Musakhan Flatbread with Fresh Salad & Tangy Dressing

A simple musakhan-style dish with tender chicken pieces, caramelized red onions, fragrant sumac, and warm flatbread, served with fresh salad and a creamy tangy dressing.

For the Chicken Musakhan

1.2–1.3 kg chicken fillet, cut into small pieces

5 large red onions, thinly sliced

10 tbsp extra virgin olive oil

5–6 tbsp sumac

Salt to taste

5 long flatbreads

For the Dressing

7 tbsp mayonnaise

3 tbsp cherry vinegar

Juice of 1½ lemons

5 tbsp olive oil

½ tsp salt

For the Salad

2 large heads of lettuce or mixed salad greens

Optional: cucumber, tomatoes, or herbs

Instructions

Cook the chicken

Heat the olive oil in a large pan over medium heat. Add the chicken pieces and cook until lightly golden.

Add the onions

Stir in the sliced red onions and cook until soft and slightly caramelized.i did the opposite but both works.

Season

Add the sumac and salt. Mix well so the chicken and onions are fully coated and fragrant.

Warm the flatbread

Warm the flatbreads in the oven or a dry pan until soft.

Prepare the dressing

In a bowl, whisk together mayonnaise, cherry vinegar, lemon juice, olive oil, and salt until smooth.

Assemble

Place the musakhan chicken mixture over the warm flatbread. Top with fresh salad and drizzle with the dressing.