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Classic Palestinian Msakhan roll-ups are stuffed with delectable chicken, puckering sour sumac, sweet caramelized onions, delicious olive oil, and balanced out with the warmth of aromatic spices

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 6 Ratings
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Palestinian
Servings 8
Calories 289 kcal

Ingredients
  

  • 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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