Makmoura

Name: Makmoura
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 8 servings
Cuisine: Jordanian
Ingredients: 1 kg chicken thighs, bone-in; 8 large onions, thinly sliced; 1/2 cup olive oil; 2 tsp sumac; 1 tsp allspice; 1/2 tsp cinnamon; 1/4 cup pine nuts; For dough: 4 cups flour; 1 cup warm water; 1/3 cup olive oil; 1 tsp salt; Melted butter for brushing

مكمورة (mak-MOO-rah)

Layered Chicken and Onion Pie

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 472 kcal

A rustic layered pie of tender chicken, masses of caramelized onions, and thin pastry sheets baked until golden and crisp. This festive Jordanian dish from the north is pure comfort wrapped in flaky pastry.

Nutrition & Info

Protein 28.0g

Carbs 36.0g

Fat 24.0g

Protein Carbs Fat

Allergen Warnings

⚠ gluten

Equipment Needed

large round baking pan large skillet rolling pin pastry brush

Presentation Guide

Vessel: round baking pan, cut into wedges

Garnishes: toasted pine nuts

Accompaniments: yogurt, pickles

Ingredients

1 kg chicken thighs, bone-in
8 large onions, thinly sliced
1/2 cup olive oil
2 tsp sumac
1 tsp allspice
1/2 tsp cinnamon
1/4 cup pine nuts
For dough: 4 cups flour
1 cup warm water
1/3 cup olive oil
1 tsp salt
Melted butter for brushing

Instructions

1
Make dough by mixing flour, salt, olive oil, and warm water. Knead until smooth, divide into 6 balls, and rest covered for 30 minutes.
2
Boil chicken thighs in seasoned water for 30 minutes until cooked. Remove, cool, and shred the meat, discarding skin and bones.
3
Cook sliced onions in olive oil over medium-low heat for 30-35 minutes until deeply caramelized. Stir in sumac, allspice, and cinnamon.
4
Roll each dough ball into a very thin circle, larger than your baking pan. Brush a round pan generously with butter.
5
Layer three thin dough sheets in the pan, brushing each with butter and letting edges drape over the sides. Spread chicken, caramelized onions, and pine nuts in layers.
6
Fold overhanging dough over the filling, top with remaining dough sheets tucked in neatly. Brush the top generously with butter and bake at 190C for 35-40 minutes until golden.

💡

Did You Know?

Makmoura is so associated with hospitality in northern Jordan that refusing a slice from a host is considered deeply impolite.

Chef's Notes

Equipment Tips

large round baking pan
large skillet
rolling pin
pastry brush

Garnishing

toasted pine nuts

Accompaniments

yogurt, pickles

The Story Behind Makmoura

Makmoura is a beloved specialty of northern Jordan, particularly the Ajloun and Irbid regions. This layered pie reflects the agricultural richness of the northern highlands where chickens, onions, and olive oil are abundant. The dish demonstrates the influence of Palestinian culinary traditions on Jordanian cooking, as many Palestinian families who settled in northern Jordan brought their cherished recipes. Making makmoura is a labor-intensive process typically reserved for special occasions, weddings, and honored guests.

🕐 Traditionally enjoyed festive meals, winter gatherings 📜 Origins: Traditional northern Jordanian

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