Photograph of the finished Musakhan rolls

Middle East · Bánh cuộn gà sumac Musakhan rolls

Musakhan rolls

1 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.6 lb
  • Photograph of Onion Onion 6
  • Photograph of Sumac powder Sumac powder 3.5 oz
  • Photograph of Tortilla Tortilla 16
  • Photograph of Olive oil Olive oil 1 cups
  • Photograph of Pine nuts Pine nuts 4.2 oz
  • Photograph of Lime Lime 4
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.4 oz

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.

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