CHICKEN WRAPS FROM PALESTINE

Mousakhkhan is a popular dish in Palestine, where it is served in various shapes. Here, the sumac-flavored chicken has been rolled in flat bread.

SERVES: 4

INGREDIENTS:

• 1 chicken (1 lb/450 g)
• 2 bay leaves
• 1 cinnamon stick
• 1 leek
• 5 tablespoons olive oil
• 2 cups (300 g) thinly sliced yellow onion
• 3 tablespoons sumac
• 2 markouk breads, liba bread, or any other type of flatbread

INSTRUCTIONS:

1. Place the chicken in a large pot and cover it with water. Add the bay leaves, cinnamon stick, and leek (cut into pieces). Boil for about 1 hour or until the chicken is cooked. Skim off any foam or impurities that rise to the surface.
2. Once cooked, remove the chicken from the pot and chop it into small pieces. Set aside.
3. Remove the bones from the chicken meat and set the meat aside.
4. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook until they start to caramelize and develop some color. Stir occasionally to prevent burning.
5. Once the onions are caramelized, add the sumac and mix well so that the onions are coated with the sumac flavor. Remove from heat.
6. Preheat the oven to 400°F (200°C). Cut the bread into ten triangles. Take each triangle and place some chicken pieces and a spoonful of the onion mixture on it.
7. Roll up the bread tightly around the filling to form a roll. Repeat with the remaining bread and filling.
8. Place the rolled breads in an ovenproof dish, arranging them in a single layer. Brush the rolls with the remaining 3 tablespoons of olive oil.
9. Bake in the preheated oven for 15 to 20 minutes, or until the bread is crispy and golden.
10. Serve the chicken rolls as a delicious finger food or appetizer, and enjoy eating them with your hands.