To prepare makoura we need

Boneless chicken, the weight of one chicken is one and a half kilograms
1,800 kilograms of chopped onions

To season the chicken pieces, we need
Half a teaspoon of ground cardamom
A teaspoon of turmeric
One and a half teaspoon of cumin
A teaspoon of curry
A teaspoon of mixed spices (seven spices)
Half a teaspoon of black pepper
A packet of chicken stock powder
A cup of olive oil

To marinate the onions we need
A quantity of olive oil
Half a tablespoon of salt
Half a tablespoon of turmeric
Two-thirds of a tablespoon of cumin


To prepare the dough
5 cups of white all-purpose flour
2 cups whole wheat flour
A tablespoon and a half of sesame
A tablespoon of black seed
One and a half teaspoon of turmeric
A teaspoon of salt (more or less as desired)
3 to 4 cups of warm water for the dough (depending on the dough’s need for water)
A small amount of olive oil is placed under the dough and on its surface to prevent it from drying out

Important notes..

In the recipe, I used measuring cups (to measure flour and water).

For the original recipe, place the chicken on its bones

For the original recipe, we only need the following spices (cumin, turmeric, salt, black pepper)... The additional spices gave the makmoura an additional, richer and more delicious flavour.

If you want to place the makmoura in a smaller but higher tray, it may take more time (that is, the higher its height, the more it needs to be in the oven).

How do you know that the makmoura is cooked? It takes on a reddish-golden color on the top, so it is fully cooked
It is preferable to leave the cake to rest for at least 5 to 10 minutes after taking it out of the oven until it draws out all the oil in the tray to avoid burns.

You need an oven at 180 degrees Celsius

Oven time is from one and a half to two hours, depending on the size of the tray

With health and comfort ❤❤