Air Fryer Musakhan Rolls (Sumac Chicken Rolls)

Ingredients

• 300 g cooked shredded chicken (rotisserie or leftover roast chicken works well)
• 2 large onions, thinly sliced
• 2 tbsp sumac, plus extra to finish
• 2 tbsp pine nuts, toasted (optional)
• 4 small flatbreads or soft tortillas
• 3 tbsp olive oil, salt

Steps

1. Heat the olive oil in a pan over low heat and cook the sliced onions slowly for 15 minutes, stirring now and then, until deeply soft and golden - this slow caramelising is what makes musakhan taste like musakhan, so don't rush it.
2. Take the pan off the heat and stir in the sumac and toasted pine nuts, then fold through the shredded chicken until every strand is coated, and season with salt.
3. Lay a flatbread flat, spoon a line of the sumac chicken mixture along one edge, and roll it up tightly into a cigar shape, like a spring roll.
4. Brush the rolls all over with a little more olive oil so they crisp instead of drying out.
5. Preheat the air fryer to 190°C.
6. Arrange the rolls seam-side down in a single layer, with space between them, and air fry for 5 minutes.
7. Flip carefully and air fry a further 5 minutes (10 minutes total) until deep golden and crisp on all sides.
8. Rest for a minute, then slice each roll in half on the diagonal.
9. Dust with a little extra sumac before serving.

Tip: Don't rush the onions - the slow caramelised sweetness balancing the sumac's tartness is what makes musakhan taste like musakhan; rushed, pale onions turn the rolls one-note sour instead.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage