Musakhan Spring Rolls
August 19th, 2009
Musakhan is a Palestinian dish. It is composed of chicken cooked with onions, sumac, olive oil and fried pine nuts atop one or more taboon breads. I used chicken, onion, sumac and olive oil as a filling and wrapped it in spring roll wrappers.
Let’s make Musakhan Spring Rolls:
1. In a bowl, mix 1/3 cup olive oil, 1 tsp sumac, salt and 1/4 tsp black pepper.
2. Cut chicken breasts into thin strips.
3. Add chicken to the mixture in the bowl, and mix well.
4. In a pot, mix 1/3 cup olive oil, 3 tsp sumac, salt, and 1 tbsp lemon juice.
5. Cut onion into pieces.
6, 7, 8. Add onion to the pot, stir for about 5 minutes, then add the chicken and cook it for about 10 minutes.
You have two choices:
1- Continue cooking the chicken in the pot.
2- Put the chicken and onion mixture in an oven dish, and continue cooking it in the oven (as I did, I put it in an oven dish, cover with aluminum foil, and cook it for about 30 minutes, then remove the foil and continue cooking it for about 10 – 15 minutes).
You can choose the method you prefer, but the most important thing is to make sure that the chicken is completely cooked.
9. After that, let the filling cool.
10, 11, 12. Wrap.
13. The final shape.
14, 15. Brush the top with corn oil.
16. Bake it until golden brown in color.
Musakhan Spring Rolls
From: Family Recipe / Servings: 30 Spring Rolls
PDF Text Only / Print With Images
| Dough
Spring roll wrappers Or Filling 500 g chicken breast fillets 1/2 large yellow onion 2/3 cup olive oil 4 tsp sumac 1 tbsp lemon juice Salt 1/4 tsp black pepper Pine nuts – optional Corn oil for brushing |
In a bowl, mix 1/3 cup olive oil, 1 tsp sumac, salt and 1/4 tsp black pepper.
Cut chicken breasts into thin strips. Add chicken to the mixture in the bowl, and mix well. In a pot, mix 1/3 cup olive oil, 3 tsp sumac, salt, and 1 tbsp lemon juice. Cut onion into pieces. Add onion to the pot, stir for about 5 minutes, then add the chicken and cook it for about 10 minutes. You have two choices: 1- Continue cooking the chicken in the pot. 2- Put the chicken and onion mixture in an oven dish, and continue cooking it in the oven (as I did, I put it in an oven dish, cover with aluminum foil, and cook it for about 30 minutes, then remove the foil and continue cooking it for about 5 – 10 minutes). You can choose the method you prefer, but the most important thing is to make sure that the chicken is completely cooked. After that, let the filling cool. Wrap. Brush the top with corn oil. Bake it until golden brown in color. |
Notes and Tips
I used samosa leaves.
You can adjust the amount of the sumac as you like.
