Musakhan Rolls

Musakhan Rolls is a modern take on a traditional classic Palestinian recipe. It is a combo of succulent chicken and caramelized onions sautéed in the embrace of fresh olive oil and wrapped in shrak or tortilla bread.

The classic Palestinian Musakhan roll-ups are stuffed with delectable chicken, puckering sour sumac, sweet caramelized onions, delicious olive oil, and balanced out with the aromatic spices. You mix pepper, lemon juice, and pine nuts lend an unexpected Middle Eastern touch to these addictive rolls that will hit any Ramadan table.

Addictive Palestinian Rolls

The Story Behind Creating Musakhan

Musakhan is a favorite dish of Palestinians everywhere! This meal is a symbol of self-sufficiency in rural Palestine.

Musakhan Rolls are a modern twist on Musakhan, the classic Palestinian version, which is normally prepared as a layered meal with traditional taboon bread.

Origin of Musakhan

The origin of Musakhan starts in Palestine, especially in Tulkarem, where this meal represents the first press of olive oil after the harvest. According to custom, Tulkarem Musakhan is consumed during the olive harvest season.

However, this olive oil-rich dish is considered a Palestinian festive food served throughout the year at family celebrations and gatherings.

Was It Always Rolled?

The Musakhan Rolls are just an updated version of traditional layered Musakhan which is usually topped with caramelized onions, drenched in olive oil, and layered with chicken seasoned with sumac.

What is sumac, you’re wondering? It’s a reddish-purple sour fruit that has been dried and ground into powder.

Wrapping them in rolls is not traditional, but it has gained popularity in the Middle East. It makes this olive oil-infused dish easily accessible for on-the-go lunches, it is a no-mess way of serving it, and turns into the best Middle Eastern appetizer to go along with a larger spread.

From Palestine with Love

Ingredients

The ingredients in the traditional Palestinian Musakhan Rolls recipe create warm, cozy rolls as follows:

Chicken breast

Red onions

Olive oil

Sumac

Salt

Cinnamon

7 spices

Toasted pine nuts

For Chicken Poaching

Cardamom

Nutmeg

Garlic powder

Onion powder

Black Pepper

Cinnamon

For Rolling

Shrak or fajita size tortilla

Delicious Endless Sumac Flavor!

Steps to Prepare the Best Musakhan

For the Stuffing

First, add the chicken to a pot along with the spices for boiling.

Next, cover the chicken with cold water and place it on high heat for 15 minutes, until boiling. Skim the foam and discard.

Then, lower the heat to medium and cover, letting it cook for another 20 minutes or until done.

After that, remove the chicken from the water and let it cool before shredding.

Now, slice the onions into halves. Then slice in the middle to make two thin wing sections. Add the onions to a skillet on medium-low heat. Let them sit for 5-10 minutes, stirring occasionally. Watch them get a light pink color.

Once pink, add in the shredded chicken, along with the sumac, cinnamon, salt, and 7 spices. Mix well then add the oil.

Then, mix well and cook for another 7-10 minutes, until the flavors are mixed and the onions are soft.

Last but not least, add the toasted pine nuts and remove from heat.

Wrapping Process

First of all, cut the shrak into rectangles, about 4 inches in length and 3 inches in width. If you’re using tortillas, cut them in half.

Next, add about 1½ tablespoons of filling to the bottom of your bread and fold the edge’s over.

Now, roll up like a burrito. Brush 1 tablespoon of olive oil on the bottom of your pan and place the rolls seam-side down.

Then, pack them tightly. Brush with another 2 tablespoons of olive oil on top and bake at 450 degrees F for 15 minutes or until crispy. You can broil for a few minutes to get some color.

Finally, serve Musakhan Rolls, with a garnish of parsley, pomegranate seeds, and pine nuts or toasted almonds. Enjoy with plain yogurt and Arabic Chopped Salad.

Embracing Palestinian Cuisine

Musakhan Recipe Variations

You can alter this easy musakhan recipe to suit every special diet and palate.

Bread Alternatives: To begin with the type of bread that wraps our delectable filling, you can choose any bread you have on hand, such as naan, Greek pita, pita bread, or even whole wheat tortillas. Besides, for those following a low-carb diet, they can also enjoy these incredible wraps with sumac chicken but with a little twist; which would be using lettuce leaves instead of bread.

Beyond Chicken Musakhan: Musakhan rolls variations are endless, since lamb or shrimp can substitute chicken, and a dash of heat can be added to this Middle-Eastern roll-up dish!

Vegetarian Musakhan Rolls: This Palestinian roll-up recipe will not disappoint vegetarians! You can craft these rolls to embrace a wide variety of well-seasoned roasted vegetables.

Useful Musakhan Rolls Tips

You can speed up the browning process while frying onions by adding a sprinkle of sugar.

Use a shrak or fajita-size flour tortilla for rolling. Some Middle Eastern countries call Shrak, ”markouk”. Tortilla or shrak bread is thinner, making it easier to roll and resulting in a crispier outer layer.

Fry the onions on low heat for the best result.

You can add a splash of some balsamic vinegar. This will help in balancing the flavors along with granting onions their brownish color.

Also, use a skillet instead of a saucepan when frying the onions. This will prevent onions from sticking. If the onions are sticking in the pan, add a tablespoon of water.

While cooking the chicken, slice the onions and cook in olive oil in a cast iron pan over medium-high heat until golden brown and softened, for about 20-30 minutes.

Pour the chicken juices into the cooked onions for extra flavor.

Journey to Palestine

Storage Tips

Refrigeration: If you have leftovers, allow the Musakhan to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Make sure to separate the bread from the chicken and onions to maintain freshness.

Freezing: If you want to store Musakhan for a longer period, you can also can freeze it. Wrap individual portions or the entire dish tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Frozen Musakhan can last for up to 1-2 months.

Thawing: When ready to enjoy frozen Musakhan, thaw it in the refrigerator overnight. Reheating from frozen can lead to uneven heating and loss of texture.

Reheating: To reheat Musakhan, you can use the oven or stovetop. Preheat the oven to 350°F, wrap the Musakhan in foil to prevent drying out, and heat it for about 15-20 minutes until warmed through.

Avoid Refreezing: Once Musakhan has been thawed, you should not refreeze it. Refreezing can affect the texture and taste of the dish.

Taste of Palestine

Frequently Asked Questions (FAQs)

Must-Try Recipes:

Chicken Musakhan Sliders

Traditional Palestinian Musakhan Recipe

Bukhari Rice and Chicken (Ruz Bukhari)

Crispy Cheese Borek (Turkish Cheese Rolls)

Middle-Eastern Stuffed Cabbage Rolls

Chicken and Spinach Stew

Chicken Shawarma Rice Bowls

Best Marinade For Baked Chicken

Bazlama (Turkish Flatbread)

Halal Cart Chicken and Rice

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Musakhan Rolls

Fatimah

A perfect Palestinian roll, Musakhan, is all about letting fresh, simple ingredients shine: Olive oil, tangy sumac, a hint of spice, caramelized onions, and perfectly roasted chicken wrapped in tortilla bread.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Palestinian

Servings 8

Calories 289 kcal

Ingredients

  

1x2x3x

• 1¼ pound chicken breasts 2 large chicken breasts
• 2 large red onions
• ⅔ cup olive oil
• 4 tablespoons sumac
• ¼ teaspoon cinnamon
• ¾ teaspoon 7 spices
• 1¼ teaspoons salt
• ¼ cup toasted pine nuts
• 3 tablespoons olive oil for brushing

For Chicken Poaching

• ½ teaspoon cardamom or 2 pods
• ¼ teaspoon nutmeg
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon cinnamon or ½ stick

For Rolling

• Shrak or fajita size tortilla

Instructions

 

For Making the Filling

• Add the chicken to a pot along with spices for boiling.
• Cover with cold water and place on high heat for 15 minutes, until boiling. Skim the foam and discard.
• Lower the heat to medium and cover, letting then cook for another 20 minutes or until done.
• Remove the chicken from water and let it cool before shredding.
• Slice the onions into halves. Then slice in the middle to make two thin wing sections.
• Add to a skillet on medium low. Let them sit for 5-10 minutes, stirring occasionally. Watch them get light pink color.
• Once pink, add in the shredded chicken, along with the sumac, cinnamon, salt, and 7 spice. Mix well and add the oil.
• Mix well and cook for another 7-10 minutes until the flavors are mixed well and the onions are soft.
• Add the toasted pine nuts and remove from the heat.

Assembling the Rolls

• Cut the shark into rectangles, about 4 inches in length and 3 inches in width. If you're using tortilla, cut them in half.
• Add about 1½ tablespoons of filling to the bottom of your bread and fold the edge's over.
• Roll up like a burrito. Brush 1 tablespoon of olive oil on the bottom of your pan and place the rolls seam side down.
• Pack them tightly. Brush with another 2 tablespoons of olive oil on top and bake at 450 degrees F for 15 minutes or until crispy. You can broil for a few minutes to get some more color.

Notes

• To speed up the browning process while frying onions, add a sprinkle of sugar.
• Use a shark or fajita-size flour tortilla for rolling.
• Fry the onions on low heat for the best result.
• You can splash some balsamic vinegar. This will help in balancing the flavors along with the brownish color of the onions.
• Use a skillet instead of a saucepan when frying the onions. This will prevent onions from sticking.
• If the onions are sticking in the pan, add a tablespoon of water.

Nutrition

Calories: 289kcalCarbohydrates: 1gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 45mgSodium: 446mgPotassium: 270mgFiber: 0.2gSugar: 0.04gVitamin A: 22IUVitamin C: 1mgCalcium: 7mgIron: 0.5mg

Keyword Msakhan chicken rolls, Msakhan rolls, Musakhan, Sumac chicken rolls

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