Musakhan is one of the most iconic Palestinian dishes, it’s mainly made with chicken, and the main spice that makes this dish extra special is called sumac. However, today I’m converting this dish into a vegan one. I will be making the chicken version in the near future. The rolls are becoming very popular lately, they’re easy to make and can be an extra nice addition for a party or a gathering.
- 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
- Start by warming up olive oil, add chopped onions. Sauté with occasional stirring on medium heat until onions are softened, this takes about 10-15 minutes then add salt and sumac, stir well together. Set aside
- Use the same pot, take onions out and bring in mushrooms, cover the pot for 2-3 minutes and sauté until mushrooms are softened. About 5-8 minutes. Take all water that comes out of mushrooms.
- Bring back onions over the mushrooms and grilled eggplants (optional) and integrate everything together, adjust salt if needed. Then stir in roasted almonds.
- Take about 1-2 tablespoons of the stuffing and spread over the tortilla and roll like rolling a burrito, but don’t fill it up, keep the rolls thin. Stuff all the tortillas until stuffing is done.
- Place all rolled tortillas on a baking sheet under the broiler for a few minutes only, to warm up and get a golden brownish color.
- Cut each in half and serve alone or with a side of salad.