A Middle Eastern dish composed of roasted chicken baked with onions, sumac, nuts and spices served over pita bread.
- 3 to 4 cups cooked chicken
- ¼ cup olive oil plus more for brushing on rolls
- 900g small red onions, peeled, thinly sliced
- 1 chicken bouillon cube
- ¼ cup ground sumac or to taste
- Salt to taste
- Pine nuts or slivered almonds, optional
- 8 pieces Saj or thin pita bread
- Hummus for serving, optional
- Shred the chicken and set aside.
- In a large saucepan, heat about ¼ cup olive oil over medium heat. Add the onions and sauté about 15 minutes or until they are just beginning to caramelise and brown.
- Add the bouillon cube, sumac and salt. Continue cooking. The mixture should seem thick and have a maroon color. If desired, add pine nuts or slivered almonds to the mixture.
- Cut the saj bread in quarters and trim off any hard edges. (You can cut the scraps of bread and fry them to use in fattoush salad.)
- Place approximately ¼ cup of the chicken mixture lengthwise about 1cm up from the long end of the piece of bread. Roll to encase the filling, fold in the edges and continue to roll completely like an egg roll or burrito.
- Preheat the oven to 170°C or table-top grill. Brush the rolls and grill until the outside of the bread is just crisp. Or place in a baking dish, brush with oil and bake until bread is slightly crisp.