1649. Saj Musakhan Rolls

Chicken musakhan is a favorite tangy chicken combo originating from Palestine. Ironically, the spin-offs are much more popular than the original. Just on MCW we've got fetta, cones, kubba, spring rolls, and not these saj rolls. 

Characteristically tangy from the lemon and sumac, but also curiously sweet from the half ton of carmelized onion, this is a unique and addictive combination that would not be complete without the generous addition of fruity and peppery extra virgin olive oil.

Ingredients:

Saj bread

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 serve:

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: Cut saj bread into squares the size of spring roll wraps. Fill with a teaspoonful of the chicken mix and roll like a spring roll. Arrange snugly in an oven-safe dish. Sprinkly with extra sumac and drizzle generously with extra olive oil. Bake in preheated 350F oven for 35-40 minutes.

To be served at room temperature with the turkish lebna dip.

صحة و عافية