Crispy Musakhan Rolls filled with sumac-seasoned chicken, onions, and olive oil, then baked or fried until golden. A flavorful twist on a beloved Palestinian classic.
Directions
Step 1: Prepare the Onion Base
Heat olive oil in a wide pan over medium heat. Add onions and salt. Cook slowly, stirring often, until the onions are very soft and lightly caramelized—about 15–20 minutes.
Add sumac, 7 spice, and black pepper. Stir until fragrant.
Step 2: Add the Chicken
Fold the shredded chicken into the onion mixture. Taste and adjust seasoning—musakhan should be deeply savory and tangy from the sumac. Remove from heat and stir in pine nuts if using.
Step 3: Assemble the Rolls
Lay shraak bread flat. Lightly brush with olive oil. Spoon a line of filling along one edge, roll tightly like a cigar, and place seam-side down on a baking tray lined with parchment.
Step 4: Bake
Brush the tops with more olive oil. Bake at 375°F (190°C) for 12–15 minutes, or until crisp and golden.
Step 5: Serve
Sprinkle with extra sumac and serve warm with yogurt or labaneh. Best enjoyed fresh at iftar.
Make-Ahead Tip (Ramadan Friendly):
Assemble the rolls in advance and freeze them; bake directly from frozen when ready to serve according to recipe instructions.
Cultural Notes:
Musakhan is widely recognized as a national Palestinian dish centered around olive oil, onions, sumac, and taboon bread. See our traditional recipe for Musakhan
Rolling musakhan in thinner breads (shraak/markook) is a contemporary adaptation commonly used for gatherings and Ramadan tables.
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