You Are What You Digest


A Vegetarian Musakhan (A Traditional Palestinian Dish)


Musakhan is a traditional Palestinian dish that has four essential components: onions, chicken, sumac, and bread. The bloating factor and the heaviness felt afterwards isn't avoidable! Here I came up with a gentler version of it that can be easily digestible, doesn't include any meat, and still has some of the core flavors of the Mousakhan. Just a small reminder that Ayurvedic food is not just Indian and can be adopted to ANY cuisine.

Serves 4


  • 3 cups of whole wheat flour
  • 2 tsp ghee
  • Water
  • 3/4 tsp salt

Stir flour, salt, and ghee together. Start adding water until the mixture comes together and a slightly sticky dough forms. Break off small golf ball sized pieces and roll on your palms to form balls. On a flat clean surface, throw some whole wheat flour then roll the dough balls out to form thin chapattis. Bring a medium sized pan and heat it up on a medium heat then put on the chapatti on one side for 10 seconds, flip and let it cook fully on the other side then flip again to be fully cooked on the first side. 


  • 4 handfuls of Cauliflower florets
  • 3/4 cup dried chickpeas
  • 2-3  fresh fennel bulbs
  • 4 dashes of fenugreek seeds
  • 3/4 tsp cinnamon powder
  • 1/2 tsp black pepper
  • A dash of nutmeg
  • 1 tsp tsp salt
  • 1-2 tbsp sumac (a red colored middle eastern spice)
  • 1.5 tbsp olive oil
  • 2 tbsp ghee
  • Water

Pre-soak chickpeas overnight. In a pressure cooker, add chickpeas with 4 cups of water and cook till they're tender. Once the pressure cooker builds pressure you should put a timer for 18 minutes. Once done remove from the heat, let the pressure come down by putting the pot under cold running water, open and check if the chickpeas were fully cooked.

 Preheat the oven at 430 F. Cover the cauliflower florets with ghee, cinnamon, black pepper, nutmeg, and 3/4 tsp salt. Roast the cauliflower in the oven until they're golden and tender enough for a fork to go through. 

Chop the fennel into thing lengthwise pieces so that it looks like onions. On a medium heat, add olive oil, 1/4 tsp salt, and fenugreek. Wait for 2 minutes then add chuck in the fennel. Cook until they're soft then put the sumac in with the cooked chickpeas. Saut√© for a couple of minutes then remove off the heat. 

Assemble the dish by putting out the chapatti bread topping it with the cauliflower florets then finishing it off with the fennel and chickpeas!  


Rana HaddadinComment