Musakhan Rolls (Sumac Chicken)

I’m utterly smitten with these Musakhan Rolls—a fun, portable twist on the traditional Palestinian Musakhan. Tender shredded chicken mingles with sumac-seasoned caramelized onions and toasted pine nuts, all rolled in thin flatbread and baked until golden and crisp.

Why You’ll Love This Recipe

I love how this dish captures all the bold, tangy flavors of classic Musakhan—sumac, olive oil, onions—yet transforms them into an easy-to-eat snack or meal. It’s great for gatherings, meal prep, or a cozy lunch sprint. Plus baking them ensures a satisfying crunch every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken broth

• Boneless chicken thighs

• Onion, garlic, bay leaf, whole spices (peppercorns, cloves, cardamom)

• Water

For the Musakhan filling

• Olive oil

• Thinly sliced onions (red or yellow)

• Sumac

• Ground Arabic spice mix (allspice, cinnamon)

• Chicken broth

• Salt and pepper

• Toasted pine nuts

• Fresh parsley, chopped

For assembly

• Thin flatbread (markook/saj, lavash or tortilla)

• Olive oil for brushing

Directions

1. Make broth and shred chicken. Cook chicken thighs with onion, garlic, bay leaf, and spices in an Instant Pot or stovetop until done, then shred. Reserve broth.

2. Cook sumac onions. In olive oil, sauté onions until soft and lightly tinted. Stir in half the sumac and spices. Add shredded chicken, broth, remaining sumac, salt, and pepper; simmer until liquid is absorbed. Remove from heat and stir in pine nuts and parsley.

3. Prepare bread. Cut or tear flatbreads into wedges or strips suitable for rolling.

4. Assemble rolls. Place a spoonful of filling on bread, fold edges inward and roll tightly.

5. Bake. Arrange rolls seam-side-down, brush with olive oil, and bake at 220 °C (428 °F) for 15 minutes until crisp and golden.

Servings and timing

• Makes about 24 rolls

• Prep: ~30 minutes

• Cook total: ~35 minutes

• Total time: ~1 hour 5 minutes

Variations

• Swap chicken for grilled tofu or mushrooms for a vegan twist.

• Use thin beef slices and beef broth for a richer flavor.

• Load up with roasted vegetables instead of meat.

• Use low-carb flatbread if desired.

storage/reheating

• Unbaked rolls can be refrigerated up to 2 days or frozen for a month; bake straight from fridge or thaw before baking.

• Baked rolls store in fridge up to 3–4 days; reheat in oven to retain crispiness.

• Freezing baked rolls isn’t ideal—texture may soften.

FAQs

What is Musakhan?

Musakhan is a traditional Palestinian dish of roasted chicken drenched in sumac and onion, served on flatbread. These rolls are a fun, portable twist.

Can I substitute sumac?

If I’m in a pinch, I use a squeeze of lemon juice and a hint of sweet paprika, but nothing matches that bright tang of true sumac.

What bread should I use?

Markook or saj flatbread is traditional, but lavash, tortillas, or other thin bread work beautifully.

Can I prepare the filling ahead?

Definitely—I often make the filling a day ahead, then assemble and bake fresh. Rolls also freeze well unbaked.

What do these pair well with?

I like serving them with plain or mint yogurt, chopped salads (like Jerusalem salad), pickles, or olives for a full mezze-style spread.

Conclusion

These Musakhan Rolls are my favorite way to enjoy the flavors of Palestine in a crunchy handheld form. They’re flavorful, easy to make ahead, and absolutely addictive. I can’t wait to share them at picnics or casual dinners—and I know I’ll be baking another batch soon!

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