Musakhan (Palestinian Spiced Chicken)
Musakhan is a Palestinian dish of chicken and onions seasoned with sumac, and this version packs it into crisp fried rolls. The sumac goes in only for the last 5 minutes, which keeps its tart, lemony character from cooking away. Golden fried nuts add crunch to the soft filling. The rolls taste good hot from the fryer, and they also work cold, which makes them easy to take along to a picnic.
Instructions
Fry the chopped chicken together with the chopped onion in a pan until the onion softens and the chicken begins to cook through.
Add the salt, black pepper and white pepper before the chicken is fully cooked, so the seasoning goes into the meat.
Stir in the sumac about 5 minutes before the end of cooking, so it keeps its sour, fruity edge.
In a separate pan, fry the raw nuts until they turn golden. Mix them into the chicken and onion.
Spoon the mixture into the spring roll pastry and roll each one up into a closed parcel.
Deep fry the rolls in oil until they are cooked and crisp.
Lift the rolls out of the oil and leave them to drain on cooking paper. Serve them hot or cold.
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