LevantineJordanian Makmoura (Layered Chicken and Onion Pie)
Thin sheets of white and whole wheat dough layered in a round tray with shredded chicken and a kilo of onion cooked soft in olive oil with sumac and cardamom, then sealed and baked slowly until deep golden. A festive dish of northern Jordan.
- Prep:
- 40 minutes
- Cook:
- 2 hours and 10 minutes
- Waiting:
- 1 hour and 30 minutes (Let the dough rise for 1 hour and the assembled pie rest for 30 minutes.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Dough
1 hour and 10 minutesFor the dough, mix the flour, whole wheat flour, yeast and salt, add the warm water and olive oil and knead for 10 minutes. Cover and leave to rise for 1 hour.
Success cueA soft dough, risen by half.
- 02
Chicken
45 minutesGentle simmerSimmer the chicken pieces in the water with 5 g of the salt for 40 minutes. Lift them out, let them cool and shred the meat, discarding the bones.
Success cueTender meat that shreds easily.
Watch outChicken must reach 74°C in the thickest part.
- 03
Filling
25 minutesLow heatCook the sliced onion in 120 ml of the olive oil over medium-low heat for 25 minutes until soft and golden. Stir in the sumac, cardamom, pepper, the rest of the salt and the chicken.
Success cueSoft, purple-flecked golden onion with chicken.
- 04
Assembly
40 minutesHeat the oven to 160°C. Divide the dough into 5 pieces and roll each very thin to fit a 30 cm round tray. Lay one sheet in the oiled tray, spread a quarter of the filling over it and repeat, finishing with a sheet of dough. Seal the edges, brush the top with the rest of the olive oil and leave for 30 minutes.
Success cueA sealed, even pie glossy with oil.
- 05
Baking
1 hour and 30 minutesOven heatBake for 90 minutes until deep golden and crisp on top and the base sounds hollow.
Success cueDeep golden, crisp top.
- 06
Serving
10 minutesRest for 10 minutes and cut into wedges.
Success cueClean wedges showing the layers.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The low oven and the long bake let the onion juices soak into the inner sheets, so they turn soft and rich while the top crisps.
- • Roll the sheets as thin as you can; thick layers stay doughy in the middle.
- • Cook the onion slowly; it should turn soft and sweet, not crisp.
Common mistakes
- • Using raw onion in the filling, which releases water and leaves the layers soggy.
- • Baking hot and fast, so the top burns before the middle cooks.
Substitutions
- • Instead of chicken: 1 kg boneless chicken thighs, simmered for 25 minutes
- • Instead of whole wheat flour: more white flour
Serving ideasServe warm with yogurt and a green salad.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 820
- Protein
- 35.2g
- Carbs
- 80.0g
- Fat
- 40.9g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What does makmoura mean?
It means covered or sealed in Arabic: the filling is closed in between sheets of dough and baked slowly.
How is it different from musakhan?
Both use onion, sumac and olive oil. Musakhan is open bread topped with onion and chicken; makmoura buries the filling between several sheets of dough and bakes it as one pie.
Which region is it from?
It is a dish of the olive-growing north of Jordan, made for guests and in the olive harvest season, when fresh oil is pressed.
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