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Palestinian Musakhan Chicken Rollsmiddle-eastern
PlateMap recipe · #54

Palestinian Musakhan Chicken Rolls

Shredded chicken with onions cooked slowly in olive oil, sumac, allspice and pine nuts, rolled in thin saj bread and baked until crisp.

48minutes
4Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Oven and tray, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Onions

    20 minutesLow heat

    Cook the thinly sliced onions in 80 g of the olive oil over medium-low heat for 20 minutes, stirring now and then.

    Success cue

    The onions are very soft and sweet but not browned.

  2. 02

    Pine nuts

    4 minutesLow heat

    Meanwhile, toast the pine nuts in a dry pan over medium-low heat for 3 to 4 minutes, stirring.

    Success cue

    The pine nuts are light golden.

    Watch out

    They burn within seconds once golden.

  3. 03

    Filling

    3 minutesMedium heat

    Add the shredded chicken, the sumac, the allspice, the pine nuts and a little salt to the onions and stir for 3 minutes.

    Success cue

    The filling is deep red and hot through.

  4. 04

    Rolling

    12 minutes

    Heat the oven to 200°C. Cut the saj bread into large triangles and brush with the oil from the onions. Put a line of filling along the wide edge and roll up tightly.

    Success cue

    The rolls are tight and do not unroll.

  5. 05

    Baking

    10 minutesOven heat

    Arrange the rolls on a tray, brush with the remaining 20 g of olive oil and bake for 10 minutes.

    Success cue

    The bread is crisp and browned.

Cooking tips

Extra tip

Good sumac gives enough natural sourness that no lemon is needed.

  • • Cooking the onions slowly until soft and sweet, without browning, is the heart of musakhan.

Common mistakes

  • • Browning the onions; they should stay soft and sweet.
  • • Using too little oil, which leaves the bread dry.
  • • Overfilling the rolls so they split in the oven.

Serving ideasServe with plain yogurt or a cucumber and yogurt salad, plus a simple chopped salad.

Potential allergens

Wheat / gluten, Tree nuts

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I make the rolls ahead?

Make the filling up to 2 days ahead and keep it in the fridge. Roll and bake just before serving so the bread stays crisp.

Can I freeze them?

Freeze the rolled, unbaked rolls for up to 2 months. Bake them from frozen at 200°C for about 15 minutes.

What bread can I use instead of saj?

Any thin flatbread works, such as markouk or a pita split into two thin rounds.

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