Sumac Chicken Rolls (Musakhan Rolls)

In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, ground cinnamon, and ground cardamom.

Slice the chicken breasts horizontally into 2-3 thin fillets. This ensures even cooking.

Add the chicken fillets to a bowl and pour the prepared marinade over them. Toss to coat evenly. Let marinate for at least 15-30 minutes at room temperature.

Heat a large skillet over medium-high heat. Add the marinated chicken fillets in batches, searing for 2-3 minutes per side until golden brown.

Add 2 tablespoons of water to the skillet to create steam. Cover with a lid and cook for another 2-3 minutes, or until the chicken is cooked through (internal temperature of 75°C / 165°F).

Remove the cooked chicken from the skillet and place it on a plate. Use two forks to shred the chicken into bite-sized pieces. Be careful not to shred it too finely, as it can dry out.

Slice the onions into thin strips, about 3mm wide.

In the same skillet used for the chicken, add the sliced onions, 1 teaspoon of salt, and 30ml of olive oil. Sauté over medium heat, covered, for about 20 minutes, stirring halfway through, until softened and wilted.

Add 3 tablespoons of sumac to the onions and stir well. Cover and cook for another 10-20 minutes, allowing the sumac to infuse the onions with its tangy flavor.

Add the shredded chicken to the skillet with the sumac onions. Pour in the lemon juice and pomegranate molasses. Stir everything together until well combined. Taste and adjust seasoning if needed.

Cut the saj bread or tortillas into triangular or pizza-shaped slices. If using saj bread, trim any excessively thick edges.

Place about 2 tablespoons of the sumac chicken filling near the bottom of a bread slice and spread it into an even layer.

Tuck the sides of the bread over the filling, then roll it forward tightly to form a cylinder. Use a little flour-water paste to seal the edge.

Lightly grease a baking dish with olive oil. Arrange the filled rolls seam-side down in the dish.

Brush the tops of the rolls with a little olive oil for extra color. You can also sprinkle with sumac now, or after baking.

Bake in a preheated oven at 180°C (350°F) for 20-30 minutes, or until golden brown and crispy.

In a bowl, combine Greek yogurt, tahini, lemon juice, salt, and cayenne pepper. Whisk together until smooth.

Gradually whisk in a little water until the sauce reaches a creamy, pourable consistency. Adjust seasoning if needed.

Arrange the baked rolls on a serving platter. Garnish with chopped parsley and pomegranate seeds. Serve warm with the tahini yogurt sauce for dipping.