Chicken Msakhan Flower Pastries
Ingredients
Dough
- 3 cups flour
- 1 tablespoon instant yeast fine
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup yogurt or labneh
- 1/4 cup corn oil
- 1 cup warm water
Filling
- 3 cups cooked chicken diced
- 1/4 cup olive oil
- 1 large onion chopped
- 2 tablespoons sumac
- 1/4 cup fried pine nuts
Glazing
- 1 large egg
- 1 teaspoon milk
- 1/4 teaspoon vinegar
Preparation
In a mixer bowl, place 2 cups of flour. Add yeast, sugar, salt, yogurt, oil, and water. Attach the dough hook. Run the mixer on low speed until dough forms. Gradually add remaining flour while mixing until dough pulls away from sides. Mix on low speed for 5 minutes.
Shape the dough into a disk. Place in an oiled bowl. Brush dough surface with oil. Cover with plastic wrap. Let rise in a warm place for 60 minutes until doubled.
For the filling, in a large skillet, place chicken, olive oil, onion, and sumac. Cook over medium heat, stirring for 1 to 2 minutes. Add pine nuts and let cool completely.
Take half the dough amount. On a floured surface, roll out to a rectangle about 12 inches long and 10 inches wide.
Using a pizza cutter or sharp knife, cut into strips about 1 inch wide. Make slits in the longer end of each strip, leaving a half-inch uncut. Roll the strip twice or thrice from the solid end to form a base. Place a teaspoon of filling in the center. Wrap the remaining strip around the filling in a spiral shape with the slit side out to form a flower. Use a wide metal spoon to transfer to a rimmed baking sheet. Repeat with remaining dough and filling.
Place flowers on the sheet with 1 inch between each. Let rise for 10 minutes until doubled again. Do not over-ferment to keep the flower shape.
For the glazing mixture, in a small bowl, place egg, milk, and vinegar. Whisk with a fork until combined.
Brush the flowers with the glazing mixture using a wide brush.
Position the oven rack in the middle. Preheat oven to 180°C.
Bake for 10 to 12 minutes until golden brown, then serve.
