Musakhan Rolls

Ingredients

For boiling the chicken

• 1 whole chicken breast
• Salt, lemon and vinegar
• Whole spices (cloves, nutmeg, black pepper, cardamom, cinnamon)
• 1 onion
• 2 garlic cloves
• Water

Filling

• 1 kg onions, finely diced
• 1/2 cup olive oil
• Salt
• Black pepper
• Sumac
• A squeeze of lemon
• 1 tsp citric acid (lemon salt)
• 5 shrak (thin flat) breads

Method

1. Soak the chicken breast first in salt, lemon and vinegar.
2. Wash the chicken, place it in water and skim off the foam, then add the spices, onion and garlic and simmer for an hour until fully cooked.
3. Once cooled, shred the chicken by hand or with a mixer.
4. Meanwhile, cook the onions in a pot with a little water until completely soft.
5. Add the sumac, salt, citric acid, lemon juice, black pepper and the chicken along with half a cup of olive oil.
6. Cut each shrak bread into 8 triangles, put a little filling on each and roll from the wide end to the narrow end.
7. Grease a baking tray with oil.
8. Place the rolls on the tray, brush with oil and sprinkle sumac on top.
9. Bake in the oven until golden.