AuthorbaidooneMakmoura is one of the famous and popular Jordanian dishes, which is often served in occasions and festivals, because it adds a beautiful look to the table. Although it needs some time and effort, but its taste is worth it.
Place a large piece of aluminum foil on the base of a round baking tray, leaving the extra pieces of foil outside the edges of the tray to wrap the Makmouka later.
In a deep bowl, add the flour , sesame, the nigella sativa, a pinch of salt and oil. Mix the ingredients, then add water gradually until you have a soft, non-sticky dough. Let it rest for 10 minutes.
Divide the dough into medium size balls. Take one of the dough balls, grease it with olive oil and stretch it with your hands until it becomes thin and circular. Put it on the edge of the tray so that half of it is inside and the other half is outside.
Repeat the process until you cover the edges of the tray, then stretch one of the balls and put it in the middle of the tray.
The filling: In a deep saucepan, add olive oil and fry onions and chicken stirring occasionally. Add salt, pepper, cumin, cardamom and turmeric and stir.
Spread a layer of the filling on top of the dough then pour some olive oil on top of the filling.
Take one of the dough balls, grease it with olive oil and stretch it with your hands until it becomes thin and circular then put it on top of the filling. Spread another layer of the filling and cover it with another layer of dough after stretching it with olive oil. At the end spread the remaining filling and cover it with dough then fold the outer ends of the dough towards the inside.
Use a knife to make two or three holes in the dough and pour a little olive oil over it, then cover it well with aluminum foil.
Preheat the over to 320 F (160 C). Bake for two hours until the chicken is tender and the dough is golden from the top and the edges.
Remove from the oven. Cut it into triangle shapes like pizza and serve hot.
Ingredients
Directions
Place a large piece of aluminum foil on the base of a round baking tray, leaving the extra pieces of foil outside the edges of the tray to wrap the Makmouka later.
In a deep bowl, add the flour , sesame, the nigella sativa, a pinch of salt and oil. Mix the ingredients, then add water gradually until you have a soft, non-sticky dough. Let it rest for 10 minutes.
Divide the dough into medium size balls. Take one of the dough balls, grease it with olive oil and stretch it with your hands until it becomes thin and circular. Put it on the edge of the tray so that half of it is inside and the other half is outside.
Repeat the process until you cover the edges of the tray, then stretch one of the balls and put it in the middle of the tray.
The filling: In a deep saucepan, add olive oil and fry onions and chicken stirring occasionally. Add salt, pepper, cumin, cardamom and turmeric and stir.
Spread a layer of the filling on top of the dough then pour some olive oil on top of the filling.
Take one of the dough balls, grease it with olive oil and stretch it with your hands until it becomes thin and circular then put it on top of the filling. Spread another layer of the filling and cover it with another layer of dough after stretching it with olive oil. At the end spread the remaining filling and cover it with dough then fold the outer ends of the dough towards the inside.
Use a knife to make two or three holes in the dough and pour a little olive oil over it, then cover it well with aluminum foil.
Preheat the over to 320 F (160 C). Bake for two hours until the chicken is tender and the dough is golden from the top and the edges.
Remove from the oven. Cut it into triangle shapes like pizza and serve hot.