Makmoura: A Hidden Gem of Traditional Jordanian Cuisine

Makmoura (Arabic: المكمورة) is one of Jordan’s most beloved yet lesser-known traditional dishes, originating from the northern region of the country, especially from Irbid and Ajloun. The word makmoura comes from the Arabic root “كَمَرَ” which implies “to cover” or “to seal,” reflecting the dish’s core technique of enclosing layers of ingredients beneath dough.

This hearty and aromatic dish showcases the generosity, warmth, and culinary heritage of rural Jordanian households. It’s a labor-intensive meal, often reserved for special occasions and family gatherings due to its elaborate preparation and strong cultural significance.

1. What Is in Makmoura?

Makmoura is essentially a layered chicken and onion pie, made from simple ingredients but complex in flavor and technique. The dish usually includes:

• Chicken (often boiled and shredded, sometimes bone-in)

• Caramelized onions—sometimes up to 2–3 kg for a single dish

• Homemade dough made with flour, water, salt, and olive oil

• Sumac, black pepper, allspice, and salt for seasoning

• Jordanian olive oil—used generously during preparation

The layers alternate between dough, chicken, and onion, all stacked in a deep tray and then baked slowly in a traditional oven or clay tandoor. The final result is a pie-like dish with crispy edges, soft inner layers, and a rich, savory flavor infused with spices and onions.

2. How Is Makmoura Prepared?

Preparing makmoura is a multi-step process that reflects patience and craftsmanship:

1. Chicken is boiled with spices until tender.

2. Onions are sliced and sautéed until golden and soft.

3. The dough is kneaded, rolled, and layered, creating multiple thin sheets.

4. The ingredients are assembled in a large baking dish, layering dough, chicken, and onion repeatedly.

5. The top is sealed with a final sheet of dough and brushed with olive oil.

6. It is baked slowly for 2 to 3 hours, allowing all flavors to meld and the dough to crisp.

This dish is traditionally served hot and sliced like a pie, often accompanied by plain yogurt or a simple salad.

3. Cultural Significance and Modern Revival

Makmoura is more than just a meal—it’s a symbol of family, tradition, and local pride. In many villages, preparing makmoura is a communal activity where multiple generations work together. It is a showcase dish during Eid, weddings, or major gatherings in northern Jordan.

In recent years, Jordanian chefs and food bloggers have helped revive interest in makmoura, both locally and internationally. It is now featured in culinary tourism, traditional cooking classes, and Jordanian restaurants seeking to highlight authentic regional flavors.

4. Nutritional and Culinary Appeal

Makmoura is not just flavorful—it’s also:

• Rich in protein and fiber (from chicken and onions)

• Free from preservatives and artificial additives

• A satisfying comfort food, suitable for large family meals

• Customizable: some modern versions use beef, mushrooms, or even vegetarian fillings

Its wholesome ingredients and balanced profile make it appealing to health-conscious food lovers and traditionalists alike.

A Timeless Dish Worth Discovering

Makmoura stands out as a culinary treasure of northern Jordan, bringing together rich flavors, traditional cooking methods, and community spirit. Whether enjoyed in a rural home in Irbid or served in a modern Amman restaurant, makmoura offers a taste of authenticity and heritage that represents the heart of Jordanian hospitality.