Cheesy Chicken Sumac Rolls
An ooey-gooey take on Palestinian musakhan rolls (I dare you to eat just one!)
Palestinian musakhan is a thing of beauty. Stone-baked taboon (a type of thick, round flatbread) is spread with a generous layer of caramelized red onions flavored with sumac, topped with spiced roasted chicken, and garnished with pine nuts or slivered almonds. It’s hearty, nourishing, and tangy to the max. Musakhan rolls are the handheld version of this classic dish, combining the sumac onions with chopped chicken, cinnamon, and a little allspice.
These rolls are classically wrapped in markouk or saj bread—a very thin, pliable flatbread but that is difficult to find even in the Bay Area—so more readily available lavash steps in, crisping to golden-crackly when baked. This cheesy version uses mozzarella cheese to bind everything together and extra stretchy, ooey-gooey tastiness. Their dippable shape is ideal for a quick, garlicky labneh topped with fried pine nuts, garlic-chili oil, and pomegranate molasses. Serve as a snack—this one has game-day written all over it—or as a main alongside a simple green salad or my favorite carrot salad.
Cheesy Sumac Chicken Rolls
Most of the year, store-bought rotisserie chicken or leftover chicken comes in clutch for these rolls. But, come summer, I love using grilled chicken thighs—simply seasoned with salt and pepper—adding a subtle layer of irresistible smokiness. If you’re having a barbecue, buy some extra boneless, skinless chicken thighs to toss on the grill to use for the filling the next day.
Cook’s note: Sumac varies in tartness, so start with 2 tablespoons and then adjust the filling to taste (I like mine high on the tang-o-meter, so I usually amp it up to 3 tablespoons).
Serves 4 to 6
INGREDIENTS
For the chicken rolls
2 red onions
¼ cup (59ml) extra virgin olive oil
2 teaspoons Diamond Crystal or 1 teaspoon Morton’s kosher salt
2 to 3 tablespoons, plus 1 teaspoon ground sumac
2 tablespoons lemon juice
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice, optional
4 cups roughly chopped or shredded rotisserie chicken, leftover roast chicken, or cooked chicken (about 1¼ pounds [567g])
1½ cups (170g) grated low-moisture mozzarella or Monterey jack
4 lavash (about 10 x 7½ inches each)
Cooking spray or more extra virgin olive oil
Flaky sea salt, for finishing
For the garlicky labneh dip
1 cup (240g) labneh or plain, full-fat Greek yogurt
3 garlic cloves
2 tablespoons lemon juice
1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt
2 tablespoons extra virgin olive oil
1 heaping tablespoon pine nuts
Pomegranate molasses, for finishing
Lemon wedges, for serving, optional
METHOD
To make the filling, peel and halve 2 medium red onions, leaving the root end intact. Cut down the center of each onion half, making sure not to cut through the root, then thinly slice crosswise.
Heat ¼ cup extra virgin olive oil in a large skillet over medium heat. When shimmering, add the sliced onions and 1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt, stir to coat the onions in the oil, cover, and cook, stirring occasionally, until the onions begin to soften, 5 minutes. Remove the lid and continue to cook, stirring occasionally, until the onions slump and are deep golden in spots, 6 to 10 minutes more. Turn off the heat and stir in 2 tablespoons ground sumac, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground allspice, if using, letting the heat of the pan gently bloom the spices. Transfer to a large bowl and let cool for 20 minutes.
While the onions are cooling, preheat the oven to 400°F. Spray a sheet pan with cooking spray or brush with a light coat of olive oil and set aside.
To finish the filling, add 4 cups roughly chopped or shredded rotisserie chicken, leftover roast chicken, or cooked chicken, 1½ cups grated low-moisture mozzarella or Monterey jack, 2 tablespoons lemon juice, and the remaining 1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt, and gently toss to mix. Taste and season with more sumac or salt, if necessary.
To assemble the rolls, place one lavash on the cutting board or counter with the long side closest to you. Add a quarter of the filling to the lavash, arranging in a long mound across the lower part of the lavash, leaving about 1-inch border on the bottom. Starting with the edge closer to you, roll the lavash up into a tight roll. Cut the roll crosswise into three pieces and transfer to the prepared baking sheet, spacing them at least ½-inch apart. Repeat with the remaining three lavash and filling.
Spray the tops with cooking spray or lightly brush with olive oil, then sprinkle the remaining 1 teaspoon sumac over the tops along with a little flaky sea salt on each one. Bake, rotating halfway through, until light golden and crisp on top, 13 to 17 minutes.
While the chicken rolls are baking, make the dip. Combine 1 cup labneh, 2 tablespoons lemon juice, 1 finely grated garlic clove, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt in a small bowl and whisk until smooth.
For the dip topping, heat 2 tablespoons olive oil in a small saucepan or tadka spoon over medium heat. When shimmering, add 2 thinly sliced garlic cloves and 1 heaping tablespoon pine nuts, and cook, stirring often, until the garlic starts to turn light golden around the edges, 45 seconds to 2 minutes. Turn off the heat and add 1 teaspoon coarse chili powder, swirling the pan to bloom the chilies in the residual heat.
To serve, swoosh the garlicky labneh dip into a shallow bowl, spoon the pine nut-chili mixture over, and garnish with a drizzle of pomegranate molasses. Place the dip on a serving platter or board and arrange the chicken rolls around the dip. Serve with some extra lemon wedges and extra pomegranate molasses for drizzling, if desired. Enjoy hot or warm.
Make-Ahead: The filling can be made up to 2 days in advance. The rolls can be assembled up through Step 5 and refrigerated up to 1 day ahead, then garnished and baked off right before serving. The garlicky labneh without the garlic-chili oil garnish can be made up to 2 days in advance—just transfer into a small serving bowl and make the finishing oil à la minute.
Yummmm cannot wait to make!!!
Where do you buy lavash or do you make your own? Excited to try this!