CHICKEN ROLLS

These chicken rolls are our most treasured family recipe! My mom invented them, and has been making them every Ramadan, for as long as I can remember. They’re so easy to make, they can be prepared and stored in advance.

INGREDIENTS

• 500g chicken breast

• 1 white onion, finely chopped

• 1/3 cup mayonnaise

• 1/2 teaspoon nutmeg

• 1 cup shredded mozzarella

• Salt and pepper, to taste

• Small round Arabic pita bread

• Kraft cheese spread

• 2 eggs

• Panko bread crumbs

• Frying oil

PREPARATION

1. Place the chickens breasts in a food processor and pulse until small, choppy pieces are formed. Set aside.

2. Over medium heat, sauté onion until fragrant and translucent in color

3. Add the chicken bits to the onion and stir until completely cooked.

4. Remove from heat and place in a bowl. Add mayonnaise, nutmeg, salt and pepper and mix to combine.

5. Next, add the cheese, and mix thoroughly. At this point, you’ll want to taste and check if you need to adjust the seasoning.

6. Using fresh small Arabic pita bread, open the bread to form 2 circles.

7. Top with about a little over a tablespoon of the chicken mix and roll it closed, applying a bit of kraft cheese to the edge to seal it well and place it seam down onto a tray.

8. Repeat until the chicken mixture is done. 

9. Place panko bread crumbs in a shallow dish, and in another shallow dish mix the 2 eggs will (with a bit of water if necessary).

10. Dip the rolls into the eggs, soaking them well, then into the bread crumbs to form a crust. 

11. Repeat the process with the rest of the rolls, then deep fry over medium heat until the crust turns into a nice golden layer. 

12. Alternatively, you can skip steps 9-11 and freeze the rolls in an air-tight container to use for later.

Notes:
If Arabic bread is not available, you can use soft flour tortillas instead.

These rolls can also be eaten bare without any crust by skipping steps 9-11, and are just as delicious.