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Crispy Musakhan Rolls
Category: Main Dish - (612)
Origin: Palestine
Source: Omayah Cooks
Musakhan is a traditional Palestinian dish that celebrates the first press of olive oil after the harvest. Its simplicity at its finest. Topped with caramelized onions in copious amounts of the olive oil, and whole freshly slaughtered chicken seasoned with sumac, a purple sour berry which is dried and ground into a powder. Mixture is rapped into Crunchy rolls.
Ingredients:
- 900 g/2 lbs bone-in chicken, cut into pieces and skin removed
- 1/4 c + 2 tbsp sumac
- 900 g/2 lbs yellow or brown onions
- 300 mL/1.5 c olive oil + 2 tbsp
- 1/4 c freshly squeezed lemon juice (from about 1-2 lemons)
- 2 tbsp Aleppo/Turkish pepper paste
- 1.5 tsp kosher salt (1/2 for table salt)
- 1 package thin wraps
- 1/4 c + 2 tbsp sumac
- 900 g/2 lbs yellow or brown onions
- 300 mL/1.5 c olive oil + 2 tbsp
- 1/4 c freshly squeezed lemon juice (from about 1-2 lemons)
- 2 tbsp Aleppo/Turkish pepper paste
- 1.5 tsp kosher salt (1/2 for table salt)
- 1 package thin wraps
Preparation:
- Place the chicken in a pot over low heat. Cover and cook until the excess fat and liquid runs off, and the chicken softens, about an hour.
- Meanwhile, add 1.5 c olive oil and the sliced onions in a large cast iron skillet set over medium-high heat. - Cook, stirring occasionally, until golden and soft, about 20-30 minutes. Towards the end of cooking the onions, you may need to stir more frequently so avoid burning.
- Preheat the oven to 350° F/180° C. Drain the chicken and place on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and 2 tbsp sumac and roast until golden, about 10 minutes.
- Shred the chicken and place in a large bowl. Add the onions and its cooking oil. Add 2 tbsp sumac, 2 tbsp lemon juice, 2 tbsp Aleppo/Turkish pepper paste, and about 1/2 tsp salt. Taste and add the remaining 2 tbsp sumac, 2 tbsp lemon juice, and salt if you would like.
- At this point, the filling can be refrigerated up to 2 days or kept longer in the freezer. If you're making the wraps immediately, keep the oven at 350° C/180° C.
- If you have a round wrap, trim the ends so that it becomes a rectangle. Prepare a baking sheet with parchment paper.
- Place the wrap long ways, and brush olive oil on one side. On that same side, place about 2 teaspoons of filling in an even row. Roll the wrap tightly, and place seam side on the prepared baking sheet.
- Brush the tops with additional olive oil and baking until golden and crispy, about 10-15 minutes.
Note:
Wraps - Find wraps that are as thin as possible. If they’re rectangular, the rolls look much prettier. If the bread is round, you can trim the ends to make it a rectangle. Tortillas can also work, but thin wraps are best. If using pita bread, be sure to use the thin kind and separate the 2 halves.-
- Meanwhile, add 1.5 c olive oil and the sliced onions in a large cast iron skillet set over medium-high heat. - Cook, stirring occasionally, until golden and soft, about 20-30 minutes. Towards the end of cooking the onions, you may need to stir more frequently so avoid burning.
- Preheat the oven to 350° F/180° C. Drain the chicken and place on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and 2 tbsp sumac and roast until golden, about 10 minutes.
- Shred the chicken and place in a large bowl. Add the onions and its cooking oil. Add 2 tbsp sumac, 2 tbsp lemon juice, 2 tbsp Aleppo/Turkish pepper paste, and about 1/2 tsp salt. Taste and add the remaining 2 tbsp sumac, 2 tbsp lemon juice, and salt if you would like.
- At this point, the filling can be refrigerated up to 2 days or kept longer in the freezer. If you're making the wraps immediately, keep the oven at 350° C/180° C.
- If you have a round wrap, trim the ends so that it becomes a rectangle. Prepare a baking sheet with parchment paper.
- Place the wrap long ways, and brush olive oil on one side. On that same side, place about 2 teaspoons of filling in an even row. Roll the wrap tightly, and place seam side on the prepared baking sheet.
- Brush the tops with additional olive oil and baking until golden and crispy, about 10-15 minutes.
Note:
Wraps - Find wraps that are as thin as possible. If they’re rectangular, the rolls look much prettier. If the bread is round, you can trim the ends to make it a rectangle. Tortillas can also work, but thin wraps are best. If using pita bread, be sure to use the thin kind and separate the 2 halves.-
