One of my most favorite things to do is to eat food. I love food. I have a lot of great memories that all involve food. I have a lot of crappy memories that also involve food. From eating sweet treats on the ski hill courtesy of family friends and teammates, to bonding with my girlfriend’s family in the Philippines over island cuisine, food has been a constant staple in my life.
Last year, Jess gifted me a cookbook filled with recipes centered around Mediterranean food. There has to be well over 300 recipes in this book for snacks, appetizers, entrees, desserts, street food, etc. It’s extremely intimidating being a novice domestic boyfriend who’s greatest culinary fame is being a sandwich artist at Subway.
This weekend, however, I finally got up the gall to break out this book to try to make whats called Musakhan. After a quick Google (or by clicking the link), you can see that this is a traditional Palestinian dish consisting of sumac seasoned chicken and caramelized onions. The street version is often served in the pocket of a pita, so that’s what we did.
Chicken and onions doused in cinnamon, allspice, lemon juice, and cracked black pepper creates a perfect combination of flavors that taste just like fall. We garnished with greek yogurt and chopped parsley. I added Sriracha because, why not.
The recipe was extremely easy, only taking one pan and one baking sheet to make. If you are interested in the recipe, I’d be happy to give it to you. I’d recommend this for anyone looking to have a quick and easy dinner. I don’t think this would keep as leftovers if served in the pita, but it could go well over rice if you saved the chicken and onion stuffing.
Breaking out the cookbook was daunting, but it went well! I think I want to try and make a lot of the recipes in this book, so I’m going to review them here. I’ll be taking photos of how it turns out as well.