Village Specialty · Layered Meat Pie
Makmoura
Photo: Malkawi99 / Wikimedia Commons · CC BY-SA 4.0
It was traditionally made at olive-harvest time, when fresh olive oil was plentiful enough to soak every layer of dough.
Layers of dough, often flecked with sesame and nigella seeds, are packed with chicken and a heap of onions cooked down in olive oil, baked into a dense, oil-rich pie, then sliced into wedges. It's most associated with the Irbid governorate, where households and small bakeries make it for gatherings rather than everyday sale.
Why it's made this way: Makmoura's close association with Irbid and the villages of northern Jordan reflects how tightly some Jordanian dishes stay tied to a single home region, and it has become part of Irbid's food identity.
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Part of World of Street Food — 3443 dishes from 118 countries.
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