Description
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.
Ingredients
Scale
- Tortillas or shrak bread
- 2 large onions chopped
- 2 portabella mushrooms (fresh)
- 1/4 extra virgin olive oil
- 1 tablespoon sumac
- 4-8 ounces of grilled eggplants chopped (optional)
- 1-2 tablespoons of roasted almond nuts
- Sea salt
Instructions
- 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.
- 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.
- Return the onions to the pot with the mushrooms, and add grilled eggplant if using. Mix everything together well, adjusting the salt as needed. Stir in the roasted almonds.
- 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.
- Place the rolled tortillas on a baking sheet and put them under the broiler for a few minutes, just until they are warmed and have a golden brown color.
- Cut each roll in half and serve either on their own or with a side salad.
Notes
- 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.