Wasfetna

Makmoura

Baked dough layers filled with tender lamb, onions and sumac.

Makmoura — Lamb
Cooking time
3 hr 38 min
Hands-on time
18 min
Free time
1 hr 25 min
Difficulty
Medium
Cuisine
Levantine
Contains
Gluten

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.
  • Food thermometer

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. Cover and simmer the lamb in the water until completely tender. Drain, shred and cool slightly before mixing with the onions; no raw meat goes into the dough.

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

    The meat shreds easily and the filling has no excess broth.

  4. Mix the drained cooked lamb, sumac, spices and salt into the onions; let the filling cool until warm before filling.

    6 min
    You’ll know it’s ready when

    The filling is cooked, warm rather than hot, and not watery.

  5. 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.

  6. 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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