Crispy Chicken Mediterranean Musakhan Rolls
Crispy Chicken Mediterranean Rolls
Prep Time: 30 minutes| Cook Time: 40 minutes | Serves: 4-6 people as appetizer
The Perfect Crowd-Pleaser with Ancient Mediterranean Flavors!
These Crispy Chicken Mediterranean Musakhan Rolls take the beloved Middle Eastern dish of musakhan and transform it into perfect bite-sized appetizers wrapped in golden, flaky filo pastry. Tender spiced chicken, sweet caramelized onions infused with tangy sumac and Arabic spices, all wrapped in crispy pastry - it's pure genius and absolutely addictive!
Musakhan literally means "heated" in Arabic, referring to the traditional taboon oven where this dish is baked. This recipe brings those authentic flavors to your kitchen in an accessible, party-friendly format. Perfect for dinner parties, potlucks, or any gathering where you want to impress!
Ingredients
For the Chicken
• 2 chicken breasts
• 1 small red onion, halved
• 3 cloves
• 1 cinnamon stick
• 2 cardamom pods
• Salt and pepper to taste
For the Caramelized Onions
• 3 large yellow onions, chopped
• ½ cup olive oil
• 1 tbsp Arabic 7 spices
• 2 tbsp sumac
• 1 tsp cumin
• Salt and pepper to taste
•. ¼ cup pine nuts, toasted
For Assembly
• 1 pack filo sheets (phyllo pastry)
• 3 tbsp butter, melted
For the Dipping Sauce
• 1 cup yogurt (Arabic or Turkish yogurt works best)
• 1 tsp fresh lemon juice
• 1 tbsp tahini
• Salt to taste
Instructions:
Cook the Chicken
Bring a large pot of water to a boil. Add the chicken breasts, halved red onion, cinnamon stick, cloves, and cardamom pods. Season with salt and simmer for 20 minutes until fully cooked. Remove the chicken, let it cool briefly, then shred with two forks into bite-sized pieces. Set aside.
Caramelize the Onions
While the chicken cooks, heat the olive oil in a large pan over medium heat. Add the chopped onions and cook for 15-20 minutes, stirring occasionally, until golden and caramelized. Add the Arabic 7 spices, cumin, sumac, salt, and pepper. Cook for 1 minute to release the flavors, then stir in the toasted pine nuts. Add the shredded chicken and mix until evenly coated. Set aside to cool slightly.
Make the Dipping Sauce
In a small bowl, combine the yogurt, lemon juice, tahini, and salt to taste. Mix well until smooth and creamy. The tahini adds a lovely nutty flavor that pairs perfectly with the spiced chicken. Set aside in the fridge until ready to serve.
Assemble the Rolls
Melt the butter and keep it ready. Cover filo sheets with a damp towel to prevent drying. Take 2 sheets, brush one lightly with butter, and stack the second on top. Cut into 3 long strips, then halve each strip to create 6 rectangles.
Place a spoonful of filling at the bottom of each rectangle and shape into a log. Fold in the sides, then roll up gently - not too tight. Flip seam-side down and brush with butter. Repeat with remaining filo and filling, working quickly to keep the filo from drying out.
Bake to Golden Perfection
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper and arrange the rolls with space between them. Bake for 20-25 minutes until golden brown and crispy. Watch carefully as filo burns quickly - rotate the tray halfway through if needed. Let cool for 2-3 minutes before serving.
Why You'll Love This Recipe
• Perfect for entertaining - Make ahead and bake when ready
• Crispy and flaky - Golden filo pastry with flavorful filling
• Easy crowd-pleaser - Guaranteed to impress at any gathering
Pro Tips
• Keep filo covered with a damp towel to prevent drying
• Don't overfill - too much filling makes sealing difficult
• Work quickly - assemble a few rolls at a time
• Watch carefully - filo burns fast, rotate tray if needed
• Cool the filling before rolling to prevent soggy filo
• About sumac: This tangy, lemony spice is essential for authentic flavor - find it at Middle Eastern stores with Arabic 7 spices
Crispy Mediterranean Chicken Rolls with Yogurt Dipping Sauce
Hello, World!
Chicken Musakhan Rolls Recipe | Palestinian Appetizer
Crispy golden Chicken Musakhan Rolls filled with sumac-spiced chicken and caramelized onions wrapped in filo pastry. This traditional Palestinian appetizer is perfect for parties - easy to make and absolutely addictive!
Ingredients
Instructions
- Fill a pot with water and bring to a boil over medium-high heat.
- Add 2 chicken breasts, 1 small red onion (halved), 1 cinnamon stick, 3 cloves, 2 cardamom pods, and salt to taste.
- Cook for 20 minutes until fully cooked through.
- While the chicken cooks, heat ½ cup olive oil in a large pan over medium-high heat.
- Add the 3 diced yellow onions and cook for 15 minutes, stirring occasionally, until soft and translucent.
- Add 1 tablespoon Arabic 7 spices, 1 teaspoon cumin, salt, pepper, and 2 tablespoons sumac. Stir and cook for about 1 minute to bring out the flavors.
- About Sumac: Made from ground dried berries, sumac has an amazing tangy, lemony flavor that defines Musakhan. Find it at Middle Eastern grocery stores alongside Arabic 7 spices.
- Remove the cooked chicken and let cool for a few minutes.
- Shred with two forks into small pieces.
- Add the shredded chicken to the spiced onions and mix until every piece is beautifully coated. Set aside to cool slightly
- In a bowl, mix 1 cup yogurt, 1 teaspoon lemon juice, 1 tablespoon tahini, and salt to taste.
- The tahini adds a lovely nutty flavor that pairs perfectly with the spiced chicken. Set aside.
- First, melt 6 tablespoons butter and set aside for brushing the filo.
- Unwrap your filo sheets and immediately cover them with a damp towel – this is important because filo dries out very quickly!
- Take 2 filo sheets and place them on your work surface. Lightly brush the top of the first sheet with melted butter, then place the second sheet on top to create a double layer. Cut this stacked filo into 3 long strips if your sheets are rectangular shape.
- Place a spoonful of filling at the bottom of each strip and shape into a log. Fold in the sides, then roll up gently – not too tight or it cracks. Flip seam-side down and brush with more butter. Make just a couple rolls at a time so the filo doesn't dry out while you're working.
- Preheat oven to 180°C (350°F).
- Line a baking tray with parchment paper and place rolls with space between each one. Brush with butter once more.
- Bake for 25 minutes until golden brown and crispy. Watch them closely as filo burns fast! Rotate the tray if some brown faster than others. Every oven is different, so keep an eye on your rolls - if they're browning too fast, lower the temperature by 20°C. If they're not getting golden after 25 minutes, increase by 20°C.
- Let cool for 2-3 minutes before serving – trust me, you don't want to burn your mouth!
- Arrange on a platter with the creamy dipping sauce.
Notes
Why You'll Love This Recipe
- Authentic Palestinian flavors in an easy-to-eat appetizer format
- Crowd-pleaser guaranteed – perfect for parties and gatherings
- Impressive but easy – looks fancy but comes together simply
- Addictively delicious – you won't be able to stop at just one!
Make-Ahead Magic
- Chicken filling: Make up to 2 days ahead and refrigerate
- Dipping sauce: Prepare up to 3 days ahead
- Assembled rolls: Roll up to 4 hours before baking, cover and refrigerate
- If baking cold rolls: If your assembled rolls are cold from the fridge, bake for 30 minutes instead of 25 minutes
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 180°C (350°F) oven for 8-10 minutes to restore crispiness. Avoid the microwave – it makes them soggy!
I hope you love these crispy Chicken Musakhan Rolls as much as I do! They're a delicious way to enjoy traditional Palestinian flavors in a fun, easy format. Perfect for parties, family gatherings, or as a weekend treat. I'd love to see how yours turned out – share your results with me!
Hi, I’m Sencha. welcome to my kitchen! I’m a home cook with Korean and Vietnamese roots, raised in the Middle East. In my kitchen, cultures blend and flavor comes first. I share comforting, everyday recipes inspired by my heritage and upbringing: bold Korean, fresh Vietnamese, cozy Arabic dishes — made with love for family, and now for you!
