Musakhan Wraps

by Anas Atassi, featured in Sumac

Published by Interlink Books

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Introduction

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.

As featured in

Sumac

Image of Anas Atassi's Musakhan Wraps — Photography by Jeroen wan der Spek, courtesy of Interlink Books

Ingredients

Serves: 6

Metric Cups

6 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
Scant ½ cup extra virgin olive oil
5 large onions (coarsely chopped)
3 tablespoons of sumac
3 tablespoons pinenuts (toasted)
6 flatbread or tortillas
Laban bi khyar, to serve (optional)

6 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
100 millilitres extra virgin olive oil
5 large onions (coarsely chopped)
3 tablespoons of sumac
3 tablespoons pinenuts (toasted)
6 flatbread or tortillas
Laban bi khyar, to serve (optional)

Method

Musakhan Wraps is a guest recipe by Anas Atassi so we are not able to answer questions regarding this recipe

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 3½ 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.
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.

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 3½ 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.
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.