Makmoura

What it really is

A layered Jordanian baked pie with chicken and onions enclosed in dough.

Chicken and a generous amount of onion are seasoned and layered between rolled dough sheets, then baked until the pastry is golden and the filling is tender. Some versions are topped with sumac.

Makmoura is distinguished by its stacked dough and filling rather than by a single spice. Thin dough sheets enclose seasoned chicken and a generous amount of onion; the layers are baked together so the pastry cooks through while the onion softens and contributes moisture. Sumac appears in some versions and gives a tart note, but it is not asserted as a fixed component of every household recipe. The finished pie is cut into portions, making it suitable for a shared table or a substantial individual serving. A menu should clarify whether the kitchen uses sumac and whether the pastry is made in-house, since dough recipes and thickness vary.

This page therefore describes the chicken-and-onion baked form and does not claim that all makers use one exact layering sequence. Wheat is inherent in the dough; allergen handling also depends on the kitchen’s pastry equipment and any accompanying sauces. Serving it warm helps keep the pastry tender and the filling cohesive.

How it's served

• Cut into wedges and serve warm as a main dish. Dough thickness, filling and seasoning vary by household.
• Recipes, ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Confirm ingredients and preparation with the kitchen before making allergen or dietary claims.