فتة المسخن

Boil the chicken and then cut it into small slices as shown in the video

Cut the onion into wedges

We heat olive oil in a large pan and sauté the onion slices until they soften and turn golden.

We add the shredded chicken to the onions and stir well.

We add the sumac, pomegranate molasses, and salt, then mix until well combined and set the filling aside to cool.

We take the spring roll wrappers and fill each one with a portion of the chicken mixture.

We roll them tightly and seal the edges with a paste of flour and water.

We place the rolls on a baking sheet lined with parchment paper and freeze them

After freezing, we air-fry them until golden and crispy.

We prepare the tarator sauce by mixing tahini, yogurt, lemon juice, salt, garlic, and water until smooth and slightly thick

In the serving dish, we spread a layer of tarator sauce.

We cut the cooked Msakhan rolls into smaller pieces and place them over the sauce

We toast the nuts with olive oil until they take on a golden color

We garnish with fried nuts, pomegranate seeds, and a drizzle of pomegranate molasses.