Musakhan is the national dish of Palestine. This is musakhan in omelette form with a few extras.
Traditional Musakhan is roasted chicken and caramelized onions flavoured with cumin and sumac – a lemony spice used in Arab cooking. You can find it at any decent spice shop and every Middle Eastern grocery store.
For this omelette I added a tahini sauce, some cheese (because cheese) and pomegranate for fun.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- 1 Egg, beaten
- 1 tbsp Yogurt (preferably Greek)
- 1 tbsp Tahini (sesame paste)
- Olive Oil
- 1/4 cup Chicken, cooked and shredded
- 1/4 Onion, thinly sliced and caramelized
- 2 tbsp canned Chickpeas, drained
- 1/8 tsp Sumac, ground
- 1/8 tsp Cumin, ground
- a few Pine Nuts, toasted (optional)
- Feta Cheese, crumbled
- Italian (flat-leaf) Parsley, roughly chopped
- Mint, roughly chopped
- a few Pomegranate Seeds
- Stir together yogurt and tahini, season and set aside.
- Heat oil in a pan and add chicken, caramelized onions and chickpeas. Stir in sumac and cumin and cook on medium until nicely mixed and starting to brown a little.
- Remove from heat, stir in pine nuts and season with salt and pepper.
- Make omelette, fill with chicken mixture and top with yogurt sauce. Fold or roll however you’d like.
- Top with crumbled feta, herbs and pomegranate seeds.