This is a recreation of an Abbasid pie known as maghmuma (مغمومة), i.e. ‘concealed’, in that the content is covered by a top sheet of dough. As it was cooked in a tannūr (clay oven), it is also a tannūriyya. The principle is simple — and decidedly modern — one; after lining the bottom of a pan with dough, the chicken pieces are placed on top, after which a variety of spices (including coriander, spikenard, cloves and pepper) and wine vinegar and murrī are added, though for this recreation the variant with raisins and pomegranate seeds was used, alongside eggs and olive oil. Then, it is time to put the roof on the pie! The recipe states that it should be lowered into the tannūr, but your standard kitchen oven works just as well. A true delight.
