📝 About This Recipe
Experience the soul of Palestinian street food with this modern, handheld twist on the traditional Musakhan. This dish features tender shredded chicken infused with the citrusy punch of premium sumac, nestled against a bed of deeply caramelized red onions and toasted pine nuts. Wrapped in soft markook or tortilla bread and toasted to a golden crisp, it’s a vibrant explosion of Middle Eastern flavors that perfectly balances tang, sweetness, and spice.
🥗 Ingredients
The Chicken & Poaching Liquid
- 800 grams Chicken Breast or Thighs (boneless and skinless)
- 2 pieces Bay Leaves
- 1 piece Cinnamon Stick
- 4 pieces Cardamom Pods (cracked)
The Onion Filling
- 4 large Red Onions (halved and thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (use high-quality Palestinian oil if possible)
- 4 tablespoons Sumac (ground, deep burgundy color)
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Salt and Black Pepper (or to taste)
- 1/4 cup Pine Nuts (toasted until golden)
The Wraps & Assembly
- 6 pieces Markook or Shrak Bread (can substitute with large flour tortillas)
- 1 cup Greek Yogurt (for serving)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the chicken in a large pot and cover with water. Add the bay leaves, cinnamon stick, and cardamom pods. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is fully cooked and tender.
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2
While the chicken cooks, heat the 1/2 cup of olive oil in a large skillet over medium-low heat. Add the sliced red onions and a pinch of salt.
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3
Sauté the onions slowly for about 20-25 minutes. You want them to be completely soft, translucent, and slightly caramelized, but not browned or crispy.
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4
Once the chicken is cooked, remove it from the broth (save the broth for soup!) and let it cool slightly. Shred the chicken into bite-sized strips using two forks.
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5
Add the shredded chicken to the skillet with the softened onions. Stir well to coat the chicken in the flavorful olive oil.
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6
Sprinkle the sumac, allspice, cumin, salt, and pepper over the chicken and onion mixture. Stir continuously for 3-5 minutes on low heat to allow the spices to bloom.
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7
Fold in the toasted pine nuts and half of the chopped parsley. Remove the skillet from the heat and taste, adjusting salt or sumac if you prefer more tang.
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8
Prepare your bread. If using large Markook or tortillas, you may want to cut them into smaller rectangles or triangles for easier rolling.
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9
Place a generous 3-4 tablespoons of the chicken-onion mixture at the bottom third of the bread. Leave some room on the sides to tuck them in.
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10
Fold the sides of the bread inward and roll tightly from the bottom up, creating a neat cylinder (similar to a burrito or spring roll).
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11
Lightly brush the outside of the wraps with a little more olive oil or the leftover oil from the skillet.
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12
Heat a clean skillet or panini press over medium heat. Place the wraps seam-side down and toast for 2-3 minutes per side until golden brown and crispy.
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13
Slice the wraps diagonally and garnish with the remaining fresh parsley and an extra sprinkle of sumac.
💡 Chef's Tips
The quality of your olive oil and sumac is paramount; look for sumac that is deep red and moist rather than brown and dry. Don't rush the onions; low and slow heat is the secret to that characteristic Musakhan sweetness. If the filling feels too dry, add a splash of the reserved chicken poaching broth to the skillet. For a vegetarian version, replace the chicken with roasted cauliflower florets or oyster mushrooms. To prevent the bread from tearing, ensure it is fresh and at room temperature before rolling.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Greek yogurt or a garlic-infused tahini sauce. A simple Arabic salad of diced cucumbers, tomatoes, and lemon juice provides a refreshing crunch. Pair with a glass of ice-cold Ayran (savory yogurt drink) to balance the acidity of the sumac. Pickled turnips or wild cucumbers on the side add a wonderful vinegary pop. Enjoy with a hot cup of mint tea after the meal to aid digestion.