Makdous

Introduction to Makdous

Makdous is a traditional Middle Eastern dish that originated in the Levant region, known for its flavorful combination of stuffed eggplants preserved in olive oil. This dish is beloved in countries like Syria, Lebanon, Jordan, and Palestine, where it is often enjoyed as a breakfast or a mezze option. The process of making Makdous has been passed down through generations, capturing the essence of authentic home-cooked meals.

A Brief History of Makdous

The preservation technique used in Makdous dates back centuries and was initially developed as a way to extend the shelf life of fresh produce. By submerging vegetables like eggplants in olive oil, households could maintain their food supply during harsher months and enjoy a rich array of flavors year-round. The stuffing typically includes walnuts, red peppers, and garlic, which are staple ingredients in many Levantine cuisines, adding to its rich heritage.

Ingredients for Makdous

• Baby Eggplants - 2 kilograms
• Walnuts - 200 grams
• Red Peppers - 150 grams
• Garlic - 6 cloves
• Salt - 200 grams
• Olive Oil - Enough to submerge the eggplants
• Red Chili Pepper - Optional, for added spice

Preparing Makdous

Step 1: Prepping the Eggplants

Begin by washing your baby eggplants thoroughly to remove any impurities. Cut off the stems and use a paring knife to make a small slit down the length of each eggplant, being careful not to slice them completely in half.

Step 2: Cooking the Eggplants

Place the prepared eggplants in a large pot of boiling water for about 10 minutes or until they are tender yet still firm. Immediately transfer them to a bowl of cold water to stop the cooking process. Drain and let them dry completely.

Step 3: Salting the Eggplants

After drying, generously sprinkle salt inside each slit of the eggplants. Arrange them in a colander and allow them to drain for at least five hours or overnight. The salting process helps remove excess moisture and slightly pickles the eggplants, enhancing their flavor.

Making the Filling

Step 4: Preparing the Stuffing

Finely chop the walnuts, red peppers, and garlic. If you prefer a spicy kick, add finely chopped red chili pepper.

Step 5: Filling the Eggplants

Open up the incisions in the eggplants and carefully stuff them with a tablespoon of the walnut mixture. Press the filling compactly into each eggplant, ensuring that it is evenly distributed.

Preserving Makdous

Step 6: Oil Preservation

Place the stuffed eggplants tightly in sterilized jars or containers. Ensure they are snugly packed to minimize air pockets. Pour enough olive oil over the eggplants to completely submerge them. Seal the jars and store them in a cool, dark place for at least 10 days to allow the flavors to develop.

How to Enjoy Makdous

Makdous can be served in a variety of ways, offering a versatile addition to any meal. Enjoy it as part of a traditional Levantine breakfast spread, paired with fresh bread, labneh, olives, and tomatoes. Include it in a pita sandwich or serve it as part of a mezze platter alongside other favorites like hummus and baba ghanoush. The rich and tangy flavors of the walnuts and garlic contrast beautifully with the tender texture of the eggplants, making for a unique culinary experience.