Makes: About 32 rolls
Preparation time: 50 minutes
Total time: 1 hour,
3 to 4 cups cooked chicken
¼ cup olive oil plus more for brushing on rolls
2-pound bag of 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 caramelize 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 1/2-inch 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 325 degrees or table top grill (Abusalah uses her George Foreman 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.
From Fawzea (Fay) Abusalah, Canton.