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Musakhan Rolls on a rounded plate with a bowl of yogurt sprinkles with some sumac

Musakhan Rolls

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  • Author: Wafa Shami
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Method: Stove Top and Oven
  • Cuisine: Middle Eastern


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.



Onion Mixture

  • 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

For Chicken

  • 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

For Wrapping

  • 5 flour tortillas cut into 4 pieces.
  • 1 tablespoon of extra virgin olive oil to grease baking sheet and brush rolls.


  1. Chop onions finely and add in a pot over heated olive oil.
  2. 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.
  3. Meanwhile, slice chicken into small pieces, add salt, lemon juice, and spices and mix well.
  4. In a large skillet heat oil over high-medium heat and cook chicken.
  5. Once chicken is cooked pour over the onion mixture and integrate everything well together. Adjust taste by adding salt and extra sumac if needed.
  6. Add toasted pine nuts over the mixture.
  7. Prepare tortillas for stuffing: with a knife or a pizza cutter cut each tortilla into four triangle pieces.
  8. 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.
  9. Place the rolls seam side on a baking tray and continue the process until all filling is done.
  10. 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.