Musakhan Rolls

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


chicken breasts red onions black pepper cardamom cinnamon nutmeg olive oil garlic powder onion powder 7 spices sumac salt toasted pine nuts tortilla

For Making the Filling

Step 1

Step 2

Cover with cold water and place on high heat for 15 minutes, until boiling. Skim the foam and discard.

Add the chicken to a pot along with spices for boiling.


Step 3

Lower the heat to medium and cover, letting then cook for another 20 minutes or until done.

Step 4

Remove the chicken from water and let it cool before shredding.

Hot dish

Step 5

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.

Step 6

Step 7

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

Step 8

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

Step 9

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.

Step 1

Add about 1½ tablespoons of filling to the bottom of your bread and fold the edge's over.

Step 2

Step 3

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.

Step 4

Grab The Full Recipe Details Via The Link Below

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