Musakhan is one of the most popular and traditional Palestinian recipes. It is usually prepared during the olive oil pressing season to celebrate freshly pressed oil but you can see it on the menu ...
- place the onions in a pot and add enough olive oil to submerge the onions completely (it may vary a little with the size of your pot but it took me 2 cups)
- Cook the onions over low heat stirring occasionally till the onions are translucent but still hold their shape and have some texture, you don’t want them to get mushy (this will take 20- 30 minutes)
- Once the onions are done,place them in a colander to drain off the olive oil. Do not discard the oil.
- After all the oil has been drained off, sprinkle the onions with sumac, cardamom and black pepper and toss them till they are completely coated with sumac (note that the color and the taste will deepen when you leave the onions aside so add the sumac gradually, you can always add more if you want)