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Musakhan Wraps
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
3
boneless chicken breasts
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1
a'atryaat (2 cinnamon sticks, 2 cloves, 3 green cardamom pods, and 1 bay leaf tied in a bundle)
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Salt and pepper
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½ c
(100 ml) of extra-virgin olive oil
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5 lg
onions (coarsely chopped)
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3 tbsp
sumac
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3 tbsp
pine nuts (toasted)
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6
flatbreads or tortillas
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Laban bi khyar, to serve (optional)
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This recipe is an ode to sumac—originally from Palestine, where they serve a whole chicken flavored with sumac on bread, topped with a whole lot of sumac­ spiced onions. Using the same ingredients, I make a Syrian version by shredding the chicken, then frying it with onion and sumac and rolling it up in flatbread.

Directions

  1. Bring a large pot of water to a boil. Add the chicken breasts, a' atryaat, and a good pinch of salt and pepper. Boil the chicken for 20 minutes, until cooked through.
  2. Drain the chicken breasts and cool. When they are cool enough to handle, shred the meat with your fingers.
  3. In a pot, heat 3½ tablespoons (50 ml) of the olive oil over medium heat. Sauté the onions for 5 minutes, or until softened. Add the shredded chicken, sumac, pine nuts, and the remaining 3 ½ tablespoons (50 ml) of olive oil. Fry everything together for 5 minutes. Add salt and pepper to taste.
  4. Place a few spoonfuls of the shredded chicken mixture onto each flatbread. Fold the sides of the flatbread toward the inside over the filling, and then fold into a rectangular parcel.
  5. Place a few spoonfuls of the shredded chicken mixture onto each flatbread. Fold the sides of the flatbread toward the inside over the filling, and then fold into a rectangular parcel.
  6. Heat a grill pan over high heat and cook the wraps for 2 minutes on each side until golden and crispy. Serve them warm with laban bi khyar.