Layers of homemade dough with nigella and sesame, filled with chicken and onion sautéed with sumac, and baked until golden
Makmoura comes from the tables of Jordanian and rural homes, and its name derives from 'kamr,' meaning to bury, for the chicken and onion are buried between layers of dough until they soak up the flavor of sumac.
It is made for family occasions and cut into triangles that feed those gathered around the dish, and in spirit it resembles musakhan, except that it is built from layers of homemade dough rather than on ready-made bread.
Mix the flour with the sesame, nigella seeds, anise, cumin, and salt, then add the olive oil and warm water gradually and knead until you get a soft, non-sticky dough, cover it, and let it rest for an hour.
We will have boiled the chicken beforehand, removed its bones, and cut it into large pieces, keeping a little of its broth.
Heat the olive oil in a wide skillet and sauté the onion until it wilts and turns translucent, then add the sumac, cardamom, salt, and black pepper and stir for a minute until fragrant.
Add the chicken pieces to the onion and sumac and toss gently until they are coated with the flavor, and sprinkle in a little broth so the filling stays moist.
Divide the dough into balls and roll them into thin sheets, lay a sheet in the bottom of an oiled tray and spread a layer of the chicken and onion filling over it, then repeat the layers and finish with an oiled sheet of dough.
Cover the tray with foil and bake it in an oven preheated to one hundred eighty degrees for about thirty minutes, then remove the cover and leave it for a few minutes until the top browns, cut it into triangles, and serve it hot.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Jordanian Makmoura (Layered Chicken and Sumac Pie), and how to fix them:
Roll the layers thinner and lower the oven rack a little, and extend the covered baking until the dough is cooked before uncovering it.
Sprinkle a little chicken broth between the layers and add more olive oil to the onion, since well-sautéed onion keeps the filling moist.
Add the sumac in two batches, once with the onion and once sprinkled between the layers, and choose sumac that is fresh in color and deep red.
Keep it in an airtight container for up to three days, and reheat it in the oven until its top turns crisp again.
Freeze it baked and cut for up to a month, and reheat it directly in the oven without thawing so its layers do not go soft.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| boiled chicken | grilled chicken, cut up | same weight, 800 g | Grilled chicken adds a light smoky flavor to the filling |
| white flour | brown or whole wheat flour | same weight, 350 g | Brown flour raises the fiber and needs a little more water |
| olive oil | traditional ghee | same weight | Ghee is closer to the traditional flavor and adds richness |
| sumac | concentrated lemon juice | to the acidity | Lemon is an acceptable substitute, but it loses the color of sumac and its aromatic character |
| Ingredient | 1/2 quantity | Quantity (base) | Double |
|---|---|---|---|
| Flour | 175 g | 350 g | 700 g |
| Boiled chicken | 400 g | 800 g | 1600 g |
| Onion | 150 g | 300 g | 600 g |
| Sumac | 15 g | 30 g | 60 g |
| Olive oil (total) | 37 ml | 75 ml | 150 ml |
| Salt (total) | 4.5 g | 9 g | 18 g |
Do not skimp on the onion and sumac, for they are the soul of makmoura, and roll the dough thin so it cooks through well and stays tender between the layers rather than raw.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
