A Middle Eastern side for iftar, or for your next gathering. Very easy to make, and it freezes well.
Ingredients
- 3 chicken breast
- 3 medium red onions sliced
- Olive oil
- 3 tbs sumac
- 1/4 tsp cumin powder
- Salt and black pepper
- Juice from 1/2 lemon
- 1 pack Saj bread (substitute for flour tortilla)
Instructions
- Boil the chicken! add the aromatics, carrot, celery, bay leaves, cardamom pods, black pepper corn and cinnamon stick (no salt). Cook for 45 minutes or until completely tender, let cool and shred into threads.
- In a heavy pan add 3 onions salt and black pepper, cook for 30 seconds on medium heat stirring all the time, add enough olive oil to cover the onion (this recipe takes a lot of EVOO be generous) cook for a minute add the chicken and stir to get coated, if you notice the need for more olive oil go ahead and add more, add 3 tablespoons of sumac and cumin stir, give it a taste and adjust your salt. Don’t forget the juice of 1/2 lemon cook for a further minute and it’s ready.
- Lay the piece of Saj bread flat add enough filling and roll like an egg roll or a skinny burrito.
- Brush a baking dish generously with olive oil, and lay the Musakhan rolls down making sure the seem is facing down, brush the top with extra olive oil and bake on a preheated oven at 375 F until crisp ( if you’re using Saj bread watch out as it cooks quickly).
- Enjoy with a side of plain yogurt and freeze the rest for a time of need. Enjoy 😊.
Notes
- The ratio for chicken and onion is 1:1.