Wasfetna

Makmoura

A baked dough case around slow-cooked onions with shredded chicken and sumac.

Chicken and onion stew
Cooking time
2 hr 13 min
Hands-on time
35 min
Free time
1 hr
Difficulty
Medium
Cuisine
Levantine
Calories
580
Contains
Gluten

The onion in makmoura is half the dish, not just an addition: it's cooked in olive oil over low heat until it melts, turns sweet and shrinks to a third. Then it's mixed with the chicken and sumac and sealed between two layers of dough.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the dough

For the filling

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has doubled.
  • Wide frying pan — The onion cooks slowly until it melts and sweetens — that is the heart of makmoura.
  • Greased tray — Two thirds of the dough below, one third above, and it is turned out after baking.

Method

  1. Knead the dough ingredients until smooth, and cover it until it doubles in size.

    1 hrYou can walk away
    You’ll know it’s ready when

    The dough is smooth and its size has doubled.

  2. Cook the onions in olive oil over low heat until they are completely melted and sweet.

    25 minYou can walk away
    You’ll know it’s ready when

    The onion is translucent and golden, and has shrunk to a third.

    Tip: This step is the makmoura — the onion is half the dish, not just an addition.

  3. Add the shredded chicken, sumac, spices, and salt to the onions and stir.

    6 min
    You’ll know it’s ready when

    The mixture is brown and has a strong sumac aroma.

  4. Spread two-thirds of the dough in a greased tray, distribute the filling, cover with the remaining third and pinch the edges.

    12 min
    You’ll know it’s ready when

    The edges are sealed and the filling is not visible.

  5. Brush the surface with oil and bake at 190° until golden brown, then turn it over and serve hot.

    30 minYou can walk away
    You’ll know it’s ready when

    The top is golden and the bottom is firm.

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