Sumac onion and herb oil buns

Preparation info
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By Sami Tamimi and Tara Wigley

Published 2020

  • About

The inspiration for this recipe is less tradition itself than sumac onions: one of the sweet, sharp and heavenly flavours of the very traditional chicken musakhan.

Getting ahead: Get going the day before you want to eat these, so that the dough can rest in the fridge overnight. Once baked, they can be eaten warm or at room temperature for up to 2 days.