Traditional Palestinian Msakhan Pie
Ingredients
- 2 1/4 cups flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons corn oil
- 1 cup warm milk
Filling
- 6 pieces chicken fillet
- 1/2 cup olive oil
- 3 large onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons sumac
- 1/4 cup fried pine nuts
Preparation
In the mixer bowl, place flour, yeast, salt, and sugar. Attach the dough hook and mix for a few seconds to combine the ingredients. Add oil and milk, run the mixer on low speed to form the dough.
Place the dough in an oiled bowl, brush the surface with oil, cover with plastic wrap, and set in a warm place until the dough doubles in size.
For the filling, in a large skillet, heat the oil, add the onion, and stir until wilted. Add the chicken and sumac, stir to mix. Add the pine nuts and set aside until cooled.
Prepare a shallow baking tray and set it aside.
On a floured surface, place the dough. Using a rolling pin, roll out the dough into a rectangle about 1/2 centimeter thick.
Using a sharp knife or pizza cutter, cut the longer edges of the rectangle into diagonal strips about 1 inch wide, leaving the center third uncut for the filling.
Spread the filling in the center of the rectangle. Fold the strips over the filling alternately to form a braid shape.
Place the msakhan pie in the baking tray. Brush the surface with egg yolk and let it rest for 10 minutes.
Bake the msakhan pie in the oven at 200°C for 25-30 minutes until golden brown.
