Spiced Sumac Chicken Phyllo Rolls (Musakhan-Style)
Juicy sumac-spiced chicken, caramelized onions, and crunchy nuts are wrapped in crispy phyllo for a deliciously savory bite. Inspired by the Palestinian dish musakhan, these rolls make a perfect appetizer or light meal.
- Prep30 min
- Cook55 min
- Total1h 25m
- DifficultyMedium
- Servings12
These savory rolls are packed with the warm, tangy flavors of sumac, cinnamon, and cardamom, all wrapped in golden phyllo dough. The caramelized onions add a sweet depth, while the almonds provide a lovely crunch.
Serve them as an appetizer, snack, or light dinner alongside a creamy tahini sauce or refreshing tzatziki. They're great for parties or a cozy meal at home, and the filling can be prepped ahead for easy assembly.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Place the sliced onions in a pot with the olive oil and 1/4 teaspoon salt. Cook over medium-high heat for about 15 minutes, stirring often, until the onions are caramelized and golden. Drain the onions in a colander and reserve the oil for later use.
- In the same pot, brown the chicken thighs on each side for a few minutes. Season each side with salt, pepper, and a light sprinkle of cinnamon.
- Add the cardamom pods and 1 cup of water. Cover and cook over medium heat for 15-20 minutes, until the liquid has evaporated and the chicken is fully cooked through.
- Remove the cardamom pods and discard. Chop the chicken into small pieces. Sprinkle 2-3 tablespoons of sumac and the lemon juice over the chicken, then stir to combine. Adjust salt to taste. Set aside in a bowl.
- In another bowl, toss the drained caramelized onions with 2-3 tablespoons of sumac. Mix gently and set aside.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Unroll the phyllo and cut the stack in half crosswise (through all layers). Work with two strips at a time: place one strip on top of the other, and drizzle some of the reserved onion oil over them.
- Place about a teaspoon of sumac onions near the bottom end (closest to you). Top with a tablespoon of the chicken mixture and a few slivered almonds. Fold the sides over the filling and roll up tightly.
- Place each roll seam-side down on the prepared baking sheet. Brush the tops and sides with the reserved oil and sprinkle lightly with salt.
- Bake for 20-25 minutes, until the phyllo is golden and crisp all around.
- Serve warm with tahini sauce or tzatziki.
💡 Tips
- Reserve the onion oil carefully — it's the key to golden, flavorful phyllo.
- You can prepare the chicken and onion filling a day ahead and refrigerate; assemble just before baking.
- If the phyllo tears, don't worry — just patch it with a bit of oil and continue rolling.
Inspired by a recipe from Dimitras Dishes