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Makmura
A traditional dish from Irbid, Jordan, Makmura translates to 'buried'. It features chicken and onions finely chopped and 'buried' under a blanket of dough, then baked until golden brown. It's a unique and hearty dish, often served sliced like a pie.
๐ง ์ฌ๋ฃ
- 1 kg Whole chicken(cut into pieces)
- 4 large Onions(thinly sliced)
- 0.5 cup Olive oil
- 2 tbsp Sumac
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 4 cups All-purpose flour
- 1 tsp Yeast
- 1 tsp Sugar
- 1.5 cups Warm water(approx.)
- 4 tbsp Ghee or butter(melted, for brushing)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 180ยฐC (350ยฐF).
- 2
In a large bowl, toss the chicken pieces with 2 tablespoons of olive oil, sumac, allspice, cinnamon, salt, and pepper. Set aside.
- 3
In a separate large pan, heat the remaining olive oil over medium heat. Add the thinly sliced onions and sautรฉ until softened and lightly golden, about 15-20 minutes. Season with salt and pepper.
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: The dough should be slightly sticky but manageable. - 5
Grease a large, deep baking dish (approx. 9x13 inch) with some melted ghee or butter.
- 6
Spread the sautรฉed onions evenly over the bottom of the baking dish.
- 7
Arrange the seasoned chicken pieces on top of the onions.
- 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
Brush the top of the dough generously with melted ghee or butter.
๐ก ์ ๋ฌธ๊ฐ ํ: This helps create a golden, crispy crust. - 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.
๐ก ์ ๋ฌธ๊ฐ ํ: If the top starts to brown too quickly, loosely tent with foil. - 11
Let the Makmura rest for about 15 minutes before cutting into triangular or square pieces and serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the onions are well-cooked and softened to release their sweetness.
- โThe dough should be soft and pliable, not too stiff.
- โThis dish is best served hot.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a richer flavor, you can add a tablespoon of tomato paste to the chicken mixture.
- Some variations use lamb instead of chicken.