Syrian Makdous

makdous pinit View Gallery 2 photos

Makdous is one of the famous appetizers in most Arab countries. It is often served on dining tables beside the main dishes. It is a small eggplant that is boiled and stuffed with a mixture whose ingredients vary from one recipe to another.

Eggplant is a delicious vegetable It can be eaten raw. It is also cooked in many delicious ways, such as stuffed eggplant, maqluba, Tabakh Roho, Baba Ganoush and many other stews.
It is also possible to prepare Syrian makdus, as it is considered an appetizer that is eaten at breakfast or Dinner, and the method of preparing the makdus is easy, but it requires careful care.

As pickles are considered a side dishes that are served alongside many of the main dishes. We used them as an appetizer, including pickled cucumbers, turnips, carrots, onions, hot peppers, makdous, and others. The preparation of makdus was famous in the Levant, especially in Syria, and it is prepared in several ways, including pickled makdous and makdous stuffed. In this article, we will learn how to prepare it.

Syrian Makdous

Servings: 4

Syrian Makdous

Instructions

  1. Wash the eggplant well, then remove the head with a knife.

  2. Put the eggplant in a deep saucepan, then pour over it a quantity of water at kitchen temperature, then put a weight on it and close the pot.

  3. Put the pot on a high heat, and leave it for twenty to thirty minutes.

  4. Put in a glass bowl a large amount of cold water and ice, then we take out the eggplants from the pot and put them directly in the cold water, and leave them until they cool completely.

  5. Open the eggplant longitudinally and using a sharp knife, then put an amount of salt inside each grain.

  6. Put a piece of cloth in a colander, let its sides come out of the colander and stack the eggplant in it, then cover the surface of the eggplant with the screen, put a weight on it and leave it for two days.

  7. Put the walnuts in a bowl, then add garlic, salt, pepper molasses and hot sauce, and mix the ingredients well.

  8. Fill the eggplant with an appropriate amount of the filling.

  9. Take a large glass jar and place the piled in it.

  10. Bring a plate or bowl and put sterile tissues inside it, close the jar and turn it over the dish and leave it to get rid of the remaining water for a whole day.

  11. Pour the oil into the jar the next day so that the Makdous is covered, then close it tightly.

Nutrition Facts

Amount Per Serving
% Daily Value *
Total Fat 9g14%
Saturated Fat 3g15%
Sodium 21mg1%
Potassium 6mg1%
Total Carbohydrate 4g2%
Dietary Fiber 14g57%
Sugars 7g
Protein 2g4%

Vitamin A 20%
Vitamin C 95%
Calcium 2%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

The makdous is ready to eat after two or three days of placing it in the glass jar, and be sure to keep the makdous submerged in oil, if the amount of oil decreases, add more of it to submerge the eggplant in it again.

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