How to make musakhan rolls

Convector coils

Two large onions cut into small squares.
Onion cut into four pieces.
Skinless chicken cut into four pieces.
Four loaves of Arabic bread.
A quarter cup of olive oil.
A leaf of laurel.
A third of a cup of each: olive oil and sumac.
A tablespoon of toasted pine nuts.
Salt, to taste-
Half a tablespoon of the following ground spices:
- cardamom.
- cinnamon;
- Mixed spices.
- Black pepper.

Place the cut chicken in a pot of cold water, submerge it well, then place it over high heat until foam forms on the surface and remove it.
Add all the spices to the pot along with: bay leaf, salt and chopped onions, then cover the pot and leave it over medium heat to cook until done.
Put olive oil in another pot on the fire, then add the chopped onions to it and cook them over low heat, adding a teaspoon of black pepper and salt, and leave it until it becomes soft, adding a tablespoon of sumac.
Remove the chicken from the broth and set it aside, then cut the chicken into small pieces and add the onions and toasted pine nuts, in addition to the remaining amount of sumac.
Cut the bread into triangles, then moisten it with chicken broth on both sides. Place a spoonful of the chicken mixture on the edge of the base of the bread, then roll it up, folding its edges inward.
Place a tablespoon of olive oil on an oven tray, then arrange the musakhan rolls on top, sprinkling them with a little olive oil.
Place the preheated roll tray into the oven heated to medium heat, bake it for ten minutes, then serve it hot.

Cut the chicken into four pieces, then wash them well, soak them for thirty minutes in salted water, then rinse them with water and dry them.
Cut four onions into thin slices and set them aside, and cut the remaining onions into large pieces.
Place the chopped chicken in a pot of water over medium heat, then add to it: mastic, onion pieces, bay leaf, cardamom, carrots and celery and leave it on the fire until it begins to boil to remove the formed foam.
Reduce the heat to the pot after it boils, then leave it on the fire for forty-five minutes until it is completely cooked and season the broth with pepper and salt.
Remove the chicken from the broth and filter it of solids.
Heat half the amount of oil in a large frying pan over medium heat, then add the onion slices and sauté them for five minutes until they become golden in color, then season them with pepper and salt.
Add sumac to the onion mixture and stir well, then remove it from the heat and set it aside.
Add the remaining oil to the same pan, then brown the chicken pieces for five minutes on both sides until they turn golden.
Return the onion mixture, stir, cover, then leave for five minutes, stirring from time to time.
Pour a cup of chicken broth into a deep bowl, moisten the bread with it, then place it on a flat serving plate.
Place the chicken pieces on top of the bread and distribute the onion mixture over it, then put it in the oven to grill for five minutes or until its surface is browned, then serve it hot.