Musakhan (مسخن) is the national dish of Palestine—a stunning combination of sumac-spiced chicken, caramelized onions, and toasted pine nuts served over flatbread. These Musakhan Wraps transform the classic into an easy-to-serve format: thin flatbread triangles filled with aromatic chicken and onions, baked until crisp and golden.
Perfect for entertaining, this recipe uses Breadmasters Markook or Lavash flatbread to create individual wraps that are both elegant and satisfying. Serve with a cooling yogurt cucumber salad for a complete meal.
Ingredients
For the Chicken
- 1 pound boneless chicken thighs
- 3 green cardamom pods
- 1 tablespoon salt
For the Onion Mixture
- ¼ cup olive oil, plus more for brushing the wraps
- 3 large onions, thinly sliced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 2 tablespoons sumac, plus more for sprinkling
For Assembly
- ⅓ cup toasted pine nuts
- 5 large flatbreads (or 10 smaller) – Breadmasters Markook or Lavash work beautifully
- Fresh parsley, for garnish (optional)
Instructions
- Poach the chicken: Place chicken thighs in a saucepan, cover with water, and add cardamom pods and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until cooked through, about 30 minutes. Remove chicken to a plate and set aside. (Can be made ahead and refrigerated.)
- Caramelize the onions: In a large pan, heat olive oil over medium heat. Add sliced onions, reduce heat to medium-low, and cook, stirring often, until softened and starting to caramelize, about 30 minutes. Season with 1 teaspoon salt, cumin, black pepper, and cinnamon.
- Combine filling: Thinly slice the cooked chicken and mix into the onions along with the sumac. Stir to combine.
- Preheat and prep: Preheat oven to 350°F. Lightly grease a baking sheet with olive oil. If using large flatbread sheets, cut each into two triangles.
- Assemble wraps: On a work surface, brush one side of a triangle with olive oil and flip over. Brush the other side with oil and sprinkle with sumac. Place about 2 tablespoons of the chicken-onion mixture along the long edge of the bread. Top with a few toasted pine nuts. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining wraps.
- Bake: Bake in preheated oven until toasted and edges are crisp, 15–20 minutes.
- Serve: Arrange on a platter, garnished with additional sumac, pine nuts, and fresh parsley if desired. Serve warm.
Tips for Perfect Musakhan Wraps
- Flatbread choice: Markook or thin Lavash works best—they become perfectly crisp without cracking.
- Make ahead: Prepare the chicken and onion filling up to 2 days in advance. Assemble and bake just before serving.
- Serving suggestion: Pair with a simple yogurt cucumber salad for a refreshing contrast to the tangy sumac.
- Vegan option: Substitute chicken with roasted cauliflower or chickpeas seasoned with sumac.
Looking for more inspiration? Explore our full collection of Markook flatbread recipes and Lavash recipes.
