This is a delicious appetizer version of the now famous mussakhan, a Palestinian dish. In Lebanon, it is made and sold at fancy markets and deli shops. In order to replicate it exactly, markuk bread (aka lavash, or Iranian bread or tannur) is needed. Furthermore, it needs to be extra thin and barely baked so that it can finish baking after getting stuffed.
To make it easier, I would simply use pre-cut yufka bread (available frozen in Middle-Eastern markets) or pre-cut phyllo strips. Or, use the entire package of phyllo (22 sheets) and cut the sheets into thirds, and double the recipe.
A third option is to use half the strips for mussakhan and the other half to stuff with zaatar paste. I will have pics of the zaatar triangles tomorrow. They are just delicious and perfect for a little bite before dinner.
INGREDIENTS: 60 pieces
1 pkg of markuk, cut into strips or yufka or phyllo (1 pound)
2 pounds chicken, cut into small chunks
2 pounds onion rings
1 cup olive oil
1/4 cup sumac
salt, to taste
1 teaspoon allspice
1 teaspoon white pepper
1/2 teaspoon cinnamon
2 cups (or more) chicken broth
1. Heat the oil and stir-fry the onion rings till caramelized. Add half the spices and remove from the skillet. Add the chicken pieces and cook half-way, stirring to brown all sides quickly, adding the rest of the spices.
2. Fill the strips. Place one tablespoon of chicken and onion mixture in one corner at the tip of the strip and fold the other corner over it to form a triangular shape. Continue the operation until the strip has been wrapped entirely. If using phyllo, make sure the strip is buttered or sprayed with oil. If using the bread, sprinkle it with chicken broth to keep it moist and flexible, otherwise it will crack.
3. Bake when ready to serve in a preheated 350F oven for about 10 minutes. Serve warm or at room temperature.
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