Sumac Roast Chicken and Bread Bake: Sami Tamimi's Fattet Musakhan 2026

Sumac roast chicken and bread bake, known as fattet musakhan, is a Palestinian celebration dish that brings together tender chicken, crispy pitta, and a creamy yoghurt sauce. This recipe by Sami Tamimi is a fusion of two beloved dishes: musakhan (sumac-spiced chicken over flatbread) and fattet (a bread and yoghurt casserole). The result is a rich, comforting meal that's perfect for sharing.

What is Fattet Musakhan?

Fattet musakhan combines the best of both worlds: the tangy, earthy flavours of sumac-spiced chicken and onions with the creamy, garlicky yoghurt sauce and crispy bread of fattet. It's a dish that embodies the generous, communal spirit of Palestinian cooking. Typically served in a large platter, it's meant to be enjoyed with family and friends.

Ingredients for Sumac Roast Chicken and Bread Bake

Here's what you'll need for the main dish and the yoghurt sauce:

• For the chicken and bread: 4 pitta breads (160g), cut into 5cm chunks; 75ml olive oil; salt and black pepper; 1½ tsp ground cumin; 1½ tbsp sumac; ¼ tsp ground cinnamon; ¼ tsp ground allspice; 800g boneless, skinless chicken thighs; 2 tbsp lemon juice; 30g pine nuts; 1 large red onion, thinly sliced; 5g flat-leaf parsley, chopped.
• For the yoghurt sauce: 400g Greek-style yoghurt; 40g tahini; 1 garlic clove, crushed; 2 tsp lemon zest; 2 tbsp lemon juice; ¾ tsp salt.
• For the cucumber avocado salad: 1 cucumber, diced; 1 avocado, diced; 2 tbsp olive oil; 1 tbsp lemon juice; salt and pepper to taste.

Step-by-Step Instructions

1. Prepare the Bread and Chicken

Preheat the oven to 190°C (170°C fan)/375°F/gas 5. In a bowl, toss the pitta chunks with 1 tbsp olive oil and a pinch of salt. Spread on a baking tray and bake for 10-12 minutes until crispy. Set aside. In a small bowl, mix the cumin, sumac, cinnamon, allspice, 1 tsp salt, and ½ tsp black pepper. Rub the chicken thighs with 1 tbsp olive oil, then coat with the spice mixture. Heat 1 tbsp olive oil in a large ovenproof pan over medium-high heat. Sear the chicken for 3-4 minutes per side until browned. Transfer the pan to the oven and roast for 20-25 minutes until cooked through. Remove chicken, let rest, then slice.

2. Make the Yoghurt Sauce

In a bowl, combine the Greek yoghurt, tahini, crushed garlic, lemon zest, lemon juice, and salt. Mix well until smooth. Set aside.

3. Caramelize the Onions

In the same pan used for the chicken, add the sliced red onion and cook over medium heat until soft and golden, about 10 minutes. Add a splash of water if needed. Stir in the remaining sumac and lemon juice. Cook for another 2 minutes.

4. Assemble the Dish

In a large serving dish, spread half the yoghurt sauce. Layer with the crispy pitta, then the sliced chicken, and finally the caramelized onions. Drizzle with olive oil and sprinkle with pine nuts and parsley. Serve with the remaining yoghurt sauce on the side.

5. Make the Cucumber Avocado Salad

In a bowl, combine diced cucumber and avocado. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently.

Why This Recipe Works

The combination of textures and flavours is what makes this dish so special. The crispy pitta soaks up the creamy yoghurt and the juices from the chicken, while the sumac-spiced onions add a tangy kick. The fresh salad provides a cooling contrast, balancing the richness of the main dish.

Tips for Success

• Use day-old pitta: It crisps up better and absorbs the sauces without getting soggy.
• Don't skip the tahini: It adds a nutty depth to the yoghurt sauce.
• Adjust sumac to taste: Sumac is tangy, so start with the recommended amount and add more if you like.
• Make ahead: You can prepare the components separately and assemble just before serving.

Nutritional Information (per serving)

FAQ

Conclusion

Sami Tamimi's fattet musakhan is a stunning centerpiece for any gathering. With its layers of crispy bread, tender sumac chicken, and creamy yoghurt, it's a dish that comforts and impresses. Serve it with the cucumber avocado salad for a fresh contrast, and enjoy the communal spirit of Palestinian cuisine.

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