Musakhan Rolls (Vegan)

Musakhan rolls (vegan) are a delightful variation of the classic traditional Palestinian dish, Musakhan, and the chicken Musakhan rolls.

The delicious flavor of mushrooms is mixed with caramelized onions cooked in extra virgin olive oil and lots of sumac spice, then wrapped in thin flat bread into small rolls.

This option of musakhan rolls is a modern twist to turn the chicken musakhan rolls recipe into a fun vegan finger food that can stand alone or added as a side option for any dinner party.

These delicious rolls can be enjoyed next to a bowl of plain yogurt, or a simple basic salad or radish green salad.

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What is Musakhan?

The term "Musakhan" translates to 'heated' in Arabic, a name that catches the essence of this warm, comforting dish. 

Musakhan is a traditional recipe that is considered the national dish of Palestine, it consists of lots of caramelized onions cooked in extra virgin olive oil and lots of sumac spice, spread on traditional taboon bread, (taboon bread is a flat bread made of white and wheat flour baked in a clay oven) and topped with roasted chicken then with some toasted crunchy pine nuts and almonds.

It’s believed that this recipe originated in Tulkarem and Jenin, two cities in the northern part of Palestine. Traditionally, Palestinians made this dish during the fall, celebrating the olive harvest season using the first press of olive oil.

Mushakhan is a dish that is served during family gatherings, and celebrations. It’s a layered dish that you eat with your hands cutting pieces of bread topped with caramelized onions soaked with olive oil.

However, the vegan option musakhan rolls are a modern take on turning this traditional recipe into a great appetizer, snack, or even the main course. So, let's embark on the cooking journey to learn how to prepare these delightful rolls.

Jump to:

• What is Musakhan?
• What is Sumac?
• Equipment
• Ingredients
• Instructions
• Substitution and Variation
• Pro Tips
• Storage and Reheating
• Frequently Asked Questions?
• More Delicious Recipes
• Musakhan Rolls (Vegan)

What is Sumac?

Sumac is a spice made from the dried and ground berries of the wild sumac bush, commonly found in the Middle East and parts of the Mediterranean. It has a tangy, lemony flavor and a vibrant reddish-purple color.

Sumac is often used to add brightness and a citrus-like tartness to dishes, making it a popular ingredient in Middle Eastern cuisine. It can be sprinkled over salads, like fattoush, used as a rub for meats, or stirred into dips like mutabal. Sumac is also great for finishing roasted vegetables or seasoning grain-based dishes.

Equipment

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• Pot – For cooking onions and Mushrooms
• Cutting Board - To use for cutting onions.
• Knife - For chopping onions and slicing chicken.
• Baking Sheet – To bake musakhan rolls.

Ingredients

• Portabella Mushrooms - They are a great substitute for chicken as they provide a chewy delicious texture.
• Eggplants (Optional - Grilled eggplant can be added as an extra vegetable option.
• Onions - White or red onions work fine with this recipe.
• Sumac Spice – Sumac is a spice derived from a berry fruit tree, it has a deep red color with a tangy flavor and is an essential ingredient in this recipe, it can be found at any of the Middle Eastern grocery stores.
• Extra Virgin Olive Oil – A good quality of EVOO is highly recommended, it makes a big difference in the taste.
• Flat Thin Bread – tortilla wraps or shrak bread to wrap the chicken stuffing into a roll.
• Toasted Almond Nuts - Give an extra nutty crunch to the rolls.

Instructions

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step 1 | Warm up some olive oil in a pot over medium heat and add the chopped onions. Sauté, stirring occasionally, until the onions are softened, about 10-15 minutes. Add salt and sumac, stirring well to combine, then set aside.

Step 2 | Using the same pot, remove the onions and add the mushrooms. Cover the pot for 2-3 minutes, then sauté until the mushrooms are softened, about 5-8 minutes. Drain any water released from the mushrooms.

Step 3 | Return the onions to the pot with the mushrooms, and add grilled eggplant if using. Mix everything well, adjusting the salt as needed. Stir in the roasted almonds.

Step 4 | Take 1-2 tablespoons of the stuffing and spread it over a tortilla. Roll it up like a burrito, keeping the rolls thin and not overfilled. Repeat until all the tortillas are stuffed.

Substitution and Variation

• You can use saj bread or any thin flatbread.
• You can use cremini mushrooms
• You can add other vegetables, like carrots or zucchini.

Pro Tips

• 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.
• Toast raw almonds 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.
• You can make the musakhan rolls smaller by cutting each tortilla into 4 triangles, stuff and roll each triangle.
• Use ready-toasted -silvered almonds.

Storage and Reheating

• 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, to maintain a crunchy texture when reheating place them in a toaster oven for a few minutes.

Frequently Asked Questions?

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