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  • Olive oil 100.0 ml
  • Onion, sliced 500.0 g
  • Spinach 350.0 g
  • Sumac 40.0 g
  • Cumin powder 5.0 g
  • Knorr Professional Vegetable Bouillon Powder (6x1.1kg) old 10.0 g
  • Salt 5.0 g
  • Jackfruit, young, pulled 500.0 g
  • Pine nuts, toasted 20.0 g
  • Saj bread, large 3.0 pc

Tahini Pomegranate Sauce:

Musakhan is a Palestinian Arab cuisine dish, composed of roasted chicken baked with onions, sumac, allspice, and fried pine nuts. Our recipe is vegan-friendly, and we used jackfruit instead of chicken, a perfect sharing appetizer for both buffet and à la carte menu.



  1. Rolls:

    • Saute onion with olive oil until translucent.
    • Add spinach, seasoning and cook for another minute.
    • Remove from heat and mix in the jackfruit.
    • Add the toasted pine nuts.
    • Cool completely.
    • Cut bread in triangle shape and roll.
    • Bake in the oven at 180°C for 12 minutes or until golden crisp.
    • Serve with tahini sauce and pomegranate molasses.
  2. Tahini Pomegranate Sauce:

    • Using a blender, mix all ingredients together until smooth mixture.