I know I’ve been quiet on the blog front over the last couple months. It seems like at least once a year, my life gets a little hectic and I let the blogging slip. That’s not to say I haven’t been active on social media. If you follow Measuring Cups Optional on Instagram, you’ll see I’ve actually been up to a whole lot! (If you aren’t, you’re missing out on some delicious stories and posts). Let me tell you what I’ve been up to … but first, these Musakhan Rolls!
I love Musakhan. It’s one of my favorite Palestinian dishes to make. Usually, I fry up my onions, shred up the chicken, mix with a ton of sumac and then put them on Naan bread before broiling for a few minutes in the oven. This time, though, I wanted to try something new. Also, I was taking these to a potluck iftar, and Musakhan Rolls are much easier to transport.
So what have I been up to during my short hiatus? Well, before Ramadan started, I was just overwhelmed with my day job. Let’s just say, I had A LOT of meetings. All day, and late, leaving me little time to work on my favorite job, blogging.
Then, Ramadan started and I hit a major recipe development block… it’s like writer’s block, but for coming up with and testing recipes. It could also be due to the fact that I’ve been taking two hour naps after work every day (they are the key to my survival during the long days). I got a chance to work with Islamic Relief USA when they asked me to be a guest on their Cooks For a Cause Ramadan series on YouTube. It was such a fun experience! I got to work with some amazing people and shared my Freekeh with Chicken recipe — a crowd pleaser. The full recipe is over on Islamic Relief USA’s website.
The end of May, I packed up and moved. Side note, it turns out I’m a hoarder. Apparently, you accumulate a lot of things over the course of 5 years. I cannot even describe to you how much stuff I donated/sold/got rid of. Pre-move, I had an entire bathroom drawer dedicated to headbands. Headbands I haven’t worn in at least 3 years!! You don’t even want to know what my beauty sample collection looked like. The number of T-shirts I had, I can’t even count for you. I must have had at least 10 black T-shirts. I even had a stash of shopping bags behind my dresser. I can’t be the only person who’s guilty of hoarding over the years.
I’m finally settled enough to get back to my old blogging self. I really did miss being in the kitchen and cooking. And now, I have a new fantastic space from which I’ll be sharing my recipes. Stay tuned to the blog and my Instagram stories for the latest.
Ingredients
- 1 package lavash bread
- 1 lb Chicken Thighs
- 6 Onions, chopped
- ¼ cup Sumac
- Salt, to taste
- ¼ cup vegetable oil
- Olive Oil for brushing
Instructions
- Prepare the chicken thighs by bringing a large pot of water to a boil, and adding the chicken. Boil until tender.
- Carefully remove each chicken thigh from the water, and shred. Set aside
- In the meantime, heat vegetable oil over medium-high heat
- Add the onions and fry until golden, about 7-10 minutes
- Turn the heat down to low and add the shredded chicken
- Mix in sumac and salt, then cook for about 2 minutes. Remove from heat
- Lay one lavash on a flat surface (you will be rolling on the long side). Spoon the chicken mixture and spread over the bread, about ¾ of the way down.
- Roll the bread and place on a parchment lined baking sheet
- Continue with the other three rolls
- Brush the rolls with olive oil and broil until slightly browned (about 6 minutes)
- Remove from the oven and cut each into 3 equal rolls
