Musakhan Rolls – Chicken Recipe

RatingDifficultyIntermediate

Sumac chicken and caramelized onions are combined to create these musakhan rolls, which are then wrapped in flatbread and baked.

Yields1 Serving
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins
TweetSave
TO BOIL THE CHICKEN
 ¼ Chicken (whole)
 ¼ Onions (small)
 ¼ tsp Salt
  tsp Black pepper
  Bay leaves (dried)
TO COOK THE MUSAKHAN
  Onions (large)
  tbsp Olive oil
 ¾ tbsp Sumac
  cup Chicken broth (made in recipe)
  tbsp Lemon juice
FOR THE WRAPS
 Shraaq bread (or thin flatbread)


1

Place the chicken in a pot and cover with water, then bring to a boil on high heat. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the water.

2

Add the salt, bay leaves and black pepper. Cover and boil on medium heat until cooked (about one and a half hours). Note: If you are using a pressure cooker, it takes around 25 minutes to boil the chicken.

3

Once boiled, remove the chicken, take off the skin and shred the meat with your hands. You’ll need to use the broth later so throw away the onion and bay leaves and set it aside.

4

Now it’s time to make the musakhan. Fry the chopped onion in the olive oil on high heat until translucent, then add the sumac and mix well.

5

Now add the shredded chicken and mix again. Add half of the broth and lemon juice mix and taste. If you find you need more lemon, keep adding lemon juice until it’s the right flavor for you. (Note: Some sumac is sourer than others so you need to be careful with the lemon.) Set aside to cool.

6

Cut the shraaq bread into triangles measuring about 10cm at the base.

7

Before making the mshakhan rolls, if the chicken mixture is dry add some more broth just to moisten it (it should be juicy but not wet). Place 1 ½ tbsp of the chicken mixture at the base of the triangle, fold in the sides, then roll. Scroll through the photos to see how to make the rolls. Once done, you can serve immediately or put in the oven or sandwich press to toast. You can also put some in the freezer and then eat them later.

Ingredients

TO BOIL THE CHICKEN
 ¼ Chicken (whole)
 ¼ Onions (small)
 ¼ tsp Salt
  tsp Black pepper
  Bay leaves (dried)
TO COOK THE MUSAKHAN
  Onions (large)
  tbsp Olive oil
 ¾ tbsp Sumac
  cup Chicken broth (made in recipe)
  tbsp Lemon juice
FOR THE WRAPS
 Shraaq bread (or thin flatbread)

Directions

1

Place the chicken in a pot and cover with water, then bring to a boil on high heat. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the water.

2

Add the salt, bay leaves and black pepper. Cover and boil on medium heat until cooked (about one and a half hours). Note: If you are using a pressure cooker, it takes around 25 minutes to boil the chicken.

3

Once boiled, remove the chicken, take off the skin and shred the meat with your hands. You’ll need to use the broth later so throw away the onion and bay leaves and set it aside.

4

Now it’s time to make the musakhan. Fry the chopped onion in the olive oil on high heat until translucent, then add the sumac and mix well.

5

Now add the shredded chicken and mix again. Add half of the broth and lemon juice mix and taste. If you find you need more lemon, keep adding lemon juice until it’s the right flavor for you. (Note: Some sumac is sourer than others so you need to be careful with the lemon.) Set aside to cool.

6

Cut the shraaq bread into triangles measuring about 10cm at the base.

7

Before making the mshakhan rolls, if the chicken mixture is dry add some more broth just to moisten it (it should be juicy but not wet). Place 1 ½ tbsp of the chicken mixture at the base of the triangle, fold in the sides, then roll. Scroll through the photos to see how to make the rolls. Once done, you can serve immediately or put in the oven or sandwich press to toast. You can also put some in the freezer and then eat them later.

Musakhan Rolls – Chicken Recipe

Leave a Reply

Your email address will not be published.