Friday,21 September, 2018
Current issue | Issue 1196, (8-14 May 2014)
Friday,21 September, 2018
Issue 1196, (8-14 May 2014)

Ahram Weekly

Palestinian chicken musakhan wraps

Al-Ahram Weekly

Yields approx.15 pieces; depending upon chicken weight.


1 medium cooked chicken (poached or roasted)

6 large onions (halved, thinly winged)

15 pcs of paper-thin flatbread (lavash, pita tops or bottoms, tortilla or naan)

1/4 cup fried pine nuts (or) slivered almonds

50 ml of hot broth (chicken, or any other available)

1/4 cup olive oil

1 tsp butter

Spice mixture of:

1/4 cup dried sumac 

1 tbsp 7 spices

1 tbsp ground cinnamon 

1 tsp ground nutmeg

1 tsp ground black pepper

1/4 tsp curry powder

1/4 tsp ground cumin

Salt to taste


Mix all spice ingredients in a small glass container, or a top-screw glass jar. Remove skin and bones of chicken. Shred by hand the chicken flesh into bits. Heat a large cooking pan on high. Add oil and lower heat to medium. Add onion and stir until just about to caramelise. Add spice mixture and stir until fragrant. Add butter to melt in heat. Stir in shredded chicken flesh until well combined with onion. Remove pan from heat, stir in nuts and broth. Cover and leave aside. Tailor bread sheets into 12 x 15 cm rectangles. Spoon an amount of filling, on shorter side of bread. Fold edges of longer sides towards filling, then roll up from edge facing you, up to opposite end of sheet, forming a spring roll-like wrap. Repeat with remaining quantity. Place wraps on a non-stick baking tray, in one layer, slightly apart, and bake in a preheated oven of 180 degrees, until wraps golden; (approx.15 minutes). Serve hot with a garlic yoghurt-mint salad.

N.B.: A replacement of flatbread could be a double sheet of FILO pastry and the result is just as good.. Bon appetit !!

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