- Makes 12 rolls:
- 1 and 1/2 pounds boneless chicken thighs
- salt, to taste
- pinch of crushed red pepper flakes or ground black pepper
- 2-3 tablespoons ground sumac
- 2 cardamom pods
- dash of ground cinnamon
- 1 cup water
- juice of half lemon
- 1 pound phyllo, thawed at room temperature
- about 1 cup, or more of slivered almonds or pine nuts
- 3-4 large onions, sliced
- 1/4 teaspoon salt
- 2-3 tablespoon ground sumac
- 3/4 cup olive oil
Place the sliced onions in a pot with the olive oil and 1/4 teaspoon salt. Cook over medium high heat for 15 minutes or until caramelized. Keep stirring so that they don't burn. Strain them in a colander and reserve the oil for later.
Add the chicken to the same pan and brown a few minutes on each side. Also season each side with salt, pepper, and a light sprinkling of cinnamon.
Add the cardamom and 1 cup of water. Cover and cook over medium heat 15-20 minutes or until the broth evaporates and the chicken is fully cooked.
Discard the cardamom pods, chop the chicken and sprinkle 2-3 tablespoons sumac over it along with the lemon juice. Mix well. Add salt if needed. Set aside in a bowl.
Place the cooked, drained onions in a bowl and sprinkle in 2-3 tablespoons of sumac. gently mix it well. and set aside.
This can be served as is over warmed up flatbread. Family style. Garnished with slivered almonds or toasted pine nuts.
To make the rolls:
Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Take the phyllo out of its packaging and cut it in half before unrolling it.
Drizzle some of the reserved onion oil over two of the strips of phyllo stacking them on top of each other.
Place a teaspoon of the caramelized onions on the bottom part of the phyllo. The part closest to you. Place a tablespoon of the chicken over the onions and sprinkle some almonds on top.
Fold the sides of the phyllo over the filling and roll up.
Place all of the rolls onto a baking sheet lined with parchment paper.
Brush the tops and sides of prepared rolls with the oil. Sprinkle the tops with some salt.
Bake 20-25 minutes or until golden all around.
Serve with tahini sauce or tzatziki.