Musakhan Rolls

🔥 Prep

• Rinse 500 g chicken breast and place in a pot with 500 ml water, 2 bay leaves, 3 lightly crushed green cardamom pods, and 1.5 tsp salt; bring to a simmer.
• While the chicken pools, thinly slice 4 yellow onions.
• Measure out 100 ml extra virgin olive oil, 3 tbsp sumac, 0.5 tsp allspice, 0.5 tsp cumin powder, 0.25 tsp cinnamon powder, and 0.5 tsp black pepper into small bowls.
• Toast 40 g pine nuts in a dry pan over low heat until golden, then set aside.
• Prepare tahini‑yogurt sauce: whisk together 100 g Greek yogurt, 30 ml tahini, 1 tbsp lemon juice, and a pinch of salt; keep chilled.
• Cut 6 lavash flatbread sheets into triangles (about 8‑10 cm wide at the base) and set aside.
• After chicken is cooked (about 15 min), remove, shred into bite‑sized pieces, and discard cooking aromatics.

🔥 Cook

• 1. Poach the chicken: add 500 ml water, 2 bay leaves, 3 crushed green cardamom pods, and 1.5 tsp salt to a pot; bring to a gentle simmer over medium heat, then cook for 15 minutes until the chicken is opaque and tender.
• 2. Remove the chicken, let cool slightly, then shred it into bite‑sized strands and set aside.
• 3. In a wide skillet, heat 100 ml extra virgin olive oil over medium‑low heat; add the sliced onions with a pinch of salt and cook slowly for 20 minutes, stirring occasionally, until the onions are completely soft, translucent, and sweet without browning.
• 4. Stir in the shredded chicken, 3 tbsp sumac, 0.5 tsp allspice, 0.5 tsp cumin powder, 0.25 tsp cinnamon powder, 0.5 tsp black pepper, and the toasted 40 g pine nuts; mix for 2 minutes to coat everything evenly.
• 5. Cut the lavash into triangles, place a generous spoonful of the chicken‑onion mixture along the wide base of each triangle, fold in the sides, and roll tightly like a cigar.
• 6. Brush each roll liberally with olive oil, sprinkle a little extra sumac on top, and arrange on a baking sheet.
• 7. Bake in a pre‑heated oven at 200 °C (400 °F) for 10‑12 minutes until the rolls are golden brown and crisp.
• 8. While the rolls bake, prepare the tahini‑yogurt sauce by whisking together 100 g Greek yogurt, 30 ml tahini, 1 tbsp lemon juice, and a pinch of salt; keep chilled.

🔥 Serve

• Arrange the hot Musakhan rolls on a platter and drizzle with the cool tahini‑yogurt sauce.
• Garnish with an extra sprinkle of sumac and a few lemon wedges for brightness.
• Serve alongside a simple salad of sliced cucumbers, tomatoes, and fresh parsley dressed with olive oil and lemon.
• Optional: add pickled turnips or olives on the side for authentic Middle‑Eastern flair.