Name: Musakhan Rolls with Shredded Chicken, Sumac, and Toasted Almonds Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 3 full chicken legs, skin on and bone in; 2 yellow onions; 3 bay leaves; 1 cinnamon stick; 6 cardamom pods; 6 whole allspice berries; 4 large Markouk bread (substitute with Lebanese pita or tortillas); 6 red onions; 1 cup extra virgin olive oil; 4 tablespoons sumac, plus more for garnish; 1 teaspoon allspice; 1 teaspoon cinnamon; 2 teaspoons salt; 1 cup slivered almonds

Jump to Recipe· 3.8 from 10 reviews

If you have ever wished to take a classic Middle Eastern favorite and give it a fresh, fun twist, then this Musakhan Rolls with Shredded Chicken, Sumac, and Toasted Almonds Recipe is going to delight your taste buds and impress your guests. It captures all the cozy, spiced flavors of traditional Musakhan but wraps everything up in crispy, golden rolls packed with tender shredded chicken, tangy sumac, and crunchy toasted almonds. Every bite offers the perfect balance of savory richness and bright zest, making it a memorable dish that’s just as wonderful as a hearty family dinner or a conversation-starting appetizer.

Ingredients You'll Need

The image shows a rectangular white baking dish with two turquoise handles, filled with 28 evenly arranged rolled pastries in four rows. Each pastry is golden brown with some darker spots, showing a rough, crispy texture on the thin outer layer. The pastries vary slightly in length and thickness but are tightly packed together, covering the entire dish. The dish is placed on a white marbled surface, and to the left, part of a white bowl with some green garnish is visible. photo taken with an iphone --ar 4:5 --v 7

This recipe uses straightforward, wholesome ingredients that come together effortlessly but deliver layers of flavor, texture, and color that will make your kitchen smell amazing and your table look stunning.

Chicken legs with skin and bone: These give juicy, flavorful meat perfect for shredding after a slow simmer.
Yellow onions: Cooked slowly until golden, they add sweetness and depth to the filling.
Bay leaves, cinnamon stick, cardamom pods, allspice berries: These whole spices infuse the chicken broth with warm aromatic notes.
Markouk bread: Traditionally thin and flexible, ideal for rolling but Lebanese pita or tortillas work wonderfully as substitutes.
Extra virgin olive oil: Rich and fruity, it’s essential for caramelizing the onions and toasting the almonds.
Sumac: This vibrant, tangy spice is the signature flavor that brightens every bite.
Ground allspice, cinnamon, and salt: These seasonings deepen and round out the filling’s flavors beautifully.
Slivered almonds: Toasted for a crunchy contrast that keeps the texture exciting.

How to Make Musakhan Rolls with Shredded Chicken, Sumac, and Toasted Almonds Recipe

Step 1: Prepare the Chicken

Start by making a rich chicken broth. Place the chicken legs whole (skin on and bone in), the peeled onions, and all the whole spices—bay leaves, cinnamon stick, cardamom pods, and allspice berries—into a pot, covering them generously with water. Bring the mixture to a boil, gently skimming off any residue that rises to the surface, and add water as needed to keep the ingredients submerged. Let this simmer lovingly for at least 45 minutes, but for best tenderness and depth of flavor, aim for up to two or three hours. Once the chicken is cooked through and tender, fish out the meat, shred it carefully, and set it aside. This broth will have such a beautiful aroma and can even be saved for soups or stews.

Step 2: Prepare the Onions and Almonds

While the chicken cooks, slice the red onions for your filling. They don’t have to be paper-thin; a food processor with a slicing attachment can take the work off your hands. Heat the olive oil in a large sauté pan and add the sliced onions along with a teaspoon of salt. Allow the onions to cook slowly over medium-low heat, stirring every few minutes. This process may take 20 to 30 minutes, but patience here rewards you with wonderfully sweet, softened onions tinged with golden edges. Simultaneously, heat a smaller skillet over low heat with a bit of olive oil and toast the slivered almonds, stirring gently until they take on a light golden hue and a toasty aroma. Set these aside for the final mix-in.

Step 3: Combine Chicken and Spices

Once your onions are perfectly caramelized, stir in the shredded chicken, ground allspice, cinnamon, sumac, and the remaining teaspoon of salt. Keep cooking and stirring this mixture for another 5 to 7 minutes so the spices meld seamlessly with the savory sweetness of the onions and chicken. Finally, fold in the toasted almonds, ensuring every bite will have a delightful crunch.

Step 4: Assemble and Bake the Rolls

Preheat your oven to 400 degrees Fahrenheit. Lay out your markouk bread or chosen substitute and cut it into long strips ready to cradle your filling. Spoon about 1 to 2 tablespoons of your luscious chicken and onion filling onto each strip before rolling it up snugly. You can gently fold in the edges to lock the filling inside, though the rolls are usually stable enough without additional securing. Arrange the rolls in a lightly oiled 9 by 13-inch casserole dish, ensuring they have enough room. Bake in the oven for 25 minutes, then switch to the broiler setting for an extra 5 minutes to achieve that irresistible golden and crispy finish. These rolls pair beautifully with a side of creamy yogurt for cutting through the richness.

How to Serve Musakhan Rolls with Shredded Chicken, Sumac, and Toasted Almonds Recipe

A round white plate with a light green tint holds five small rolled wraps that are golden brown with a crispy texture, each sprinkled with small green herb pieces. On the right side of the plate is a small round bowl filled with white creamy sauce topped with a light sprinkle of brown spice. At the bottom right of the plate, there is a small bunch of fresh flat green parsley leaves. The plate sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnish, sprinkle a pinch of fresh sumac over the warm rolls just before serving to heighten the tangy brightness. A scattering of fresh parsley or pomegranate seeds can also add a pop of color and fresh flavor that complements the savory filling beautifully.

Side Dishes

Complement these rolls with cooling dips such as thick labneh or a garlicky yogurt sauce. Light, fresh salads with cucumbers, tomatoes, and mint create a lovely balance against the richness of the chicken and onions. Roasted vegetables or simple lemony couscous are also fantastic companions.

Creative Ways to Present

Serve your Musakhan Rolls with Shredded Chicken, Sumac, and Toasted Almonds Recipe in a rustic wooden platter lined with parchment paper for an inviting presentation perfect for casual gatherings. Alternatively, cut the rolls into bite-sized pieces and serve them as appetizers with dipping sauces on the side. Elevate your presentation by stacking the rolls and drizzling a little olive oil and a sprinkle of sumac on top right before serving.

Make Ahead and Storage

Storing Leftovers

Leftover musakhan rolls store well in an airtight container in the refrigerator for up to three days. Keep them chilled and covered to maintain their freshness. When ready to enjoy again, they can be reheated gently without losing much of their crispy charm.

Freezing

If you want to make these rolls ahead for a busy day, freeze them before baking by placing them in a single layer on a baking sheet until firm. Once frozen, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to one month. When you’re ready to bake, simply pop them in the oven longer at a slightly lower temperature to ensure they heat through without burning.

Reheating

To reheat, gently warm the musakhan rolls in a preheated oven at 350 degrees Fahrenheit for 10 to 15 minutes until heated through and crisp on the outside. Avoid microwaving if possible, as that can make the rolls soggy and take away from the lovely texture you worked so hard to create.

FAQs

Can I use chicken breast instead of chicken legs for this recipe?

While chicken breast can be used, chicken legs provide more flavor and tenderness due to their higher fat content. If using breast, consider cooking it in the broth longer for good flavor and be careful not to dry it out while shredding.

What if I cannot find sumac?

Sumac is key to that signature tangy flavor, but if you can’t find it, a squeeze of fresh lemon juice or a mixture of lemon zest and a pinch of salt can provide a nice substitute.

Can I make this recipe vegetarian?

The chicken is central to this Musakhan Rolls recipe, but for a vegetarian twist, you can replace the chicken with sautéed mushrooms or spiced roasted eggplant for a similar savory and satisfying filling.

How can I make the rolls crispier?

To get beautifully crispy rolls, make sure to broil them at the end of baking for a few minutes until they develop a golden crust. Also, avoid overfilling the rolls, or they may become soggy while cooking.

Is Markouk bread necessary, or can I use other breads?

Markouk bread is traditional and ideal due to its thinness and flexibility, but Lebanese pita, tortillas, or even lavash can be wonderful alternatives depending on your preference and availability.

Final Thoughts

I truly can’t recommend the Musakhan Rolls with Shredded Chicken, Sumac, and Toasted Almonds Recipe enough — it’s a delicious adventure into the flavors that define comfort food with a Middle Eastern flair. Whether you’re sharing them with family or serving them at a party, these rolls bring warmth, zest, and crunch in every bite. Give this recipe a try and watch it become a favourite that you’ll turn to again and again. Your kitchen (and your belly) will thank you!