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Makmoura
Layered chicken and onion bread bake
Makmoura: Jenin's layered bake of bread dough, chicken and olive-oil onions
Makmoura (meaning 'buried') is a village dish from around Jenin in the northern West Bank, made in olive harvest season when there is fresh oil to spare: layers of thin bread dough are baked over chicken and a heap of onions slow-cooked in olive oil with sumac and spice, so the bottom soaks up the juices and the top turns crisp. Families tear it apart by hand and eat it with yoghurt and olives. Common mistake: rushing the onions; they need a full half hour to turn sweet and jammy. Chef's tip: use good, fruity olive oil and don't skimp — it is the soul of the dish.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flour
- ⅛ oz dried active yeast
- 1 tsp sugar
- 1 tsp salt
- 1 ¼ cups warm water
- 2 tbsp olive oil
For the filling
- 2 ⅝ lb chicken thighs, bone-in
- 2 ⅝ lb onionsthinly sliced
- ¾ cup extra virgin olive oil
- 2 tbsp sumac
- 1 tsp ground allspice
- ½ tsp ground cardamom
- 2 tsp salt
- 1 tsp black pepper
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Method
0/7 doneStep 1: Mix 1 ⅛ lb plain flour, ⅛ oz dried active yeast, 1 tsp sugar and 1 tsp salt, add 1 ¼ cups warm water and 2 tbsp olive oil and knead for 8 minutes until smooth. Cover and leave to rise for 1 hour.
60 minStep 2: Meanwhile, season 2 ⅝ lb chicken thighs, bone-in with half of 1 tsp salt, 1 tsp ground allspice and 1 tsp black pepper. Simmer in a pot with water to cover for 25–30 minutes, until cooked through and 165°F by the bone; lift out, cool slightly and pull the meat into large pieces, discarding skin and bone.
25 minStep 3: Warm two-thirds of ½ cup extra virgin olive oil in a wide pan over a medium-low heat and cook 2 ⅝ lb onions with the rest of 1 tsp salt for 30 minutes, stirring often, until soft, sweet and pale gold. Stir in 2 tbsp sumac and ½ tsp ground cardamom.
30 minStep 4: Heat the oven to 400°F (350°F fan). Oil a 30 × 40 cm tray. Divide the dough into 3 and roll each piece thinly to the size of the tray.
Step 5: Lay one sheet in the tray, spread over half the onions and half the chicken, cover with a second sheet, then the rest of the onions and chicken, and finish with the third sheet. Brush the top with the rest of 3 ½ tbsp extra virgin olive oil.
Step 6: Bake for 30–35 minutes, until the top is crisp and deep golden and the base is cooked through when lifted with a spatula.
33 minStep 7: Rest for 10 minutes, then cut into squares and serve with yoghurt.
10 min
Nutrition per serving
- Calories
- 760 kcal
- Protein
- 38 g
- Carbs
- 75 g
- Fat
- 34 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does makmoura take?
- About 130 minutes in total: 40 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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