📝 About This Recipe
A modern, bite-sized take on Palestine’s national dish, these Musakhan Rolls capture the soulful essence of Levantine hospitality. Tender shredded chicken is slow-cooked with a generous amount of floral, tangy sumac and sweet caramelized onions, then wrapped in thin markook bread and toasted until golden and crisp. It is a harmonious celebration of premium olive oil and ancient spices that delivers a burst of authentic Middle Eastern flavor in every crunchy bite.
🥗 Ingredients
Chicken Poaching Liquid
- 1 kg Chicken Breast or Thighs (boneless and skinless)
- 2 pieces Bay Leaves
- 4 pieces Cardamom Pods (cracked)
- 1 piece Cinnamon Stick
- 1 small Onion (quartered)
The Onion Filling
- 4 large Red Onions (finely diced)
- 3/4 cup Extra Virgin Olive Oil (high quality Palestinian oil preferred)
- 4 tablespoons Ground Sumac (fresh, deep burgundy color)
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cumin
- to taste Salt and Black Pepper
- 1/4 cup Pine Nuts (toasted until golden)
Assembly & Garnish
- 4-6 large sheets Markook (Saj) Bread (can substitute with thin flour tortillas or spring roll wrappers)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Pomegranate Molasses (optional drizzle for tang)
👨🍳 Instructions
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1
Place the chicken in a large pot and cover with water. Add the bay leaves, cardamom, cinnamon stick, quartered onion, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until fully cooked.
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2
While the chicken cooks, heat the 3/4 cup of olive oil in a large skillet over medium-low heat. Add the diced red onions and a pinch of salt.
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3
Sauté the onions slowly for about 20 minutes. You want them to be completely soft, translucent, and slightly sweet, but not browned or crispy.
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4
Remove the cooked chicken from the broth (save the broth for another use!). Once cool enough to handle, shred the chicken into small, bite-sized strips using two forks or your fingers.
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5
Add the shredded chicken to the skillet with the softened onions. Stir in the sumac, allspice, cumin, and black pepper.
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6
Cook the chicken and onion mixture together for 5 minutes over medium heat to allow the flavors to meld. Stir in the toasted pine nuts and remove from heat.
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7
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
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8
Prepare the bread: Cut the large Markook sheets into triangles (like pizza slices, about 6-8 per sheet depending on size).
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9
Place about 2 tablespoons of the chicken mixture at the wide end of a bread triangle. Fold the sides in slightly and roll tightly toward the point, similar to a spring roll or cigar.
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10
Dip your finger in a little of the leftover sumac-infused oil from the skillet and rub it over the top of each roll to help them crisp up and add color.
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11
Arrange the rolls on the baking sheet with the seam-side down. Bake for 10-12 minutes, or until the bread is golden brown and crunchy.
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12
Remove from the oven and immediately garnish with fresh parsley and an extra sprinkle of sumac while the oil is still sizzling on the surface.
💡 Chef's Tips
Use the highest quality Extra Virgin Olive Oil you can find; it is the backbone of the dish's flavor. Do not skimp on the sumac—it should provide a deep purple hue and a distinct lemony tang. If your Markook bread is very dry, lightly brush it with a little chicken broth before rolling to make it more pliable. For a vegetarian version, replace chicken with roasted cauliflower florets or sautéed oyster mushrooms. Avoid browning the onions; the goal is a jammy, soft consistency that binds with the olive oil.
🍽️ Serving Suggestions
Serve warm alongside a bowl of thick Greek yogurt or a traditional Cucumber Yogurt Mint salad (Tzatziki style). Pair with a side of spicy Shatta (Middle Eastern chili paste) for those who enjoy heat. Arrange on a platter with fresh pomegranate seeds scattered over the top for a pop of color and sweetness. Serve as part of a mezze spread with hummus, muhammara, and fresh olives. Pairs beautifully with a glass of chilled mint lemonade or a crisp Arak-based cocktail.