For amounts

- For makmoura dough:

Flour: 100 grams (T45 flour)

Yeast: 5 grams (dry)

Nigella sativa: 8 gm (black sesame)

Olive oil: 35 ml

Sugar: 8 gm

Salt: 5 grams

Black pepper: 3 gm

Turmeric powder: 6 gm

- To decorate:

Pine: 5 grams

Parsley: 3 g (fresh and chopped)

Sumac: 3 g (sumac leaves)

- Chicken: 500 grams (small, boneless)

- White onions: 120 grams (white, cut in julienne style; julienne onions are onions cut into slices in the shape of wings)

- Sumac: 30 grams

- Onion powder: 20 grams

- Garlic powder: 15 g

- Cinnamon powder: 12 gm

- Lemon juice: 20 milliliters

- Bay leaf: 2 leaves

- Salt: 8 gm

- Black pepper: 3 gm


How to prepare

For the makmoura dough: Mix the yeast and sugar with half the amount of water in a mixing bowl, and leave it aside for 30 minutes.

Place the flour, sesame, turmeric and spices in the dough mixer, add the yeast mixture and mix. Add water slowly until the dough comes together.

Finally, add olive oil and continue mixing at a slow speed until the dough becomes smooth.

Leave the dough to rest for two hours under a cloth at room temperature.

Roll out the dough to a thickness of 0.5 cm, cut it with a 15 cm circular cutter, and cover it with a cloth for 25 minutes.

Preheat the oven to 180 degrees Celsius, place the dough in a baking tray and bake for 15 minutes.

For onions with sumac: In a frying pan with oil over medium heat, fry the onions until they wilt and turn golden, for 10 minutes.

Add the rest of the spices and lemon juice and stir for 5 minutes.

For the chicken: Place it in a mixing bowl, add half the amount of spices, half the amount of lemon juice, olive oil, laurel, salt, and pepper. Mix all of it and put it in the refrigerator for at least 6 hours.

Drain the chicken from the marinade, then brown it in a frying pan over medium heat, then transfer it to a preheated oven at 175 degrees Celsius for 20 minutes.

Serving: Place the makoura bread in the dish and top it with onions.

Add the chicken slices on top of the onions, garnish with parsley and pine nuts, then cover them with sumac leaves.