Musakhan Chicken Rolls

If the chicken isn't cooked yet, boil it until tender, let it cool, and shred it into strands; measure out 600 g of cooked meat for the recipe.

Slice the red onion into thin half-rings. Heat 90 ml of olive oil in a wide skillet, add the onion and 1 tsp salt, and cook over medium-low heat for 20–30 minutes, stirring often, until very soft and lightly golden.

Add the chicken to the onion along with 2.5 tbsp sumac, allspice, cinnamon, and black pepper. Stir and warm through for 5–7 minutes to let the spices release their aroma.

Toast the pine nuts in a dry skillet for 2–3 minutes until golden, then add them to the chicken filling and mix well.

Cut each sheet of flatbread in half lengthwise into two long pieces. Place 1.5–2 tbsp of filling along the edge of each piece, fold in the sides, and roll up tightly.

Arrange the rolls seam-side down in a baking dish greased with 30 ml of olive oil, packing them close together, then brush the tops with the remaining olive oil.

Bake at 190 °C for 20–25 minutes, then switch on the top grill for another 3–5 minutes until the rolls turn crispy and golden.

Serve the musakhan rolls hot, sprinkled with the remaining sumac.