---
title: "Musakhan Rolls"
url: https://stacklist.com/card/3ee7e21c-7981-417e-a06a-37d801f038b5
stack: https://stacklist.com/stack/bd9ce8a9-cc0b-4609-a625-1360e4ab9868
summary: "Musakhan Rolls are a Palestinian dish featuring sumac-spiced shredded chicken and caramelized onions rolled in flatbread and baked until crispy. This recipe yields about 12 rolls with 20 minutes of prep time and 1 hour of cooking time, served with garnishes of parsley, pomegranate seeds, and sumac."
tags: "musakhan, lebanese-cuisine, chicken-recipe, sumac, middle-eastern, bread-rolls, cooking"
key_entities: "Musakhan (concept), Palestine (location), Lebanon (location), Bekaa Valley (location), Sumac (concept), Pomegranate molasses (concept)"
classification: "tutorial"
content_hash: "sha256:9676efef8a884f23be4a394e2c9fddb0bff3947e304c559f00f52e64e82bd41d"
acp_version: "0.2"
token_counts_approximate: 1220
visibility: public
agent_accessible: true
status: "final"
---

# Musakhan Rolls

L E B A N E S E S P I C E S 
F O R E V E R Y DA Y C O O K I N G 
M us  kh  n R o ll s 
S um  c chicke n  n d c  r  m eli z ed on i ons ro lled i n fl  t b r e  d  n d b  ked c r i sp 
M us  kh  n m e  ns som e t hi n g " he  t ed up " i n A r  bic ,  n d m  ny c ons ide r i t t he n  t i on  l di s h o f P  le st i n e . C hicke n  n d 
s l ow - c oo ked on i ons , he  vy w i t h sum  c  n d pom eg r  n  t e mo l  ss e s ,  r e ro lled i nto t hi n b r e  d  n d b  ked unt il t he 
outs ide c r i sps . W e h  d to try i t w i t h our S um  c . T hi s i s t he ro ll v e rs i on , w hich i s e  s ie r to s e rv e  n d e  t t h  n t he 
tr  di t i on  l op e n fl  t b r e  d . 
M A K E S 
 b out 12 ro ll s 
P R E P 
 0 m i nut e s 
C O O K 
1 h our 
W H A T YO U W I L L N E E D F R O M U S 
S um  c F our t  ble spoons t h rou gh t he filli n g ,  n d mor e ov e r t he top . T hi s i s t he di s h . 
I N G R E D I E N T S 
C H I C K E N 
F I L L I N G 
TO R O L L
TO GA R N I S H A N D S E RV E 
M E T H O D 
 chicke n b r e  sts 
W  t e r to c ov e r 
B  y le  v e s 
P e pp e r c orns 
C o  rs e s  l t 
 purp le on i ons , s liced i nto h  lf - 
moons 
1/  c up o li v e o il 
1 t b sp s e  s  l t 
1/2 t b sp bl  ck p e pp e r 
 t b sp S um  c 
 t b sp pom eg r  n  t e mo l  ss e s 
1/  c up o f t he chicke n b rot h f rom
po  chi n g 
M  r k ou k b r e  d , or A r  bic b r e  d if you 
c  nnot fi n d i t 
O li v e o il , f or t he p  n  n d f or b rus hi n g 
T oum or g  r lic di p 
S um  c 
C h opp ed p  rs le y 
F r e s h pom eg r  n  t e s eed s 
P om eg r  n  t e mo l  ss e s 
P r e p . S lice t he on i ons i nto h  lf - moons  n d ch op t he p  rs le y fi n el y . 1 
C ut t he b r e  d i nto w edge s , like p i zz  s lice s ,  n d put t he m b  ck i n t hei r b  g 
so t he y d o not d ry out  n d st iffe n . 
2 
P o  ch t he chicke n . B r i n g  pot o f w  t e r to  s i mm e r w i t h t he b  y le  v e s , 
p e pp e r c orns  n d c o  rs e s  l t . A dd t he chicke n b r e  sts  n d s i mm e r on
m edi um f or 20 m i nut e s . 
 
S h r ed . L if t out t he chicke n  n d s h r ed i t . K ee p t he w  t e r . I t i s now chicke n 
b rot h  n d you w ill n eed  qu  rt e r c up o f i t s h ort l y . 
 
C oo k t he on i ons . H e  t  dee p - edged s kille t w i t h t he o li v e o il  n d c oo k t he 
on i ons on l ow he  t unt il tr  ns l u ce nt . 
5 
S e  son . A dd t he s  l t , p e pp e r  n d 2 t  ble spoons o f t he S um  c . C oo k 2 
m i nut e s mor e . 
 
A dd t he chicke n . A dd t he s h r edded chicke n , t he r e m  i n i n g 2 t  ble spoons o f 
S um  c , t he pom eg r  n  t e mo l  ss e s  n d t he b rot h . C oo k to ge t he r f or 5 
m i nut e s on l ow . 
7 
H e  t t he ov e n to  50 ° F  175 ° C )  n d o il t he b ottom o f  b  ki n g di s h . 8 
R o ll . L  y out  b r e  d w edge  n d put  sm  ll  mount o f filli n g n e  r t he w ide
e n d . F o ld i n t he c orn e rs fi rst , t he n ro ll i t up . P l  ce i t i n t he di s h s e  m - s ide
d own so i t h o ld s . 
 
B  ke . O n ce t he di s h i s f u ll , b rus h t he tops w i t h mor e o il  n d b  ke 20 m i nut e s , 
unt il c r i sp  n d g o lde n . 
10 
S e rv e . G  rn i s h w i t h p  rs le y , pom eg r  n  t e s eed s ,  d r i zz le o f pom eg r  n  t e 
mo l  ss e s  n d  d ust i n g o f S um  c . S e rv e w i t h toum or g  r lic di p on t he s ide . 
11 

M U S A K H A N R O L L S
P AG E 2 O F 2 
N OT E S
M O R E F R O M T H E B E K A A V A L L E Y 
Z  '  t  r H yssop fl ow e r , s e s  m e , sum  c , s e  s  l t $11.   
A le ppo P e pp e r M ild , f ru i ty he  t w i t h  smo k y edge $11.   
S h  w  rm  S e  son i n g T he ble n d f or chicke n , beef  n d l  m b $12.   
B  h  r  t S e v e n S p ice s T he L eb  n e s e p  ntry b  ckb on e $12.   
F le ur de S el H  n d - g  t he r ed fl  k y fi n i s hi n g s  l t $1  .   
T he C l  ss ic B un dle p  i rs Z  '  t  r , S um  c  n d F le ur de S el f or $22.50, w hich c ov e rs t hi s r eci p e ' s S um  c  n d two
mor e j  rs be s ide s . 
B ei rut S p ice C o . bei rutsp ice . c o S our ced f rom L eb  non · S m  ll - b  t ch p  cked · N o fille rs or pr e s e rv  t i v e s 
L ow  n d s l ow on t he on i ons . T he y s h ou ld m el t , not b rown . 
T h  t sw ee tn e ss  g  i nst t he sour sum  c i s t he w h o le di s h . 
D o not ov e r fill t he ro ll s . A li tt le filli n g ro ll s t igh t  n d c r i sps 
e v e n l y . A l ot sp li ts t he b r e  d . 
T he b rot h i s  b onus . F r ee z e w h  t i s lef t f or t he n e xt soup . 
M  ke  he  d . R o ll t he m i n t he morn i n g , c ov e r ,  n d b  ke w he n
p e op le  rr i v e .