Musakhan rolls are a delightful variation of the classic traditional Palestinian dish, Musakhan. A delicious flavor of chicken mixed with caramelized onions cooked in extra virgin olive oil and lots of sumac spice, then all wrapped in a thin flat bread into small rolls.
- 2-3 large red onions
- 1/2 cup of extra virgin olive oil
- 1/2 teaspoon of sea salt
- 1 tablespoon of sumac
- 1/4 cup of toasted pine nuts or almonds
- 1 tablespoon olive oil
- 2 breast chicken
- 1 teaspoon sea salt
- 1 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- Juice of one lemon
- 5 flour tortillas cut into 4 pieces.
- 1 tablespoon of extra virgin olive oil to grease baking sheet and brush rolls.
- Chop onions finely and add in a pot over heated olive oil.
- Cook over medium-high heat while sautéing until onions are soft and caramelized, about 10-15 minutes. Then season with salt, black pepper, and sumac.
- Meanwhile, slice chicken into small pieces, add salt, lemon juice, and spices and mix well.
- In a large skillet heat oil over high-medium heat and cook chicken.
- Once chicken is cooked pour over the onion mixture and integrate everything well together. Adjust taste by adding salt and extra sumac if needed.
- Add toasted pine nuts over the mixture.
- Prepare tortillas for stuffing: with a knife or a pizza cutter cut each tortilla into four triangle pieces.
- Place one tablespoon of musakhan stuffing on the top of the triangle, tuck in the sides then roll over the filling to create a roll.
- Place the rolls seam side on a baking tray and continue the process until all filling is done.
- Brush the tops of the rolls with some olive oil and sprinkle with sumac, then bake on a preheated 400 oven for 15-20 minutes or until they’re golden brown and crispy.
- You can use any leftover chicken with this recipe, shredded and add it over cooked onions with olive oil and sumac, then wrap with pita bread.
- These rolls can work well to pre-make and store unbaked in the freezer for future parties or family gatherings.
- Tips for cutting onions without tears:
- Cut onions next to an open flame, such as a gas stove or candle lighting.
- Chilling onions by storing them in the fridge or giving them 30 minutes to blast in the freezer.
- Unbaked musakhan rolls can be stored in the freezer in an ait-tight container or a zip bag for up to 2-3 months.
- No need to defrost them once frozen, just place them on a greased baking sheet, brush them with olive oil, and follow the same baking instructions.
- Baked musakhan rolls can be stored in an air-tight container in the fridge for 3-4 days.
- You can reheat baked rolls in the microwave, and to maintain a crunchy texture when reheating place them in a toaster oven for a few minutes.
- Toast pine nuts under a broiler for 2-4 minutes, or in a skillet heat neutral or olive oil and sauté for 5-7 minutes, stirring frequently to prevent burning.
Keywords: Musakhan, Musakhan Rolls