Makmoura: Irbid City's Famous Dish
By: Eman El-Ajlouni / Arab America Contributing Writer
Jordan’s northernmost city, Irbid, is renowned for its rich history, vibrant culture, and delicious cuisine. One of the many delicious foods to come out of this area, Makmoura, stands out as a local favorite. This article explores the history, components, and preparation of Makmoura, a traditional dish that has come to represent the Irbid region’s cultural legacy.
Historical Relevance
It is possible to trace the origins of Makmoura back to the ancient city of Irbid. Each family has added its own special touch to the recipe as it has been handed down through the decades. This meal is frequently made for special events, family get-togethers, and neighborhood festivals and has grown to be an essential component of Irbid’s cultural character. This is a traditional Jordanian meal that is mostly consumed in North Jordan. Although some Jordanians might not even be familiar with it, it is a classic Jordanian meal with a strong connection to rural life. Makmoura, which means “buried,” means exactly how it says. Under a substantial layer of dough, boiled chicken and onions are covered and baked in the oven until tender. Later, it is served precisely in triangle-shaped portions just like a slice of cake.
Ingredients
For the Makmoura dough :
- White flour, 5 cups.
- brown flour, 2 cups.
- Sesame seeds, toasted, 3 teaspoons.
- a total of 3 teaspoons of black seeds.
- Salt, 1 tablespoon.
- Cumin, one teaspoon.
- four glasses of hot water.
- turmeric, half a teaspoon.
For the Makmoura Filling :
- Onions around 3.5 pounds.
- Olive oil, 3 cups.
- 1 teaspoon cumin
- Turmeric, half a teaspoon.
- One tablespoon of chicken spice allspice.
- Salt (Amount to taste).
- Black pepper, about half a teaspoon.
- Chicken broth in a cup.
For Chicken boiling :
- 8 pieces of sliced chicken.
- Onion, chopped.
- Stick of cinnamon.
- 2 bay leaves.
- 4 whole cardamom.
Preparation
For the dough :
After thoroughly combining all the ingredients, we gradually add warm water to create a solid dough. Approximately 4 cups of water are required, although depending on the type of flour used, this number may be raised or lowered.
After you’ve finished kneading, brush the dough with olive oil and set it aside to rest for about 30 minutes.
For the chicken :
Add a small amount of oil to a pan and heat, then add the chicken.
Add water to the chicken pieces after placing them on top of the oil and allowing them to cook until they are browned on both sides, add the spices
Wait until it is just partially done, then slice it into medium-sized pieces.
For the filling :
To make medium-sized cubes, cut the onions. Olive oil is added after the onions are placed in a pot over heat.
Stir the onions with a little of the turmeric, cumin, chicken seasonings, cardamom, sumac, black pepper, and salt; and caramelize it.
Presentation of the meal
To make the first layer of the Makmoura, take a sizable quantity of the dough.
The remaining dough should be divided into 7-8 equal pieces.
The tray on which the Makmoura is to be placed has butter paper at the bottom.
The huge piece of dough is coated with olive oil before being placed into the tray. We are careful to make the layer larger than the tray so the dough will cover the tray’s edges while remaining outside.
The rolled dough should be covered with a coating of onions and oil.
Another piece of dough is spread with olive oil until it is the same size as the tray.
On top of the dough, we layer some chicken that has been sliced into little pieces, followed by some oil-drizzled onion.
On top of the chicken and onion layer, place another piece of dough that has been covered in olive oil and a layer of onions.
Continue in this manner until all of the dough has been added, resulting in two layers of dough: one with chicken and onions, the other with just onions.
Before adding the final layer of dough, press the corners of the thick layer that was first placed across the tray’s bottom into place, being careful to completely cover the tray’s face with dough, as shown in the photo below.
Apply olive oil to the final dough layer, To make sure that all of the layers are equal, poke the dough with a knife.
After placing a layer of butter paper, two pieces of foil should completely enclose the tray.
Makmoura should be cooked for 2 to 2 and a half hours at 180 degrees in the center of the oven.
Slice Makmoura into triangles and brown the face before serving.
Makmoura is a well-liked dish in Jordanian cuisine thanks to its flavorful ingredients and fragrant tastes. You may enjoy the real flavor of Jordan in your own home by using this recipe to make a wonderful Makmoura meal with chicken and onions. Enjoy the delicious flavors of Jordanian cuisine by sharing this delicious meal with your loved ones and friends.
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