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Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add the sliced red onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.

Add the cut chicken thighs to the skillet with the onions. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 7-9 minutes. Break up any large pieces of chicken as it cooks.

Stir in the sumac, allspice, cinnamon, salt, and black pepper. Cook for another 1-2 minutes, allowing the spices to become fragrant.

Remove the skillet from the heat. Stir in the toasted pine nuts and chopped fresh parsley. Taste and adjust seasoning if needed.

Lay out the lavash bread or tortillas on a clean surface. Divide the chicken filling evenly among the four pieces of bread, spreading it in a line across the center of each.

Fold in the short sides of the bread over the filling, then tightly roll up each piece from one long side to the other to form a compact roll. Place the rolls seam-side down on the prepared baking sheet.

Brush the tops of the musakhan rolls with the remaining 2 tablespoons of olive oil.

Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown and slightly crispy.

While the rolls are baking, prepare the optional yogurt sauce: In a small bowl, combine the plain yogurt, lemon juice, and minced garlic. Stir well.

Serve the Musakhan Rolls warm, with the yogurt sauce on the side for dipping, if desired.


Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add the sliced red onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.

Add the cut chicken thighs to the skillet with the onions. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 7-9 minutes. Break up any large pieces of chicken as it cooks.

Stir in the sumac, allspice, cinnamon, salt, and black pepper. Cook for another 1-2 minutes, allowing the spices to become fragrant.

Remove the skillet from the heat. Stir in the toasted pine nuts and chopped fresh parsley. Taste and adjust seasoning if needed.

Lay out the lavash bread or tortillas on a clean surface. Divide the chicken filling evenly among the four pieces of bread, spreading it in a line across the center of each.

Fold in the short sides of the bread over the filling, then tightly roll up each piece from one long side to the other to form a compact roll. Place the rolls seam-side down on the prepared baking sheet.

Brush the tops of the musakhan rolls with the remaining 2 tablespoons of olive oil.

Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown and slightly crispy.

While the rolls are baking, prepare the optional yogurt sauce: In a small bowl, combine the plain yogurt, lemon juice, and minced garlic. Stir well.

Serve the Musakhan Rolls warm, with the yogurt sauce on the side for dipping, if desired.
