VEGAN MUSAKHAN ROLLS مسخن رولز صيامي
PUBLISHED BY WAFA SHAMI | PALESTINE IN A DISH
Musakhan is one of the most iconic Palestinian dishes, it’s mainly made with chicken, and the main spice that makes this dish extra special is called sumac. However, today I’m converting this dish into a vegan one. I will be making the chicken version in the near future. The rolls are becoming very popular lately, they’re easy to make and can be an extra nice addition for a party or a gathering.
So here is how to make vegan musakhan rolls:
For the rolls I’m using tortillas, if you are anywhere in the middle east you can use Shrak a type of very thin bread. For the stuffing, I’m substituting the chicken with portabella mushrooms. I find mushrooms can be a nice alternative for chicken, they’re the closest to give the dish that chickeny bite. Any other fresh mushrooms can be also used.
This photo below is sumac, it can be found at any Middle Eastern grocery store. It has a soury taste.
Start by chopping onions finely and sauté with about ¼ cup of olive oil, yes this dish requires a lot of olive oil. Once onions are softened sumac and salt can be added, stir well and set aside. Chop mushrooms after washing and cover for few minutes and continue to stir until mushrooms are softened. Mushrooms don’t take much time to cook, and they usually drop some water, get rid of that water, then bring in the onions with sumac and stir together with the mushrooms, if you like eggplants you can add them to the mix. Eggplants should previously be grilled with a bit of oil and salt, cut into squares after grilling and add to the mix, this eggplants addition is totally optional. Add roasted almonds, as they give the rolls a nice kick. Mix everything all together and adjust salt if needed. This mix will be used for stuffing the tortillas.
Large or small tortillas can be used, if you have Shrak bread, it can be cut into squares or whatever size is preferred to have them ready for the filling and rolling. Spread about one to two tablespoons of the stuffing over a tortilla. Whichever is available or preferred is fine, I like to use the large tortillas and then cut into half. After stuffing bring the tortilla to close from each side and roll all the way like you are rolling a burrito, don’t fill them up, so they’re nicely and thinly rolled. Once all rolled place on a baking sheet under the broiler for a few minutes, to warm up and get a bit of a golden brownish color.
Cut in half and serve with a side of salad.
This recipe makes about 6-8 large tortillas.
DESCRIPTION
Musakhan is one of the most iconic Palestinian dishes, it’s mainly made with chicken, and the main spice that makes this dish extra special is called sumac. However, today I’m converting this dish into a vegan one. I will be making the chicken version in the near future. The rolls are becoming very popular lately, they’re easy to make and can be an extra nice addition for a party or a gathering.
INGREDIENTS
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- Tortillas or shrak bread
- 2 large onions chopped
- 2 portabella mushrooms (fresh)
- ¼ extra virgin olive oil
- 1 tablespoon sumac
- 4-8 ounces of grilled eggplants chopped (optional)
- 1-2 tablespoons of roasted almond nuts
- salt
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INSTRUCTIONS
- Start by warming up olive oil, add chopped onions. Sauté with occasional stirring on medium heat until onions are softened, this takes about 10-15 minutes then add salt and sumac, stir well together. Set aside
- Use the same pot, take onions out and bring in mushrooms, cover the pot for 2-3 minutes and sauté until mushrooms are softened. About 5-8 minutes. Take all water that comes out of mushrooms.
- Bring back onions over the mushrooms and grilled eggplants (optional) and integrate everything together, adjust salt if needed. Then stir in roasted almonds.
- Take about 1-2 tablespoons of the stuffing and spread over the tortilla and roll like rolling a burrito, but don’t fill it up, keep the rolls thin. Stuff all the tortillas until stuffing is done.
- Place all rolled tortillas on a baking sheet under the broiler for a few minutes only, to warm up and get a golden brownish color.
- Cut each in half and serve alone or with a side of salad.
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“The homeland is stuck in our teeth. It’s filling our cavities. It rests on our tongues. My God. How we yearn for its olive trees. How it haunts our dreams.”
― Noor Hindi, Dear God. Dear Bones. Dear Yellow.
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