Fragrant shredded chicken

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1kg chicken breasts

30ml extra virgin olive oil

2 tsp salt

1 tsp black pepper

½ tsp ground cinnamon

½ tsp ground cardamom

4 garlic cloves (minced)

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Sumac confited onions

6 medium onions (thinly sliced)

30ml extra virgin olive oil

1 tsp salt

55g sumac (6 tbsp)

¾ tsp black pepper

70ml lemon juice

10g pomegranate molasses (2 tsp)

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Musakhan rolls

10g flour + 10g water

2 tbsp extra virgin olive oil

3g sumac (1 tsp)

4 large saj

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Tahini sauce

100g yogurt

10g tahini paste

Juice of half a lemon

¼ tsp salt

⅛ tsp cayenne pepper

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1. Combine the olive oil, salt, black pepper, cinnamon, cardamom, and garlic to a bowl and mix to create the wet rub for the chicken. Coat the chicken in the wet rub and let sit for 15-30 minutes.

2. Place a high-walled pan on the stove on medium-high heat. Cook the chicken in batches of 3-4 pieces for 2-3 minutes, or until edges begin to change color. Flip to the other side and add a few tablespoons of water to the pan to create steam. Add the lid, and allow the chicken to cook for 2-3 more minutes. Keep the finished chicken on a plate under a bowl to keep in the steam.

3. While the chicken is cooking, begin to prepare for cooking the onions. Take the six onions and cut them into strips about 3mm wide. Once the chicken is cooked, add the onions to the pan and turn the heat to medium. Add the salt and the olive oil. Give the onions a toss, and add the lid to the pan. Cook for about 20 minutes, or until soft and wilted, and stir halfway through.

4. Add the black pepper and half of the sumac, stir, and allow the sumac to infuse into the onions for 10-20 more minutes.

5. Break down the chicken into small, bite-sized pieces. After the onion finishes, add the chicken to the onions along with the rest of the sumac, lemon juice, and pomegranate molasses.

6. Cut each saj into 8 triangle shaped pieces. Mix together the flour and water to create a paste for binding the rolls.

7. Place down one of the triangle slices with the wide end facing towards you. Add a couple tablespoons of the filling at the edge and spread it out into an even thickness. Tuck the sides in over the filling to hold it in place, and then roll it forwards until you reach the other end. Add some of the paste to the tip and roll it the rest of the way up to seal.

8. Grab a large baking dish and coat the bottom in olive oil. Layer the rolls into the dish, seam-side down. Once the tray is filled, brush some more olive oil onto the top of the rolls. Place into an oven preheated to 180°C, and bake for 20-30 minutes.