Musakhan Rolls
لفائف المسخن (moo-SAH-khan ROLLS)
Sumac Chicken Bread Rolls
Shredded sumac-spiced chicken and deeply caramelized onions rolled in thin taboon bread, baked until crisp. These portable rolls capture all the beloved flavors of traditional musakhan in an elegant, hand-held form.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Poach chicken thighs in seasoned water until cooked through, about 25 minutes. Shred the meat finely and set aside.
-
2
Slowly cook sliced onions in olive oil over medium-low heat for 30 minutes until deeply caramelized and jammy. Stir in sumac, allspice, and cinnamon.
-
3
Toss shredded chicken with the sumac-onion mixture and toasted pine nuts. Season generously with salt and pepper.
-
4
Lay flatbreads on a work surface. Spread the chicken-onion filling evenly across each bread, leaving a small border.
-
5
Roll each bread tightly into a log, then slice into 5cm pieces. Place cut-side up on an oiled baking sheet.
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6
Brush tops with olive oil and bake at 200C for 12-15 minutes until golden and crisp on the edges. Serve warm.
Did You Know?
Musakhan rolls were invented by Palestinian home cooks as a clever way to serve the beloved national dish at large gatherings where individual plates were impractical.
Chef's Notes
Equipment Tips
- large skillet
- baking sheet
- cutting board
The Story Behind Musakhan Rolls
Musakhan rolls represent the creative evolution of Palestinian cuisine, adapting the beloved traditional musakhan into a modern, shareable format. While the original dish features whole pieces of chicken atop sumac-drenched bread, these rolls emerged in Palestinian kitchens as party food, perfect for Ramadan iftar tables and large family celebrations. They preserve every essential flavor — the pungent sumac, sweet caramelized onions, and fragrant olive oil — while adding a crispy, golden exterior that makes them irresistible.
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