Musakhan Rolls -- a Palestinian recipe for busy parents and hungry families.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar crunch at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still offering a neutral flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive than breasts.

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest adds acidity and brightness at a lower price.

Welcome to Once Upon recipe; today we will make Musakhan rolls.

Start with the ingredients: non bread, tabon bread, or tortilla bread can be used.

Add black pepper, cinnamon, coriander, bay leaves, and coarse salt to taste.

Use powdered chicken bouillon if desired.

Chop half an onion and two other onions for the recipe.

Preheat the pan and add olive oil.

Sear the chicken on both sides until lightly browned, about 5 minutes.

Add the chopped onion to the pan for flavoring the broth.

Add whole spices like cardamom and bay leaves for flavoring; they will not be eaten.

Add salt to the chicken and sear until it changes color on all sides.

Pour hot water into the pan to cover the chicken and add powdered chicken bouillon if using.

Cover the pan and let the chicken cook for about 30 minutes.

Prepare the onions for the filling by chopping them finely.

Add about a quarter cup of olive oil to a separate pan and sauté the onions until translucent.

Shred the cooked chicken using hands or forks into bite-sized pieces.

Add four tablespoons of sumac to the shredded chicken and mix well.

Season the chicken with salt and black pepper, about half a teaspoon each.

Take about a quarter cup of the chicken broth and add it to the chicken mixture.

Lower the heat and stir the chicken mixture.

Cut the flatbread into four pieces for rolling.

Spoon the chicken mixture onto the flatbread and roll it tightly like a burrito.

Prepare a baking sheet with parchment paper and add more olive oil on top.

Place the rolls seam-side down on the baking sheet.

Brush the tops with olive oil and sprinkle more sumac if desired.

If using a toaster oven, bake the rolls for about 10 minutes until golden and crispy.

Remove from the oven and serve, optionally garnishing with pomegranate molasses.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens