Musakhan Rolls

Sauté the chicken with oil until browned.

Add water, and once it boils, remove the scum. Add the spices, salt, and onion, and let the chicken cook until tender.

Once cooked, shred the chicken.

In a skillet over medium heat, sauté two sliced onions with olive oil and salt until wilted.

Add some of the chicken stock and cover, cooking over low heat until the onions are fully cooked.

Add the shredded chicken, sumac, spices, and lemon juice to the onions.

Add the fried nuts last.

Divide each loaf into 4 or 6 portions depending on size

Stuff each piece of bread with the chicken mixture and roll it up.

Grease a baking dish with olive oil and arrange the rolls inside. Brush the tops with more olive oil.

Bake at 200°C until browned on the bottom, then brown on top.

Serve hot with tahini sauce.

To make the tahini sauce: We mix 3 tablespoons yogurt, 1 teaspoon tahini, lemon juice and a pinch of salt