👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C).

   💡 Tip: Ensure oven rack is in the middle position.
2. 2

   In a bowl, combine chicken thighs, olive oil, sumac, baharat, salt, and pepper. Marinate for at least 15 minutes.

3. 3

   In a skillet, sauté the sliced onions in a little olive oil over medium heat until softened and lightly caramelized.

4. 4

   Cook the marinated chicken in the same skillet until browned and cooked through. Shred the chicken.

5. 5

   Mix the shredded chicken with the sautéed onions.

   💡 Tip: Ensure the mixture is evenly combined.
6. 6

   Lay out the taboon bread (or alternatives). Spread a layer of the chicken and onion mixture onto each piece.

   💡 Tip: Don't overfill, to make rolling easier.
7. 7

   Roll each piece of bread tightly into a log shape.

   💡 Tip: Tuck in the sides before rolling to prevent filling from escaping.
8. 8

   Place the rolls seam-side down on a baking sheet lined with parchment paper.

   💡 Tip: This helps them hold their shape.
9. 9

   Brush the tops of the rolls with a little olive oil.

   💡 Tip: This will help them crisp up.
10. 10

    Bake for 15-20 minutes, or until golden brown and heated through.

11. 11

    Garnish with toasted pine nuts and fresh chopped parsley before serving.

    💡 Tip: Serve warm with a side of yogurt or a tahini sauce.