Msakhan Chicken Rolls
Ingredients
- 3 to 4 pieces boiled chicken fillet
- 1 1/3 cups olive oil
- 3 large onions, sliced
- 1 tablespoon sumac
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts or almonds
- Shrak bread
Preparation
Cut the chicken into small pieces.
In a skillet, heat the oil, add the onion and stir for a few minutes until it wilts.
Add the sumac, lemon juice, chicken, salt, and pepper, and stir for a few minutes with the onion to absorb the flavor of the oil.
Add the pine nuts and let it cool.
Cut the shrak bread into squares, rectangles, or triangles as desired.
Place a little of the chicken mixture on one end of the bread, fold the sides over the chicken, then roll the bread to make a roll.
Arrange the rolls in a dish next to each other and brush them with a generous layer of olive oil.
Heat a wide skillet.
Place the rolls in the skillet, put a flat plate or tray on top to press them, and add weight on the tray.
Wait for a few minutes for the bottom to toast, then flip and toast the other side.
Serve with yogurt.
Oven variation
Arrange the rolls in a medium-sized oven dish.
Brush with a generous layer of olive oil and sprinkle some sumac.
Preheat the oven to 200°C.
Bake for a few minutes until golden.
