* Meat Sefeha:

Msakhan Rolls: Chicken Sumac Rolls


For Boiling the Chicken

...750 gm chicken breasts
4 large onions cut in small cubes
3 bay leaves
1 cinnamon stick
3 cardamons
2 magi cubes
Salt & pepper


The Remaining Ingredients

1 ½ tbsp Sumac
A good pinch of nutmeg
1 tsp chopped garlic
¼ tsp cinnamon
Salt & pepper
¼ cup pines
¼ cup olive oil
Sharak bread or Lebanese bread


Directions

Start cooking the chicken breasts in cold water and keep removing all the foam the chicken produces. After the foam stops appearing add the onions, the magi and all the spices and leave the chicken to boil very well.

After the chicken is fully cooked remove it from the stock and shred the chicken to small pieces. Strain the stock to get all the onions out, remove all the spices and bay leaves and start sauteing the onions in the olive oil seasoning with all the spices, leave the stock cause we’ll need it later. When the onions start turning golden add your shredded chicken and the garlic. Leave the mixture to take a nice golden brown color and taste to make sure the seasoning is good. Add the pines in the end and mix them in.

Cut your bread in large triangles and get your cooled chicken mixture so you’d start rolling. Soak every bread piece in the chicken stock and then add the filling in the middle and roll like you’d roll a spring roll. Brush the bottom of baking dish with some oil and lay your chicken rolls in it, brush the top of the rolls with oil as well. Bake in a hot oven until your rolls get a pretty golden brown color and serve hot.