👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F).

2. 2

   In a large bowl, toss the chicken pieces with 2 tablespoons of olive oil, sumac, allspice, cinnamon, salt, and pepper. Set aside.

3. 3

   In a separate large pan, heat the remaining olive oil over medium heat. Add the thinly sliced onions and sauté until softened and lightly golden, about 15-20 minutes. Season with salt and pepper.

4. 4

   In a small bowl, combine the flour, yeast, and sugar. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for about 5-7 minutes until smooth. Cover and let rise in a warm place for about 30-45 minutes.

   💡 プロのコツ: The dough should be slightly sticky but manageable.
5. 5

   Grease a large, deep baking dish (approx. 9x13 inch) with some melted ghee or butter.

6. 6

   Spread the sautéed onions evenly over the bottom of the baking dish.

7. 7

   Arrange the seasoned chicken pieces on top of the onions.

8. 8

   Punch down the risen dough and divide it into two portions. Roll out one portion to line the bottom and sides of the baking dish, pressing it gently to form a crust. Roll out the second portion to cover the top of the chicken and onions.

9. 9

   Brush the top of the dough generously with melted ghee or butter.

   💡 プロのコツ: This helps create a golden, crispy crust.
10. 10

    Bake in the preheated oven for 1 hour to 1 hour and 30 minutes, or until the chicken is cooked through and the dough is golden brown and cooked.

    💡 プロのコツ: If the top starts to brown too quickly, loosely tent with foil.
11. 11

    Let the Makmura rest for about 15 minutes before cutting into triangular or square pieces and serving.