Chicken Musakhan Rolls

Place the water and chicken breasts in a pot over high heat. Once the water begins to boil and white foam appears, carefully skim the foam from the surface.

Add the onion, cardamom, cloves, bay leaves, and cinnamon to the pot over high heat, and cook until fragrant without adding salt.

Cover the pot and cook for 20-30 minutes, until the chicken breasts are fully cooked and easy to shred.

Remove the cooked chicken breasts from the broth and shred them into thin strands with a fork or using short pulses in a food processor.

. Allow 6 minutes.

. Allow 2 minutes.

Add the pomegranate molasses to the filling and stir over high heat until it is evenly coated and uniformly colored.

Turn off the heat and remove the pan once the musakhan filling is well combined and ready to be rolled in the shrak bread.

Fold the shrak bread, trim away any excess edges with scissors, then cut it into equal-sized triangles suitable for making the rolls.

Mix the all-purpose flour and water thoroughly until a smooth, cohesive paste forms for sealing the edges of the rolls.

Divide the filling among the shrak bread triangles, making sure to add a generous amount to each one.

Fold in both sides and roll tightly, then secure the edges with the sealing paste to prevent the rolls from opening.

Brush an oven-safe dish with olive oil and arrange the rolls in it. Brush the tops and sides evenly with oil so they become crisp and golden.

. Allow 5 minutes.

Garnish the musakhan rolls with sumac and almonds, distributing them evenly over the top before serving.