Musakhan Wraps
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
3
boneless chicken breasts
1
a'atryaat (2 cinnamon sticks, 2 cloves, 3 green cardamom pods, and 1 bay leaf tied in a bundle)
Salt and pepper
½ c
(100 ml) of extra-virgin olive oil
5 lg
onions (coarsely chopped)
3 tbsp
sumac
3 tbsp
pine nuts (toasted)
6
flatbreads or tortillas
Laban bi khyar, to serve (optional)
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
- 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.
- Drain the chicken breasts and cool. When they are cool enough to handle, shred the meat with your fingers.
- 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.
- 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.
- 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.
- 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.