Photograph of the finished Makmoura

Middle East · Gà nướng bọc bột nghệ Makmoura

Makmoura

2 hr 20 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 kg
  • Photograph of Flour Flour 800 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Onion Onion 8
  • Photograph of Turmeric powder Turmeric powder 24 g
  • Photograph of Pine nuts Pine nuts 120 g
  • Photograph of Olive oil Olive oil 280 ml
  • Photograph of Sumac powder Sumac powder 60 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 16 g
  • Photograph of Salt Salt 32 g

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.

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