Beehive rolls filled with musakhan chicken — a wonderful homemade recipe!

Ingredients Filling:

4 chicken breasts, halved, boiled and boneless 6 large onions, cut into wedges 1/4 cup olive oil Nuts of your choice 1/4 cup sumac Salt 1/2 tsp ground cumin 1/2 tsp dried coriander 1/4 tsp ground cardamom Black pepper

1/4 tsp red pepper (chili)

1/2 cup lemon juice

Dough:

3 cups flour 1 tbsp yogurt A pinch of salt

A pinch of sugar About 1/2 tbsp instant yeast 1/2 cup warm water for kneading

Method:

Start by preparing the dough and set it aside to rise.

Fry the sliced onions in oil until soft.

Add half the sumac, the lemon and the nuts to the onions.

Let the mixture cook for about 3 minutes so the flavors combine.

Add the boiled, deboned chicken to the mixture along with the remaining sumac.

Also add lemon juice, salt and spices.

Shape the dough into small balls and fill each with the onion–chicken–sumac mixture, then seal the balls and arrange them close together in a tray greased with olive oil.

Brush the rolls with olive oil to give them a nice color. Sprinkle sumac over the tops. Bake the beehive tray of musakhan chicken rolls in a moderate oven until cooked through and golden on top, then serve.

Recipe for beehive rolls with musakhan chicken filling from a friend and cook on Shou Tabkhin El Yom:

Nada Hadraj

Click Nada's name to visit her profile on our site and see her other recipes.

For Nada's tray-baked kibbeh recipe click: Tray-Baked Kibbeh

For more vegetarian kibbeh recipes click: Pumpkin or Squash Kibbeh

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#beehive_rolls #beehive_musakhan_chicken

Beehive Rolls with Musakhan Chicken Filling

Prep checklist

Cooking notes