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Jomby Recipe for Watercress Dip and M'sakhan Rolls

M’sakhan Rolls

Course Main Course
Cuisine Middle Eastern


  • 2 lbs chicken thighs
  • 2 large onions chopped
  • extra virgin olive oil
  • juice of one lemon
  • 1/2 cup crushed sumac spice 
  • 1 tbsp Arabic 7 Spice
  • 1/2 cup toasted pine nuts
  • salt
  • Saj bread or 8 Flour tortillas


  • Start to caramelize your onions with olive oil.
  • Meanwhile, clean your chicken thighs and put in an oven proof dish.
  • Toss with lemon juice, ¼ cup of sumac, Arabic 7 spice, a drizzle of olive oil and salt.
  •  Bake at 400 degrees for 25 minutes.
  • Once your onions are carmelized sprinkle with sumac and some salt and set aside.
  • After the thighs are done, in about 25 minutes take them out and set aside until they are room temperature.
  • Cut them into nice bite size pieces and mix throughly with the onion mixture and pine nuts.
  • Roll the mixture into your saj or tortilla bread like egg rolls.
  • Brush with olive oil, stick in the oven for a few minutes then remove, cut in half and serve!


These rolls are a lovely finger food to accompany any dinner or party spread. M’sakhan is a Palestinian dish that represents the culmination of the olive, sumac, and wheat harvest in Palestine. The dish is originally made with whole chicken parts and fresh flat-bread straight from the clay ovens still used in many areas of Palestine. This version is a modern take on the dish, but it does not sacrifice authenticity because m’sakhan cannot be made without these essential ingredients! Serve them with a nice salad and topped off with some decorative pomegranate seeds. A nice accompaniment to the rolls is my watercress yogurt dip. Enjoy making them and sahtayn! The equivalent is salud, for my non-Arabic speaking friends. 
Keyword Arab, Palestenian