Musakhan Rolls
Try these Musakhan rolls, made with shredded chicken, caramelized onions, olive oil and lots of sumac! An easy spin on a classic Palestinian dish with sweet and sour flavour notes. Must try!
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 27 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 full chicken legs (skin on and bone in)
- 2 yellow onions
- 3 bay leaves
- 1 cinnamon stick
- 6 cardamom pods
- 6 whole allspice berries
- 4 large Markouk bread (substitute with Lebanese pita or tortillas)
- 6 red onions
- 1 cup olive oil (extra virgin)
- 4 tablespoons sumac (plus more for garnish)
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 2 teaspoons salt
- 1 cup slivered almonds
Instructions
- 1
Start by making a chicken broth by placing the chickens, onions and spices in a pot and covering with water
- 2
Bring to a boil while skimming off the residue as needed and topping up the water
- 3
Simmer for a minimum of 45 minutes or up to 2-3 hours
- 4
Separate the chicken from the broth, shred and set aside. Leftover chicken can also be used for this recipe! In that case, skip to the instructions for making the rolls
- 5
Preheat the oven to 400F
- 6
Slice the onions, they do not have to be too thin and a food processor with a slicing attachment can be used here
- 7
In a large sauté pan, add the olive oil, the onions and 1 tsp of the salt
- 8
Cook them over medium/low heat for around 20-30 minutes, stirring every few minutes until they are softened and lightly golden
- 9
Meanwhile, toast the almonds in a skillet over low heat with 1 tablespoon of olive oil while stirring until they are lightly toasted, set aside
- 10
Once the onions are softened and lightly golden, add the shredded chicken along with the spices and the other teaspoon of salt
- 11
Continue stirring and cook for a further 5-7 minutes, remove from heat and mix in the almonds
- 12
Cut the markouk bread into long strips and place about 1-2 tablespoons of filling before rolling it up. You can secure the edges by folding them in, but it's not necessary
- 13
Place completed rolls in an oiled 9x13 inch casserole dish
- 14
Bake at 400F for 25 minutes, then broil for 5 mins until golden and crispy. Serve with yogurt