Makmura
A traditional Jordanian dish from the Irbid region, Makmura translates to 'buried'. It features chicken and onions cooked with spices, then layered with a savory dough and baked until golden. It's a unique and hearty dish, often served in triangular slices like a pie.
🧂 Ingredients
- 1 medium Whole chicken(cut into serving pieces)
- 4 large Onions(thinly sliced)
- 3 cups All-purpose flour(for the dough)
- 1 tsp Yeast(active dry yeast)
- 1 tsp Sugar(for the dough)
- 1.5 cups Warm water(for the dough)
- 2 tsp Salt(divided)
- 0.5 cup Olive oil(divided)
- 4 tbsp Ghee or butter(melted)
- 1 tbsp Spices (cumin, coriander, cardamom, cinnamon)(mixed)
- 1 tsp Black pepper
👨🍳 Instructions
- 1
Prepare the chicken: Season the chicken pieces with 1 tsp salt, black pepper, and half of the spice mix. In a large pot, heat 2 tbsp olive oil over medium-high heat and sear the chicken pieces until browned on all sides. Remove chicken and set aside.
⏱️ 10 minutes - 2
Sauté the onions: In the same pot, add the remaining 2 tbsp olive oil and add the thinly sliced onions. Cook over medium heat, stirring occasionally, until softened and lightly golden. Add the remaining spice mix and cook for another minute until fragrant.
⏱️ 15-20 minutes - 3
Combine chicken and onions: Return the seared chicken pieces to the pot with the onions. Add about 1 cup of water or chicken broth, cover, and simmer on low heat until the chicken is almost cooked through.
⏱️ 30 minutes - 4
Make the dough: In a large bowl, combine flour, yeast, sugar, and 1 tsp salt. Gradually add warm water and mix until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
⏱️ 1 hour - 5
Assemble the Makmura: Preheat oven to 375°F (190°C). Grease a deep baking dish or cast-iron skillet with melted ghee or butter. Punch down the risen dough and roll it out to fit the bottom of the dish, pressing it up the sides slightly. Spoon the chicken and onion mixture evenly over the dough. Pour any accumulated juices from the pot over the chicken.
💡 Tip: Ensure the dough is evenly spread to form a base. - 6
Bake the Makmura: Cover the chicken and onion filling with another layer of dough, tucking the edges to seal. Brush the top with melted ghee or butter. Bake for 30-40 minutes, or until the crust is golden brown and cooked through.
⏱️ 30-40 minutes - 7
Serve: Let the Makmura rest for 10-15 minutes before cutting into triangular pieces and serving. It's often served with a side of plain yogurt.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓Ensure the chicken is cooked through but still moist before assembling.
- ✓The dough should be soft and pliable, not too stiff.
- ✓Allowing the dish to rest before cutting is crucial for easier slicing.
🔄 Variations
- Some variations include adding a layer of sautéed vegetables like bell peppers or tomatoes.
- For a spicier version, add a pinch of chili flakes to the chicken and onion mixture.