Musakhan is Palestine’s unofficial national dish—a comforting, traditional meal of roasted chicken baked over bread saturated with sumac, caramelized onions, and olive oil. But let’s be real: making the full dish is a big commitment! That’s why we’re focusing on the popular, easy, and incredibly delicious adaptation: Musakhan Chicken Rolls.
These rolls pack all the complex, tangy, and savory flavors of classic Musakhan into a simple, handheld appetizer or main dish. They’re perfect for dinner, game day, or when you need a little Middle Eastern comfort fast. The secret lies in a generous amount of sumac, which gives the dish its signature crimson color and citrusy punch. Get ready to roll!
Ingredients: Gathering Your Flavor Powerhouses
For the Filling
Ingredients:
- 3 cups Cooked, shredded chicken (rotisserie is great!)
- 4 large Yellow or white onions, thinly sliced
- 4 tbsp Sumac (The key spice!)
- 1/2 cup Extra Virgin Olive Oil (EVOO)
- Salt and Black Pepper To taste
For the Rolls & Garnish
Ingredients:
- 10–12 sheets Thin flatbread (like Markook or large tortillas)
- 1/2 cup Pine nuts, toasted
- 1/4 cup Extra Olive Oil (for brushing)
Step-by-Step: Rolling Your Musakhan Masterpiece
Follow these steps to create the perfect blend of savory filling and crisp rolls.
Part 1: Caramelizing the Sumac Onions
- Sauté the Onions: Heat the 1/2 cup of olive oil in a large, deep skillet over medium-low heat. Add the sliced onions. This process is slow—don’t rush it! You want the onions to soften and slowly caramelize, not burn. Cook for 20–25 minutes, stirring occasionally, until they are golden, tender, and meltingly soft.
- Add the Flavor: Remove the skillet from the heat. Stir in the 4 tablespoons of sumac, salt, and black pepper. The sumac will instantly color the oil and onions a beautiful crimson-purple.
- Combine the Filling: Add the shredded chicken to the onion mixture. Stir everything gently until the chicken is completely coated with the sumac-infused oil and onions. Taste and adjust the salt and sumac, if needed.
Part 2: Assembling the Rolls
- Prep the Bread: Lay one piece of flatbread or tortilla on a clean cutting board. If you’re using large flatbread (like Markook), cut it into long rectangles (about 6–8 inches wide).
- Fill and Roll: Spoon a generous line of the chicken and onion filling across the bottom edge of the bread. Fold in the sides (like a burrito) and then roll the bread up tightly from the bottom. This ensures the filling stays inside.
- Repeat: Continue filling and rolling until all the chicken mixture is used up.
Part 3: Baking and Finishing
- Bake the Rolls: Preheat your oven to 375°F (190°C). Lightly brush the exterior of each Musakhan chicken roll with the remaining olive oil. Place the rolls seam-side down on a baking sheet.
- Bake for Crispness: Bake for 12–15 minutes, or until the rolls are golden brown and crispy on the outside.
- Garnish: While the rolls are baking, quickly toast the pine nuts in a dry pan until light golden.
- Serve: Transfer the hot rolls to a serving platter. Sprinkle generously with the toasted pine nuts. Serve immediately with a side of plain yogurt or a light lemon-tahini dipping sauce, if desired.
Conclusion: The Authentic Taste, The Modern Way
Learning how to make Musakhan Chicken Rolls is a fantastic way to experience the unique flavors of Palestinian cuisine without spending hours in the kitchen. These crispy, tangy, and savory rolls showcase the distinctive power of sumac and make for a truly memorable meal. Whether you serve them as a hearty appetizer or a simple dinner, they’re guaranteed to be a hit!
Enjoy the delicious taste of the Levant—happy rolling!
FAQ
Q: What is the main flavor profile of Musakhan?
A: The signature flavor of Musakhan is tangy, earthy, and savory. This unique taste comes from two main ingredients: a generous amount of sumac (which provides a distinctly sour, lemony flavor) and caramelized onions cooked slowly in a large quantity of extra virgin olive oil.
Q: What is sumac and where can I buy it?
A: Sumac is a burgundy-colored spice made from the dried and ground berries of the sumac flower. It’s crucial for Musakhan’s color and tang. You can usually find it in the spice aisle of well-stocked supermarkets, specialty Middle Eastern grocery stores, or online.
Q: Can I use different meat besides chicken?
A: Absolutely. While chicken is the most common protein for the rolls, you can easily substitute it with shredded turkey or use a mix of ground beef and lamb that is pre-cooked and seasoned with a little cinnamon and allspice.
Q: What kind of flatbread should I use?
A: Traditionally, Musakhan uses Taboon or Markook bread, which are very thin. For the rolls, if you can’t find these, large, thin flour tortillas (like the kind used for burritos) or thin Greek-style pita bread that you can roll without cracking work perfectly. If using pita, choose a very thin variety and warm it briefly to make it pliable.
Q: Can I prepare Musakhan Chicken Rolls ahead of time?
A: Yes, you can!
- The Filling: The chicken and onion filling can be prepared 1–2 days in advance and stored in an airtight container in the refrigerator.
- The Rolls: You can assemble the rolls and place them on the baking sheet 2–3 hours ahead of time. Brush them with oil just before baking to prevent them from drying out.
Q: What should I serve with the rolls?
A: These rolls are rich and savory, so they pair best with something cooling and acidic to balance the flavor. Traditional options include:
- A side of plain yogurt or labneh (strained yogurt).
- A light, simple salad like Fattoush or a simple cucumber and tomato salad dressed with lemon juice.
- Sliced red onions marinated quickly in lemon juice.