Musakhan Rolls — Print Recipe — The Culinary Codex

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.

Ingredients

4 large taboon or thin flatbreads
500g chicken thighs, poached and shredded
6 large onions, thinly sliced
1/4 cup sumac
1/4 cup olive oil
1 tsp allspice
1/2 tsp cinnamon
1/4 cup pine nuts, toasted
Salt and pepper
Extra olive oil for brushing

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.
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.