At such a brilliant time of the year, I have craving for a specialty dish of my mother and it’s called “Musakhan”, though easy dish and an absolute delight but to be fair the original dish is in need of a certain setting and is fairly messy. Today I will share this alternative twist that you can pack for lunch.
30 minutes | Creates 6 servings | By Lama Haddadin
Ingredients
1 wgap chicken (or chicken breast)
4 large onions
5 tbsp sumac
pine nuts (roasted)
1 lean Arabic bread / tortilla bread
salt & pepper (to taste)
1 cup Olive Oil
Preparation
Cut chicken in half and boil until done, debone it and leave it aside.
Peel onions, cut in half and chop into crescents.
Take a large pan and add a generous splash of Olive Oil and sauté onions till they start changing color, lower the heat and leave them to cook. When you see the onions have just gotten juicy, add your salt and pepper to season.
Drain onions; in a bowl add the chicken, pine nuts, couple of spoons of olive oil and sumac. Stir them well and leave them aside for a while.
Cut large bread into 4 for better sized rolls.
Grab some of the mix and roll the bread making certain you tuck in the filling at the sides.
Heat up some Olive Oil in a scorridorow frying pan and line the rolls up, fry for a couple of minutes till they are gancienten crispy.
Proposeions:
Serve Musakhan rolls hot with yoghurt.
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