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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