This is a brilliant evolution of musakhan, the national dish of Palestine.
This recipe provides a delivery system of all the wonderful flavors of musakhan in an easy to eat sandwich form.
Essentially it is musakhan in a wrap, and very tasty too especially if you toast it making it nice and crunchy.
The combination of chicken, sumac, and onions is exquisite!
As I write this I am just back from a two week trip to the US.
The first few days were spent in Juneau Alaska, and required an epic journey to get there.
We flew to JFK from Amman, then JFK to LAX, spent about 7 hours at a hotel and then flew to Seattle and connected to flight to Juneau.
We attended the International Food Blogger Conference, which was quite informative, and nice to meet others doing the same thing.
We also met some great people who have become friends.
We went whale watching, and ate to our heart’s content, which meant eating lots and lots!
We discovered a distillery making their own gin and tonic which turned out to be excellent!
We also learned all about the odd liquor laws in Alaska that meant we were limited to two drinks at the tasting room.
After that we spent two days in Seattle, which was the first time I visited the city.
It was surprising how much of a highrise city it was.
I somehow wasn’t expecting that it would be, and overall I was a bit underwhelmed by the experience.
Not my favorite city, but it was good to cross it off my list.
We did visit a lot of watering holes, and I think found the best to be the bar at the Four Seasons Hotel where we had a drink called the Perfect Union and had tequila, prickly pear concentrate and jalapeno pepper extract.
It was a really good drink, tasting sweet with a hot peppery finish.
Then it was off to the East Coast to visit family, and to continue the eating fest.
Sadly I came down with a cold which made it hard to feel one hundred percent.
But like I mentioned, I tried not to let it slow me down, especially when it came to the food, and catching up with friends and family.
I was in DC and North Carolina for a total of five days.
Next it was a flight to New York City to catch my flight back to Amman, which meant I had to fly to Laguardia and get myself to JFK for the flight out.
Dragging my three big bags of books, food, cooking implements, and various other things.
But now I will have a stash of maple syrup and cacao nibs that will last me throughout the year.
Not to mention chocolate chips!
It’s easier to get a lot of things in Jordan these days, but those things can be costly, and in some cases certain ingredients can’t be found.
But now that I’m back it’s time to make all the foods I love, and tinker with recipes to come up with new, different, and tasty twists.
But for now, to enjoy a twist on a classic, try this chicken sumac musakhan recipe.
Let me know your thoughts!
Chicken & Sumac Rolls
- 2 Ilbs Chicken Breast cut in pieces
- ¾ cup Olive Oil
- 8 Onions chopped
- 1 tbsp Salt
- 2 tbsp Sumac
- 1 tbsp Cumin
- 2 tsp Seven Spices
- 4 tsp Mayonaise
- 8 Bread shrak
- Chop onions.
- Heat oil and add onions.
- Saute onions until they begin to soften.
- Add salt, and spices.
- Cook onions until soft.
- Add chicken and cook until done. About 15 minutes.
- Spread ½ teaspoon of mayonaise on each piece of bread.
- Put filling in each piece of bread and rolls.
- Toast bread. (optional)