Shortcut Palestinian Musakhan Rolls
Ingredients:
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2 lbs boneless, skinless chicken thighs (or breast if you prefer), cut into strips
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2 tbsp olive oil
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2 large onions, thinly sliced
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2 tbsp sumac (a tangy, lemony spice, the star of musakhan!)
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1/2 tsp ground allspice (optional)
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1 tsp ground cinnamon (optional)
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1/2 tsp ground cumin
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1/4 tsp ground turmeric (optional for a little color)
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2 tbsp pomegranate molasses (optional for extra flavor depth)
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1/2 tsp salt, or to taste
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1/4 tsp black pepper
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4 large soft flatbreads (such as lavash or pita)
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Fresh parsley for garnish (optional)
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Lemon wedges (optional, for serving)
Instructions:
1. Sauté the Chicken:
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Heat 1 tablespoon of olive oil in a large pan over medium heat.
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Add the chicken strips and season with a pinch of salt, pepper, cumin, and a little bit of the cinnamon and allspice (optional).
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Cook the chicken for about 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
2. Caramelize the Onions:
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In the same pan, add another tablespoon of olive oil and sauté the sliced onions over medium heat for about 10-12 minutes, stirring occasionally, until they are soft and slightly caramelized.
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Sprinkle the sumac over the onions and stir to coat evenly. If you’re using pomegranate molasses, drizzle it over the onions at this point for a little sweetness and depth of flavor. Let the onions cook for another 2-3 minutes.
3. Combine the Chicken and Onions:
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Add the cooked chicken back to the pan with the onions. Stir well to combine and let the mixture heat through. Taste for seasoning and adjust the salt, pepper, and sumac as needed.
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Optional: If you like a bit of extra flavor, add a squeeze of lemon juice.
4. Assemble the Rolls:
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Lay a piece of flatbread on a flat surface. Spoon the chicken and onion mixture onto the center of the bread, leaving a little space on the edges.
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Roll the flatbread tightly around the filling, folding in the sides as you go, creating a neat roll.
5. Serve:
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Cut the rolls in half for easy serving.
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Garnish with fresh parsley and serve with lemon wedges on the side. If you want, you can serve the rolls with a side of yogurt or tahini sauce for dipping.
Tips:
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Flatbread: If you can’t find lavash or pita, you can use regular tortillas as a shortcut. They won’t be quite the same as the traditional bread, but they’ll still work well!
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Chicken: For even more flavor, you could marinate the chicken in a mix of olive oil, sumac, garlic, and a bit of lemon juice before cooking.
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Make Ahead: You can prep the chicken and onions ahead of time. Once everything is cooked, store it in the fridge for a day or two, and then just warm up before assembling the rolls.
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Vegetarian Option: For a vegetarian version, you can replace the chicken with roasted vegetables (such as eggplant, cauliflower, and zucchini) and follow the same process.
Enjoy!
These shortcut Musakhan Rolls are a perfect blend of tangy sumac, tender chicken, and sweet caramelized onions wrapped in soft flatbread. They’re great for a quick lunch, dinner, or even a party appetizer. Let me know how it goes if you try them!