisine is super flexible! 😉

  4. Basbousa permalink
    January 31, 2013 3:44 pm

    Hi Blanche, thanks for posting these great videos. Can you just clarify approximately how long did you cook the chicken for at 400 degees? Thx 🙂

    • February 26, 2013 6:56 pm

      Bake at 400 degrees for 15 minutes, then reduce heat to 350. 🙂

  5. Grace permalink
    April 19, 2013 11:53 am

    Blanche, can you please tell me where I can get the full recipe and instructions? I just bought some sumac and I would LOVE to try this recipe. Do you have a cook book?

    • April 29, 2013 4:02 pm

      Thanks for your interest! I don’t have the recipe published in written form yet but I do have 4 videos dedicated to this recipe with step by step instructions. I plan on having the written recipes in my e-cookbook soon, and will have updates on my site on when that will happen 🙂

  6. Hani permalink
    October 20, 2013 2:59 am

    Hi Blanche,
    Looking at your video for how to make Harisseh, it appears to me that you have used 2 cups of smeed, and not 1. I could be wrong though. Could you please confirm.
    BTW, I already tried the Mussakhan and it was amazing. Thank you so much for the detailed, step-by-step video 🙂

    • October 21, 2013 10:15 pm

      HI Hani, thanks so much! Yes I did use 2 cups of smeed 🙂 So glad you enjoyed the mussakhan!!

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