Moussakhan
Hi there! Moussakhan is a Palestinian delicacy I may say. In the Middle East, we have a bread called Markouk, it is a flat bread baked on a convex metal griddle or in a Tannour.(Wikipedia)
It does look like a big crepe, different consistency, different taste but they are even thiner and semi tender. These layers of bread, are cut in squares or rectangles and filled with a chicken and onion mixture. Sumac, pomegranate molasses and olive oil are the reason why these rolls are so tasty. Also browned onions really adds up to the taste.
My recipe is simple, maybe not the typical Palestinian recipe since I consider that they are no Universal recipes. Also what you might like now, you might not like it in 5 years, like everything we go through evolutions and so as our taste buds.
Cooked chicken breast 
Markouk 
Pomegranate molasses 
Browned onions 
Sumac 
Olive oil 
Onions and Markouk
Moussakhan
Ingredients
- 3 P Chicken breasts
- 2 P Cinnamon sticks
- tbsp allspice, salt
- 1/2 Tsp ground pepper
- 6 onions Medium size, shredded
- 1/2 cup olive oil
- 2 tablesp. pomegranate molasses
- 3 tablesp. Sumac
- Markouk or filo sheets
- Fresh mint and pomegrenate seeds
- 1/2 tsp Smoked paprika
Instructions
- Poach chicken breasts: In a pot , place the chicken breasts, cover with water, season with cinnamon sticks, allspice, black pepper, salt.
- Shred the chicken into long thin stripes. Discard the skin.
- In a thick skillet, on medium heat, add 1/2 cup olive oil. Add onions and brown them until dark golden color reached. Avoid over browning them.
- Add the shredded chicken over the onion mix, combine and pour the pomegrenate molasses, paprika, sumac and salt while constantly stirring, this operation takes 3 minutes on high heat. Set aside and let it cool down.
- Cut the bread into rectangular shapes.
- Place the chicken mixture in the middle of bread rectangles and roll the bread while folding in the 2 extremities while rolling.
- Place the rolls in an oven proof pan, brush each rolls generously with olive oil and bake in a preheated over at 200C. Leave for 15 minutes and remove, they are ready. Best served with fresh mint and pomegrenate seeds.