Vegan Musakhan


For 2 (for 4)

Aubergine: 1 (2)

Courgette: 1 (2)

Ground Cardamon: 1 pod (2 pods)

Ground Cinnamon: 1 pod (2 pods)

Red Onion: 3 (6)

Sumac: 1 pod (2 pods)

Ground Cumin: 1 pod (2 pods)

Zahtar Spice Blend: 1 pod (2 pods)

Flaked Almonds: 1 pod (2 pods)

Parsley: 1 bunch (2 bunches) 

Coconut Yogurt: 1 pot (2 pots)

Naan Bread: 2 (4)

Nutritional Information:

Per serving: Energy (kcal) 570 Fat 14g of which saturates 2g Carbohydrates 95g of which sugars 13g Protein 22g Salt 0.37g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Once a rich, rustic treat, musakhan is now a perennial Palestinian icon. You dont have to use olive oil to cook it, but it's certainly the traditional approach— musakhan tells the story of Palestine, its farming communities and olive trees. The olive harvest is an annual cause for celebration and feasting, with musakhan ('sakhan' means 'to heat') the preferred way to test the quality of the newly pressed olive oil. If it doesn't change colour or become bitter when used to carameilse the onions, it passes the test. Usually a chicken dish, we've prepared this Mediterranean vegetable version inspired by the original's nutty, appealing flavours. 


  • Preparation time:

    For 2 - 40 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 65 mins