Makmoura Recipe
Makmoura is a beloved Middle Eastern dish that layers tender, shredded chicken and sweet, caramelized onions between flaky pastry. This comforting pie not only brings rich flavors but also evokes memories of family gatherings and shared meals, making it a true celebration of home cooking.
There’s something magical about Makmoura—this savory, layered pie filled with tender chicken, caramelized onions, and spices is one of those dishes that seems to pull everyone into the kitchen. Each bite is an experience, a journey through tender pastry, warm spices, and that rich, aromatic chicken filling. Makmoura isn't just a meal; it's a cozy dish that brings family and friends together, filling the home with the scent of onions frying and pastry browning to golden perfection.
Makmoura has a warmth that feels almost like a culinary hug. And while it may look complex with its layers and golden-baked crust, I promise the effort is worth every minute. This recipe will guide you to creating the kind of Makmoura that will have everyone asking for seconds—and maybe even thirds.
What is Makmoura?
Makmoura is a traditional dish originating from the Levant, especially cherished in Lebanese cuisine. Think of it as a savory, spiced pie that brings together chicken, onions, and a rich blend of spices, all layered between sheets of tender pastry. Baked to golden perfection, this pie has a subtle crunch on the outside while staying soft and juicy inside.
This version is the traditional Lebanese-style Makmoura, where every layer is brushed with melted ghee or butter, adding that unmistakable depth of flavor. There are a few variations out there, with some families adding their twist on spices or even incorporating nuts or herbs. But at its heart, Makmoura is all about simplicity and flavor.
People love this dish because it’s hearty, packed with flavor, and perfect for family gatherings or festive occasions. It’s also a dish that’s as much about the process as it is about the end result—a dish that connects generations, with recipes and techniques passed down from grandparents to grandchildren.
Why You'll Love This Makmoura Recipe
Layers of Flavor: Each layer brings something unique—spiced chicken, caramelized onions, and buttery pastry.
Perfect for Gatherings: Makmoura makes a beautiful centerpiece, ideal for family dinners, holidays, or any special occasion.
Rich in History: With roots in Levantine culture, Makmoura carries a piece of tradition, evoking memories of family gatherings and cultural celebrations.
Makmoura Recipe Ingredients
Here’s a rundown of what you’ll need and why each ingredient matters.
For the Dough:
All-purpose flour: The foundation for a tender, soft dough.
Salt: Balances the flavor, bringing out the richness in the dough.
Sugar: Just a bit to activate the yeast and balance the flavors.
Yeast: Essential for a light and airy dough that bakes up soft and chewy.
Olive oil: Adds moisture and a subtle richness to the dough.
Warm water: Binds the dough, activating the yeast and creating that perfect consistency.
For the Filling:
Whole chicken: Cooked and shredded, chicken is the star protein, bringing flavor and heartiness.
Onions: Sliced and caramelized, these add a sweet, deep flavor to the filling.
Olive oil or ghee: Both work beautifully, but ghee gives a richer, more traditional flavor.
Salt & black pepper: Essential seasonings to enhance the natural flavors of the chicken.
Cinnamon & allspice: These warming spices give Makmoura its signature aroma and flavor.
Sumac (optional): A tangy spice that complements the savory filling, giving a slight acidity to balance the richness.
How to Make Makmoura
Follow these steps, and I promise you’ll create a Makmoura that’s mouth-wateringly delicious.
Step 1: Prepare the Dough
Combine your flour, salt, sugar, and yeast. Add olive oil, then gradually mix in the warm water, kneading until the dough is smooth.
Cover and let it rest for an hour. This rest lets the dough rise, making it light and fluffy, perfect for layering.
Step 2: Prepare the Filling
While your dough is rising, it’s time to work on the filling. Start by cooking your whole chicken. You can boil it, roast it, or even use leftovers if you have some. The goal here is to have tender, shred-able chicken that’s bursting with flavor.
Cook the Chicken: If you're boiling, add salt, pepper, and a bay leaf for flavor. Once cooked, allow it to cool, then shred it into bite-sized pieces.
Sauté the Onions: In a large pan, heat your olive oil or ghee over medium heat. Add your sliced onions and cook slowly until they turn golden brown and caramelized. This process can take about 15-20 minutes, but trust me—it’s worth it. The sweetness from the onions will add depth to your filling.
Combine Ingredients: In a large bowl, mix the shredded chicken with the caramelized onions. Add salt, black pepper, cinnamon, allspice, and sumac if you're using it. Stir until everything is well combined. The aroma at this stage is incredible, and you’ll find yourself snacking on it before it even makes it into the pie!
Step 3: Roll Out the Dough
Once your dough has risen, it's time to roll it out.
Divide and Roll: Split your dough into 5-6 equal portions. Roll each portion into a circle that’s about ¼ inch thick. You want it thin enough to be flaky but sturdy enough to hold the filling.
Layer the Dough: Grease your baking pan with melted ghee or butter. Place the first layer of dough into the pan and brush it lightly with ghee.
Step 4: Layer and Fill
Now, let’s build your Makmoura layer by layer.
Add the Filling: Spread a generous layer of the chicken and onion filling over the first dough layer. Make sure to distribute it evenly, so every bite has that delicious filling.
Repeat the Process: Add another layer of dough, brush it with ghee, then add more filling. Repeat this until you’ve used up all your filling, finishing with a layer of dough on top. The final layer should also be brushed with ghee.
Score the Top: Using a sharp knife, lightly score the top layer in a diamond or criss-cross pattern. This helps steam escape during baking and allows for a beautiful presentation.
Step 5: Bake the Makmoura
Now it’s time to bake.
Preheat the Oven: Set your oven to 375°F (190°C).
Bake: Place the Makmoura in the oven and bake for about 30-40 minutes, or until the top is golden brown and crisp. Keep an eye on it during the last few minutes; the aroma will be irresistible, and you’ll want to make sure it doesn’t over-bake.
Cool Before Serving: Once it’s out of the oven, let it cool for a few minutes. This allows the filling to set slightly, making it easier to slice without everything spilling out.
What Makes Makmoura Special?
There’s a reason why Makmoura is a beloved dish in many households.
Family Connection
Every time I make this dish, I’m transported back to my grandmother's kitchen. I remember her guiding me through the steps, her hands deftly layering dough and filling, sharing stories of family gatherings where this dish was the star. The laughter, the aromas, the togetherness—these are the memories that come flooding back every time I prepare it.
A Versatile Dish
Makmoura is incredibly versatile. You can adapt the filling to suit your taste, using vegetables, different spices, or even switching up the meat. This adaptability means it can be a weeknight dinner or a showstopper for a special occasion.
Perfect for Any Occasion
Whether it’s a holiday feast, a family reunion, or just a cozy dinner at home, Makmoura fits right in. Its rich flavors make it a great choice for gatherings, and it pairs wonderfully with sides like a fresh salad or yogurt.
Tips for Perfecting Your Makmoura
Use Quality Ingredients: Fresh spices, good-quality chicken, and real ghee or butter can elevate your Makmoura significantly.
Don’t Rush the Onions: Caramelizing onions takes time. The deeper the color, the richer the flavor. Patience here pays off!
Experiment with Spices: While this recipe uses classic spices, feel free to experiment. Adding a pinch of nutmeg or a splash of lemon juice can add a unique twist.
Let It Rest: After baking, allow your Makmoura to rest before slicing. This lets the filling set and makes for cleaner slices.
Serve with Love: When serving, a simple garnish of fresh herbs or a drizzle of yogurt can enhance the flavors and presentation.
Now that we’ve got the basics down, are you ready to take on the challenge of making your own Makmoura? Each layer of this delicious pie is a step toward creating something not just tasty but meaningful.
Whenever I make this dish, I can’t help but feel that I’m not just cooking but continuing a tradition, sharing stories and flavors that have been passed down through generations.
Makmoura Recipe
A traditional Levantine dish featuring layers of tender chicken, caramelized onions, and spices, all encased in a flaky, buttery pastry, perfect for family gatherings.
prep time with cook time.
Serves 8 and contains approximately 400 calories per serving.
Levantine / Main Course
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) dry yeast
- 1/4 cup olive oil
- 1 1/2 cups warm water (about 110°F or 43°C)
- 1 whole chicken (about 3-4 pounds), cooked and shredded
- 3 large onions, thinly sliced
- 1/4 cup ghee or additional olive oil for brushing
- Salt and black pepper to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon sumac (optional)
Instructions
- In a large bowl, combine flour, salt, sugar, and yeast. Add olive oil and warm water, mixing until a dough forms. Knead until smooth, about 5-7 minutes. Cover and let rise for 1 hour.
- While the dough is rising, heat olive oil or ghee in a pan over medium heat. Add sliced onions and cook slowly until caramelized, about 15-20 minutes. Allow to cool.
- Preheat oven to 375°F (190°C). Roll out the dough into circles. Layer dough in a greased baking pan, brushing each layer with ghee. Spread filling of shredded chicken and caramelized onions between layers. Finish with a dough layer, score the top, and brush with ghee. Bake for 30-40 minutes until golden brown. Let cool before serving.
Rated 4.9 by 262 reviewers.
Recipe Tags: Makmoura Recipe, Makmoura Recipe Recipe
Published by: Show Recipe
