Musakhan (Palestinian Spiced Chicken)

Ingredients

• 200 gChicken breast
• 300 gOnion
• 100 gSumac
• 100 gNut mix
• 200 gSpring roll wrapper
• 230 gSunflower oil
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Sauté chicken and onions

   • Heat some oil in a large pan. Brown the chopped chicken over medium-high heat.
   • Add the chopped onions and sauté over medium heat until soft and lightly caramelized.
2. 2

   Seasoning

   • Add salt and black/white pepper near the end of cooking and stir well.
   • About 5 minutes before the chicken is done, add the sumac, stir, then remove from heat.
3. 3

   Toast nuts

   • Toast the mixed nuts in a small pan without fat until golden, stirring constantly.
   • Add the toasted nuts to the chicken and onions and mix.
4. 4

   Assemble rolls

   • Let the filling cool slightly. Place portions on spring roll wrappers (or thin flatbread), roll up tightly and seal the edges.
   • Ensure rolls are well sealed to prevent filling leakage during frying.
5. 5

   Deep-fry & drain

   • Heat deep-frying oil to about 170–180 °C.
   • Fry the rolls in batches until golden brown. Drain on paper towels.
6. 6

   Serve

   • Serve hot or cold. Optionally sprinkle with extra sumac and some toasted nut pieces.