The Jordanian Makmoura
The Jordanian Makmoura is a famous Jordanian dish and one of the popular dishes known in any Jordanian kitchens. The Jordanian Makmoura dish is often prepared on occasions and holidays and in the winter season in particular, as the Jordanian Makmoura bears a cultural character with traditions and customs customized in the way it is prepared and eaten as it contains a large amount of food. Made of olive oil and roasted inside the barbecue oven to be served on an irresistible plate. The rural popular areas in northern Jordan are famous for the availability of oil from fresh olive trees in their lands and express the famous dishes in it such as Jordanian mansaf and Musakhan
Ingredients
A kilo of white flour
Large cup of brown flour
100 grams of black seed
100 grams of sesame
Salt, to taste
A big cup of warm water
cup of olive oil
chopped chicken
Six pieces of coarsely chopped onions
Ingredients of Jordanian Makmoura Spices
black pepper spoonفلفل
20 grams cumin
20 grams of cardamom
20 grams turmeric
How to prepare the Jordanian Makmoura dish طبق
The white and brown flours are mixed in a bowl together and warm water is gradually placed during mixing using the electric mixer or by hand with the addition of a full cup of olive oil to the Jordanian Makmoura dough. During the mixing process, sesame and nigella are added to the dough and continue mixing to reach To a perfect medium texture
The Jordanian Makmoura dough is divided into equal pieces, as four large cups of flour are equivalent to six pieces, and then placed in a bowl and covered for a quarter of an hour to reach the stage of rest to become easy to spread.
The cut pastry dough is stretched manually or using a dough extender at home and the pieces are brushed with a cup of oil to give the shape of the battered dough soft and smooth in formation
How to make the recipe for the dough filling recipe
How to make the Jordanian Makmoura The chopped onions are placed in a frying pan containing an amount of oil and stirred to reach a golden color. The chicken pieces are placed in a bowl containing water with mixed spices and kept until they reach the level of equanimity, after which the mixed spices are placed with the onions and sumac is added to the Onions as desired
A tin plate is placed on the tray in which the Jordanian dough is to be made, and then the stretched dough pieces are placed and greased with oil, and a small amount of onions and one piece of chicken are added, and then the second piece is added and we repeat the same process by adding onions and a piece of chicken to the last piece of dough The Jordanian Makmoura
The dough tray is placed inside the oven after it has reached an appropriate temperature and calibrated to a medium temperature for about an hour until it reaches a reddish-golden color
The Jordanian komourh is served in a plate, cut into sections according to the rural roads in northern Jordan
The method of preparing the Palestinian curd is the same as the Jordanian curd, but with less oil and more sesame and nigella are doubled.