Chicken musakhan or chicken rolls with sumac is a simple Palestinian recipe that was originally prepared by farmers using local ingredients from the land and “taboon” bread (flatbread baked in the traditional taboon oven). When taboon bread is not available, shrak or saj bread can be used instead. This recipe was shared by Maryam Ahmad from Nablus, Palestine. [caption id="attachment_1760" align="alignnone" width="900"] Palestinian chicken musakhan rolls[/caption] Servings: 5 Preparation time: 90mns Ingredients: 1.5 Kg of chicken (thighs and breasts) 6 cups of water (1500 ml) 4 big onions, chopped into fine wedges 1 small onion 5 Markouk bread, each cut into 4 pieces 2 Tbsp. of sumac 1/5 cup of Olive oil Salt, pepper to taste ½ cup of roasted pine seeds Preparation steps:

1. In a large cooking pot, place the chicken in the water with the salt, pepper and the small onion, and bring to boil
2. Remove froth and let simmer for 45 mns until chicken is well cooked
3. Put aside to cool then remove the bones and cut into small slices
4. In a frying pan, fry the chopped onions in the olive oil until golden-brown. Add the salt, the pepper, pine seeds and sumac then the shredded chicken
5. Mix well and let simmer for 2 mns
6. Put the markouk bread on a baking pan and add the chicken mixture evenly at its center
7. Roll the bread into a sandwich, and brush its top with olive oil. Repeat for all the bread pieces
8. Bake in the oven on 350 degrees for 30 mns until the sandwich becomes slightly crispy and brown
9. Serve while hot