Chicken musakhan is the national dish of Palestine, and a very unique and flavorsome one. On MCW I have featured the traditional presentation, and a pastry version that is not-so traditional yet unmistakably true to its origins. Here is another creative presentation to enjoy the unique flavor of Palestinian chicken musakhan.
The filling is a gold-star worthy base. The difference here is that we will encapsulate it using pre-made spring roll sheets and fry it for extra crunch. Be sure to serve with lebna dip.
Ingredients:
Spring roll pastry squares
For the filling:
6 onions, halved, finely sliced
1/4 cup olive oil
450g chicken breasts, boiled and shredded finely (reserve the water)
1 1/2 tsp dry mint
1 stock cube, crumbled
2 Tbsp sumac
1/2 tsp lemon salt (or juice of 1 lemon)
1/2 tsp pepper
3/4 tsp salt
To finish:
Turkish labna
sumac
Method:
To make the filling: Saute the onion in the olive oil over medium heat until completely withered but not yet caramelized (around 15 to 20 minutes).
Stir in the dry mint, stock cube, sumac, lemon salt, salt and pepper.
Stir in the shredded boiled chicken.
If the mixture is too dry, stir in a quarter cup of the chicken water.
Set aside to cool completely.
To assemble: Put a heaped teaspoon of the completely cooled chicken mix in the center of a spring roll sheet and roll and seal shut.
Fry in medium-high hot oil until golden and crispy.
Serve with Turkish labna, and a small sprinkling of sumac.
صحة و عافية
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