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Musakhan Rolls with Shredded Chicken, Sumac, and Toasted Almonds Recipe

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3.8 from 10 reviews

Musakhan Rolls are a flavorful Middle Eastern dish that transforms the traditional Palestinian Musakhan into a convenient, delicious roll. Tender shredded chicken cooked with spiced onions, sumac, and toasted almonds is wrapped in thin flatbread and baked to golden, crispy perfection. Perfect as a savory snack or meal, these rolls beautifully combine aromatic spices and textures with a rich, comforting taste.

  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 rolls

Ingredients

For the Chicken

  • 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

For the Rolls

  • 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

Instructions

  1. Make the Chicken Broth: Place the chicken legs, yellow onions, bay leaves, cinnamon stick, cardamom pods, and allspice berries in a large pot. Cover with water, bring to a boil, and skim off any residue. Simmer for at least 45 minutes up to 2-3 hours to make a flavorful broth. Remove the chicken from the broth, shred the meat, and set aside.
  2. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the rolls.
  3. Prepare the Onions: Slice the red onions into medium-thick slices; a food processor with a slicing attachment can speed this up.
  4. Sauté the Onions: In a large sauté pan, heat the olive oil on medium-low. Add the sliced onions and 1 teaspoon salt. Cook gently for 20-30 minutes, stirring frequently, until onions are softened and lightly golden.
  5. Toast the Almonds: In a separate skillet, heat 1 tablespoon of olive oil over low heat. Add the slivered almonds and stir often until they turn lightly toasted. Set aside.
  6. Combine Chicken and Spices: Add the shredded chicken to the sautéed onions along with allspice, cinnamon, sumac, remaining 1 teaspoon salt, and mix well. Cook for an additional 5-7 minutes over medium heat. Remove from heat, then stir in the toasted almonds.
  7. Assemble the Rolls: Cut the flatbread into long strips. Place 1-2 tablespoons of the chicken and onion filling on each strip and roll it up tightly. Folding in the edges to secure is optional.
  8. Bake and Broil: Arrange the rolls in an oiled 9×13 inch casserole dish. Bake at 400°F for 25 minutes. Then switch to broil for 5 minutes to get a golden and crispy finish.
  9. Serve: Garnish with extra sumac if desired and serve hot alongside yogurt for a creamy contrast.

Notes

  • Markouk bread is traditional but Lebanese pita or tortillas can be used as a substitute if unavailable.
  • Leftover cooked chicken can be used to skip the broth-making step for faster preparation.
  • Watch the almonds carefully while toasting to avoid burning as they toast quickly at low heat.
  • Broiling at the end is key to achieving a crispy, golden crust on the rolls.
  • Serve with plain yogurt or a garlic yogurt sauce for added creaminess and balance.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Halal

Find it online: https://recipesvibe.com/musakhan-rolls-with-shredded-chicken-sumac-and-toasted-almonds-recipe/