Time: 1 hour 30 minutes
Servings: 3



  1. In a pot, season the chicken with spices (except for Sumac), pour enough water to cover the chicken and bring to a boil. Reduce heat and let simmer for 12-18 minutes
  2. Dice the onions and transfer them to a pan. Toss with the olive oil, ½ teaspoon salt and cook on medium heat until translucent. Add 3 tablespoons of Sumac  and mix until thoroughly combined. Set pan aside
  3. Once the chicken is tenderly cooked, remove it from the pot of water and let it cool down. Shred the chicken and transfer it to the onion pot. Mix gently and add pine nuts (optional)
  4. Fold the flatbread in half and cut through the middle; so you have 2 folded halves. Place the chicken and sumac in the middle, tuck in the sides, and roll. Repeat until done with the mixture. NOTE: if using pita bread, split in two and use each side for 1 roll
  5. Preheat oven to 350F
  6. Add olive oil to the baking pan and lay out the rolls with the seam facing down. Brush rolls with olive oil or chicken stock
  7. Bake until golden crispy. Garnish with Sumac  and pine nuts (optional)

Enjoy your meal!


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