Makmura Pie (Erbil Style)
This Erbil-style Makmura Pie is a traditional Kurdish meat pie filled with spiced ground meat, caramelized onions, and herbs, all encased in a tender, golden crust. It’s a celebration dish often served during holidays and family gatherings across northern Iraq. Flaky and rich, it’s perfect warm or at room temperature.
Ingredients
- For the Dough
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 3 tablespoons olive oil
- 1 cup warm water (adjust as needed)
- For the Filling
- 2 tablespoons olive oil or ghee
- 1 large onion, finely chopped
- 1 lb ground beef or lamb
- 1 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts or chopped walnuts (optional)
- 1 egg (for egg wash)
Instructions
- In a large bowl, mix flour, salt, sugar, and yeast. Add olive oil and warm water gradually, mixing to form a smooth, soft dough. Knead for 5–7 minutes, cover, and let rise for 1 hour.
- Heat olive oil in a skillet. Add onions and cook until translucent.
- Add ground meat and cook until browned. Stir in turmeric, cinnamon, allspice, pepper, and salt. Cook until well combined and fragrant.
- Stir in parsley and nuts (if using). Remove from heat and let cool.
- Preheat oven to 375°F (190°C). Grease a round or square baking dish.
- Divide dough in two. Roll out one half and press into the bottom and sides of the dish.
- Spread the meat filling evenly over the dough.
- Roll out the second half of the dough and place on top. Seal edges and make a few slits in the top. Brush with beaten egg.
- Bake for 30–40 minutes until golden brown. Let rest 10 minutes before slicing.