Mains
ChefOla Faour
Musakhan Puff Pastry Tart
Puff pastry Musakhan tart—a beautiful, innovative recipe that blends the flavors of the traditional, delicious Musakhan with the tangy sumac in a light, flaky puff pastry crust.
Musakhan tart baked in puff pastry crust in the shape of a tart… an innovative, superb recipe.
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Ingredients
Start here, then move straight into the method.
- 2 large sheets puff pastry
- 2 boiled chicken breasts
- seasonings for boiling the chicken
- 8 large dry onions
- vegetable oil
- salt to taste
- black pepper
- 3 tablespoons sumac or to taste
- 1 coffee cup pomegranate molasses
- 1 cup walnuts
- olive oil
Method
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- Boil the chicken with a little of the seasonings until cooked; you don't want the boiling spices to overpower the Musakhan so the sumac flavor can come through later
- Finely chop the onions and sauté them in a little vegetable oil until they soften
- Sprinkle salt, black pepper and sumac over the onions and stir
- Add the chicken breast shredded by hand into thin strips and stir until the chicken absorbs the sumac flavor well
- Sprinkle pomegranate molasses, then add the walnuts broken by hand into small pieces and stir for a while
- Let the filling cool completely before using
- Roll out a sheet of puff pastry in a tart pan or on a baking tray and prick it with a fork in several places so it doesn't puff up when baked
- Spread the filling, then drizzle a little olive oil over it
- Cover the filling with another layer of puff pastry and fold the dough over the edges to completely seal the filling inside
- Brush the top of the tart or Musakhan mold with a little olive oil
- Prick the surface of the tart lightly with a fork so the puff pastry doesn't puff up in the oven
- Bake the Musakhan puff pastry tart in the oven for about 18 minutes at moderate heat or until the puff pastry is cookedTimers: 18 min
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Recipe tags
MainsLevantDairy freeGluten freeEgg free
