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    Taste of Syria

    May 09, 2021 5 minutes

    Originally from Palestine, where they serve a whole chicken with sumac on bread, topped with a lot of sumac-spiced onions, this recipe is a Syrian version that uses the same ingredients, but we shred the chicken, then fry it with onion and sumac before rolling it up in flatbread.

    MUSAKHAN WRAPS //FLATBREAD WITH SHREDDED CHICKEN, ONION AND SUMAC

    3 chicken breasts
    1 a’atryaat garni (see separate recipe) salt and pepper
    100ml (⅓ cup) olive oil
    5 large onions, coarsely chopped
    3 tbsp sumac
    25g pine nuts, toasted
    6 flatbreads or tortillas

    Bring a large saucepan of water to boil. Add the chicken breasts, the a’atryaat garni and a pinch of salt and pepper. Cook the chicken for 20 minutes, then drain and cool. When the meat is cool enough to handle, use your

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