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Palestinian Musakhan
By Faten Omar
Musakhan, my forever favorite Palestinian dish, embodies the rich Palestinian cuisine with its vibrant flavors and aromatic spices. Every bite of Musakhan evokes how rich our cuisine is. I make my dish with love, using ingredients that come from my beloved lands such as olive oil from Tulkarem in Palestine and Jordanian sumac. This is a dish that fills my heart and soul.
Ingredients
• Whole chicken
• 1 cup of olive oil
• 3 large spoons of sumac
• Pine nuts or almonds
• 3 large onions, cut into thin slices
• 4 Iranian flatbreads
• Salt
• Black pepper
• Bay leaves and cardamom (whole spices)
How to make it
1. First, cut the chicken into pieces then boil the chicken with the whole spices (bay leaves and cardamom) and a spoonful of olive oil. Set the stock aside after the chicken is cooked.
2. Now start with the onions. Place the onions in the pan over low heat, adding a little salt and olive oil. Add some of the chicken stock then cover the pan with a glass lid so you can easily see the amount of remaining water.
3. Stir the onions from time to time so they cook evenly. When the water evaporates and the onions are cooked well, add the sumac.
4. Grill the chicken inside the oven then let it soak in the onions and olive oil.
5. Soak the bread with the olive oil and onions and place them on a serving plate, then place half of the onions on top of it, then add a little chicken stock on top and arrange the grilled chicken.
6. Add more sumac on the top.
7. Roast the pine nuts or the almonds and decorate your dish.
By Shakir Reshamwala
Pav bhaji is a beloved street food dish originating from the bustling streets of Mumbai. It consists of a flavorful vegetable curry known as “bhaji” served alongside buttered and toasted bread rolls called “pav”, which are also a key part of Bombay’s other iconic streetside snack — vada pav. Pav bhaji is a culinary delight that combines spicy, tangy and buttery flavors, making it a favorite among food enthusiasts.
Ingredients
• 3 medium-sized potatoes, boiled and mashed
• 1 cup finely chopped cauliflower florets, carrots and green beans
• ½ cup green peas, boiled
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1 green bell pepper (capsicum), finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, finely chopped (adjust according to spice preference)
• 2 tablespoons pav bhaji masala
• 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons butter
• 1 tablespoon oil
• Fresh coriander leaves, chopped for garnish
• Lemon wedges for serving
• Pav (bread rolls), sliced and lightly toasted with butter
How to make it
1.Heat oil and butter in a large pan or kadai over medium heat.
2.Add minced garlic, grated ginger and chopped green chilies. Sauté for a minute until fragrant.
3.Add chopped onions and cook until they turn translucent.
4.Add chopped tomatoes and cook until they soften and become mushy.
5.Add chopped bell pepper (capsicum) and cook for a few minutes until they are slightly tender.
6.Add finely chopped mixed vegetables and boiled green peas. Mix well.
7.Add pav bhaji masala, red chili powder, turmeric powder and salt. Mix until all the vegetables are well coated with the spices.
8.Add the mashed potatoes and mix everything together.
9.Using a potato masher or the back of a spoon, mash the vegetables until you get a smooth consistency. You can also leave it slightly chunky if you prefer.
10.Cook the bhaji for another 5-7 minutes, stirring occasionally. If it looks dry, you can add a little water to adjust the consistency.
11.Once the bhaji is cooked and the flavors are well combined, turn off the heat.
12.Garnish with chopped coriander leaves and a dollop of butter.
13.Serve hot with lightly toasted pav (bread rolls) and lemon wedges on the side.
Enjoy your homemade pav bhaji!
