Shredded chicken musakhan rolls are flatbreads stuffed with aromatic shredded sumac chicken and caramelized onions.
Add chicken, cinnamon stick, white pepper, whole black peppercorns, cardamom pods, bay leaf, allspice, and about 8 cups of water. Bring to a boil. Boil for 60 minutes or until completely cooked through.
Peel and slice the onions. Cook on medium heat until translucent for about 20 minutes.
Once the chicken is cooked, remove it from the broth and shred it. Add the shredded chicken and sumac spice to the caramelized onions.
The best bread for musakhan rolls is markook, shrak, or saj bread at your local Middle Eastern bakery. Look for large flatbreads that are paper-thin.
Fold the flatbread in half. Cut down the middle, so you have 2 folded halves. Place the chicken and sumac on the widest end.
Tuck in the sides.
Roll all of the flatbreads. Grease the baking pan with olive oil and line up your rolls. Bake in a 350 ℉ (180 ℃) until golden (about 15 to 20 minutes).