Musakhan is a Palestinian dish made by piling chicken seasoned with sumac and onions over flatbread. I made the quick wrapped version using the Armenian Lavash recipe I posted yesterday. If you want to use premade bread, try to find the thinnest possible Middle Eastern flatbread or tortilla. These wraps were delicious. I filled the flatbread with seasoned chicken, caramelized onions, more sumac, and toasted pine nuts. The bread kept the chicken moist during baking and the wraps were brushed with more chicken stock at the halfway point in the oven.
The key ingredient in Musakhan is sumac. Sumac is a spice made from the berries of the sumac bush and is common in Middle Eastern and Mediterranean cooking. It is available in berry or ground form. Sumac has a lightly bitter, lemony taste and a deep brownish red hue. There are no good substitutes for the flavor. I have been able to find it in the specialty section of some ethnic grocery stores and the spice section of Williams-Sonoma. Watch the ingredient list and color of sumac. It should be a deep red. Bright red spices may have added coloring and some have added salt. It is also available of Amazon: Sumac 4.0 oz by Zamouri Spices.