I could very well be the Musakhan Queen ;)

Yes! as I can’t keep track of the number of spins and twists I have made on the amazing Palestinian Musakhan! ♥️♥️ 🇵🇸 From the Musakhan Pizza, to Musakhan Fatteh, Musakhan cups to Musakhan Pie and of course my famous Musakhan Knafeh Cones (which I have made for @ampalestine this Ramadan, video on this link so you can see how I made it).. Then there is the Musakhan Canapé, which I made for Plated Heirlooms book launch in Bahrain a few years back! I just realized I never shared this recipe with you, and so here it goes, because this is a recipe you will love to serve on your buffets and in pass around parties/events.

I love serving Musakhan Canapés because they are delicious, beautiful and definitely start meaningful conversations, hope you will love serving them too!
🗣BTW, you can go vegan as I have done here, or you can add pulled / cubed chicken if you want to have the full effect. You can drizzle with yogurt (I kept it vegan in this one so I did not, but it goes really nicely (of course). 🤷🏻‍♀️


2 onions, sliced

1/4 cup DS Premium Extra Virgin Olive Oil

1 tbsp DS Sumac and extra for dusting

2 tbsp DS Pine Nuts, toasted

2 tsp DS Himalayan Pink Salt

Black pepper

2 DS Sesame Kaek, sliced, sprinkled with DS olive oil and toasted

Heat the olive oil, and sautéed the sliced onions along with the salt until translucent.

Add the black pepper and sumac and sauté until soft.


Quenelle the onion mixture over the toasted Kaek slice, sprinkle with Sumac, garnish with pine nuts and pomegranate seeds.

Line on plates or trays and place at your buffet or pass around to your guests with the cocktails.

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