Makmoura

Introduction to Makmoura

Makmoura is a traditional Levantine dish that hails from the northern regions of Lebanon, particularly from the villages of Zgharta and Ehden. This hearty dish is often prepared during special occasions and family gatherings, celebrating the rich flavors and cultural heritage of the area.

The name "Makmoura" originates from the Arabic word "kamara," which means "to bake," reflecting its unique preparation method, where layers of dough and filling are baked in a large pot or tray. It is a staple of Lebanese rural cuisine and is deeply rooted in the agricultural lifestyle of its makers, relying on fresh, local ingredients that vary slightly from village to village.

Join us as we delve into the art of making Makmoura, exploring its rich history, cultural significance, and the meticulous process that brings this delectable dish to life.

Ingredients

• Flour - 1 kg for the dough
• Active dry yeast - 2 tablespoons
• Olive oil - 100 ml
• Water - 500 ml, warm
• Chicken - 1 whole, cut into pieces
• Onion - 2 large, finely chopped
• Pine nuts - 100 grams
• Cinnamon - 1 teaspoon
• Allspice - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

The Dough

Preparing the Dough

The dough for Makmoura serves as the foundation of the dish, creating the signature layers that encapsulate the flavorful filling inside.

1. In a large bowl, mix the flour with the active dry yeast and a pinch of salt.
2. Create a well in the center and gradually add the warm water and olive oil. Knead the mixture until a smooth, elastic dough forms - approximately 10 to 15 minutes.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it has doubled in size.

Cooking the Chicken Filling

Preparing the Filling

The heart of Makmoura is undoubtedly the savory filling, which is primarily based on chicken enhanced with warm spices and pine nuts.

1. Season the chicken pieces with salt, black pepper, cinnamon, and allspice. Allow the spices to marinate briefly, penetrating the meat with deep flavors.
2. In a large saucepan, heat a small amount of olive oil and add the chopped onions. Cook them gently until they turn translucent and fragrant.
3. Add the seasoned chicken pieces to the pan, cooking until they're browned on all sides.
4. Incorporate the toasted pine nuts into the mixture, stirring to distribute evenly.

Once the filling is cooked, set it aside to cool slightly. You want to ensure it's not too hot when placed between the layers of the dough.

Assembling the Makmoura

1. Preheat your oven to approximately 180°C (356°F).
2. Once the dough has risen, divide it into two equal portions, rolling each out into thin, large disks that will fit your baking dish.
3. Line the bottom and sides of your chosen baking dish with one sections of the rolled-out dough, ensuring there is enough overhang to seal the top layer later.
4. Place half of the chicken filling into the lined baking tray, spreading it evenly over the base.
5. Add the second layer of dough over the filling, ensuring that it's fully covered. Seal the edges securely, using your fingers or a fork.
6. Bake your Makmoura in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and crisp. Set your cooking timer to ensure perfect timing.

Serving and Enjoying Makmoura

Allow the dish to cool slightly before slicing and serving it. Makmoura is best enjoyed warm, often accompanied by a fresh salad featuring local produce, or with a side of yogurt or labneh to add a creamy contrast to the crispy, flaky layers.

This dish is more than just a meal; it's a communal experience, bringing families together to enjoy both the preparation and the feast that follows.

Take pleasure in the rustic flavors reminiscent of the Lebanese countryside and the warmth of a dish that truly represents the heart of its origin.