Musakhan Rolls Recipe

At such a brilliant time of the year, I have craving for a specialty dish of my mother and it’s called “Musakhan”, though easy dish and an absolute delight but to be fair the original dish is in need of a certain setting and is quite messy. Today I will share this alternative twist that you can pack for lunch.

30 minutes | Makes 6 servings | By Lama Haddadin

Ingredients

1 whole  chicken (or chicken breast)
4  large  onions
5 tbsp  sumac
 pine nuts (roasted)
1 thin  Arabic bread / tortilla bread
 salt & pepper (to taste)
1  cup  Olive Oil

Preparation

Cut chicken in half and boil until done, debone it and leave it aside.

Peel onions, cut in half and chop into crescents.

Take a big pan and add a generous splash of Olive Oil and sauté onions till they start changing color, lower the heat and leave them to cook. When you see the onions have just gotten juicy, add your salt and pepper to season.

Drain onions; in a bowl add the chicken, pine nuts, couple of spoons of olive oil and sumac. Mix them well and leave them aside for a while.

Cut large bread into 4 for better sized rolls.

Grab some of the mix and roll the bread making sure you tuck in the filling at the sides.

Heat up some Olive Oil in a shallow frying pan and line the rolls up, fry for a couple of minutes till they are golden crispy.

Suggestions:

Serve Musakhan rolls hot with yoghurt.