Lonely Planet Writer

How to make Lebanese msakhan

Lebanese msakhan lined up on a serving platter Try making Soufra's Lebanese msakhan at home © @marjimeals

Here's how to make Lebanese msakhan – one of the delectable dishes served at Soufra in Beirut, Lebanon, and featured in our latest Lonely Planet Food title, Around the World in 80 Food Trucks.


- 1 tbs extra virgin olive oil, plus extra for brushing
- 1 large onion, sliced
- 25g (1oz) sumac
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground cloves pinch of saffron
- ¼ tsp allspice salt, to taste freshly ground black pepper
- 200g (7oz) roasted chicken leg meat, skin discarded, meat stripped from the bone and shredded
- 25g (1oz) almonds or pine nuts, toasted
- markouk bread or 4 flour tortillas


1. Heat 1 tbs of the oil in a large pan over medium heat.
2. Add the onion and cook, stirring occasionally, for 10 minutes.
3. Add the spices, salt and pepper and stir to combine.
4. Add the shredded chicken and nuts and stir well.
5. Allow the chicken mixture to cool. Preheat the oven to 150ºC (300ºF).
6. Meanwhile, cut the markouk or tortilla bread into 8 large triangles.
7. Put a spoonful of the chicken mixture in the middle of each triangle, then fold two sides in and roll it up into a cigar shape.
8. Brush the remaining oil all over the msakhan and arrange on baking sheets.
9. Bake for 10 minutes, or until crispy. Serve immediately.

Find out more about the food truck where this dish is served: 10 of the world's coolest food trucks.

Lonely Planet has taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche to old-fashioned American peach cake, discover how to cook some of the world’s most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.