👨‍🍳 Instruktioner

1. 1

   Preheat oven to 400°F (200°C).

   💡 Proffstips: Ensure oven is fully preheated for even cooking.
2. 2

   In a bowl, toss chicken thighs with 2 tbsp sumac, 2 tbsp olive oil, allspice, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until cooked through. Let cool slightly, then shred or dice.

   ⏱️ 25 minutes

   💡 Proffstips: Do not overcook the chicken to keep it moist.
3. 3

   While chicken roasts, heat the remaining 1/4 cup olive oil in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized and very soft, about 20-25 minutes.

   ⏱️ 25 minutes

   💡 Proffstips: Low and slow cooking is key for sweet, rich onions.
4. 4

   Stir the remaining 2 tbsp sumac into the caramelized onions. Add the shredded chicken and mix well to combine.

   💡 Proffstips: Taste and adjust seasoning if needed.
5. 5

   Lay out the taboon bread or tortillas. Spread a generous amount of the chicken and onion mixture over each piece, leaving a small border. Roll up tightly.

   💡 Proffstips: Don't overfill, or the rolls may break.
6. 6

   Place the rolls seam-side down on a baking sheet. Brush the tops generously with olive oil.

   💡 Proffstips: Brushing with oil helps achieve a golden, crispy exterior.
7. 7

   Bake for 10-15 minutes, or until the rolls are golden brown and heated through.

   ⏱️ 15 minutes

   💡 Proffstips: Watch carefully to prevent burning.
8. 8

   Garnish with toasted pine nuts or almonds before serving.

   💡 Proffstips: A dollop of plain yogurt on the side is a nice accompaniment.