Musakhan Rolls with Chicken and Onion
The recipe is for musakhan rolls filled with boiled, shredded chicken breast and plenty of onions caramelized in olive oil and seasoned with sumac, ginger, white pepper, chicken seasoning, and salt. The filling is wrapped in saj bread, the tops are brushed with olive oil, then the rolls are browned in the oven at 200°C until golden and crisp. The chef added pomegranate molasses optionally and mentioned that pomegranate is used as a garnish.
Rolled flatbread filled with chicken and onions, seasoned with sumac for a tangy, savory flavor.
Like chicken wraps with tangy onion filling.
Musakhan is known for its sour, warming flavor from sumac. Soft bread works best because it can roll without tearing.
Ingredients
- Saj bread
- Chicken breasts
- Onions
- Olive oil
- 3 tablespoons Sumac
- half a teaspoon Ginger
- half a teaspoon White pepper
- 1 tablespoon Chicken seasoning
- 1 tablespoon Salt
- Pomegranate
- White onion
- Red onion
- Water
- a little Pomegranate molasses
Instructions
- Place the chicken breasts in a pot, cover with water, and leave over the heat until they boil and foam rises to the surface.
- Skim the foam from the surface of the pot, as the chef mentioned that the poaching broth will be used in the recipe.
- Add the white pepper, ginger, chicken seasoning, salt, and sumac to the chicken pot, then leave the chicken to cook in the pot for approximately half an hour.
- Slice the onions crosswise on a cutting board to make strips suitable for musakhan, then combine the white onion and red onion in a bowl.
- Add the sumac and salt to the bowl of onions, then rub the onions with your hands before frying.
- Heat the olive oil in a frying pan, then add the onions and stir until softened and caramelized.
- Remove the cooked chicken from the pot, then shred it by hand into strands.
- Add the shredded chicken to the pan over the onions, then turn on the heat under the pan and mix the ingredients together.
- Add a little more of the same seasonings to the pan; the chef specifically mentioned ginger and sumac, then mix the filling well.
- If the filling looks dry in the pan, add olive oil until it becomes moist.
- Lay the pieces of saj bread out on the work surface, then place an amount of filling on the bread.
- Add a little pomegranate molasses over the filling on the saj bread if desired, as the chef mentioned that it is optional.
- Roll the saj bread around the filling and seal both ends well so that the filling does not come out.
- Grease a Pyrex baking dish with olive oil, then arrange the musakhan rolls in it.
- Brush the outside of the musakhan rolls with olive oil in the Pyrex baking dish.
- Set the oven to 200°C, with both the top and bottom heat on.
- Place the Pyrex baking dish on the lower rack of the oven until the musakhan rolls brown on the bottom and top only, because the filling and bread are already cooked.
- Remove the Pyrex baking dish from the oven when the rolls are golden and crisp, then serve hot.
- Garnish the musakhan rolls with pomegranate and sumac when serving, if desired.