clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Jordanian Makmora (Spiced Chicken And Onion Pie) - مكمورة

The Hirshon Hashemite Jordanian Makmoura (Spiced Chicken And Onion Pie) – مكمورة

  • Author: The Generalissimo


Units Scale
  • 1 2/3 cups (7 oz/200 g) all-purpose (plain) flour
  • 1/2 cups (2 oz/60 g) whole wheat (wholemeal) flour
  • 2 tsp. nigella seeds
  • 1 tsp. unhulled sesame seed
  • 1 tsp. cumin seeds (TFD change, use sesame seeds for original)
  • 3/4 tsp. kosher salt
  • 1/4 tsp. turmeric
  • 1 Tbsp. olive oil, plus more for coating
  • ***
  • 1 lb. 10 oz (750 g) boneless, skin-on chicken breasts
  • 1 lb. 10 oz (750 g) onions (about 2 very large), finely-chopped
  • 1/2 cup (120 ml) olive oil
  • 2 1/2 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1/2 tsp. freshly-ground cinnamon
  • 1/2 tsp. sumac (TFD change, user more cinnamon for original)
  • 1 tsp. freshly-ground cumin
  • 1 tsp. turmeric
  • 2 tsp. freshly-ground za’atar leaves (TFD highly-optional addition, omit for traditional recipe)
  • 1/2 tsp. freshly-ground cardamom
  • 1/2 tsp. freshly-ground coriander seed
  • 1/2 tsp. curry powder
  • A few gratings of nutmeg from a microplane
  • 1/4 cup (1 1/4 oz/35 g) pine nuts, toasted
  • 1/4 cup (1 oz/30 g) coarsely-chopped toasted walnuts
  • Olive oil, for greasing, brushing, and stretching
  • Yogurt, for serving (optional)


  1. Preheat the oven to 400°F (200°C/Gas Mark 6).
  2. In a stand mixer fitted with the dough hook, combine both flours, the seeds, the salt, turmeric, olive oil, and ¾ cup (6 fl oz/175 ml) water. Mix on medium speed until you have a soft ball of dough. Divide into 3 portions: one weighing about 7 oz (200 g) and two around 5 oz (140 g) each. Generously coat the balls with oil, cover with plastic wrap (clingfilm), and set aside to rest for at least 45 minutes.
  3. Place the chicken in a baking dish and bake until just cooked through, 15–20 minutes. Remove and set aside until cool enough to handle, then shred into small bite-size pieces.
  4. Meanwhile, in a large frying pan, combine the onions, olive oil, and 1 teaspoon salt and cook over medium to medium-low heat until they are completely soft.
  5. Add the shredded chicken, 1 ½ teaspoons salt, the pepper, and all the herbs/spices and stir to combine. Cook for another 1–2 minutes to help the chicken absorb the flavors. Remove from the heat, add the pine nuts and walnuts, and set aside.
  6. Preheat the oven to 350°F (180°C/Gas Mark 4). Line an 8-inch (20 cm) round nonstick cake pan with parchment paper and grease with olive oil.
  7. Take the large ball of dough and stretch it out, oiling your hands as often as necessary, to a roughly 12-inch (30 cm) round. Place the rolled dough in the cake pan with the extra dough hanging over the sides. Brush with olive oil. Take half of the filling and spread over the dough.
  8. Take another ball of dough and flatten out to a thin 8-inch (20 cm) round. Place the dough in the cake pan over the filling, brush with olive oil, and top with the remaining filling. Stretch the final piece of dough to 8 inches (20 cm), place on top, and brush with olive oil. Bring the overhanging dough in over this layer and brush again with olive oil.
  9. Cut an 8-inch (20 cm) round of parchment paper and place over the dough. Tightly seal the pan with aluminum foil. Transfer to the oven and bake for 2 hours. Then remove the foil and paper and cook until crisped and slightly darker in color, 10–15 minutes. Remove from the oven and let rest for a few minutes.
  10. Place the serving platter over the pie and flip, so the top is at the top again. Serve on its own or with a side of yogurt. TFD also enjoys a side of Lebanese garlic toum as well, though this is not traditionally Jordanian.