Makmoura

Method

1. 1 Knead the dough with yeast, warm water, olive oil, and salt for 10 minutes, then let it rise for 90 minutes.
2. 2 Boil chicken thighs with cinnamon and star anise for 30 minutes, then shred the meat and reserve the broth.
3. 3 Sauté two thinly sliced onions in plenty of olive oil for 25 minutes with turmeric until the onions are soft and golden.
4. 4 The amount of onions should be almost equal to the amount of meat; too few onions will result in a dry filling and the bun will lack sauce.
5. 5 Roll out the dough into two sheets, place one sheet on a baking tray, spread the chicken and onion filling, then sprinkle with pine nuts and sumac.
6. 6 Cover with the dough sheet, press the edges tightly, brush with oil, and bake at 200 degrees for 35 minutes.

With an appliance

• Air fryer 1 hr 50 min

  Replace step 6: spray oil on both sides of the chicken wrap, air fry at 215 degrees for 23 minutes and flip after 12 minutes; the turmeric crust will crisp up faster than in a conventional oven, but the large wraps may need to be cut into portions or divided into batches.