Musakhan rolls

Method

1. 1 Boil chicken thighs with cinnamon, star anise, and salt for 30 minutes, then shred the meat into strips.
2. 2 Sauté thinly sliced onions in plenty of olive oil for 20 minutes, until they are soft and tender.
3. 3 Add the sumac to the onions after turning off the heat; if sumac is left on the stove for too long, it will lose its sourness and turn bitter.
4. 4 Mix shredded chicken with sumac, lemon juice, and roasted pine nuts.
5. 5 Place the filling along the tortilla, then roll it tightly into a tube and arrange them closely together in the tray.
6. 6 Brush olive oil over the rolls and bake at 200 degrees for 18 minutes until the outer crust is crispy.

With an appliance

• Air fryer 1 hr

  Replace step 6: steam in a 190-degree air fryer for 10 minutes, placing the rolled ends facing down to prevent them from unraveling.