How to transform Eggplants into this delicious Makdous🍆🍆🍆 ~ Arabic food | Magdoos
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- Опубліковано 15 вер 2024
- #Makdous #Arabicpickles #pickledfood
Makdous are a traditional Levantine preserve made from little baby eggplants stuffed with walnuts, red peppers, chilli peppers and garlic.
The perfect pickled combination of flavours and textures - crunchy walnut and soft eggplant. It's savoury and sour and spicy all at the same time.
They are covered with olive oil and the longer you keep them, the sourer they will be.
Makdous can stay good for up to a year provided they are fully covered in oil in an airtight jar. Once you feel that the Makdous is not all covered with olive oil you can add more until it covers Makdous.
The recipe:
first of all, cut the stems carefully without getting to the flesh. The second step is to wash them with water.
Then fill a pot with water and add the eggplant to the water and place a heavy plate on the eggplants with a heavy object on top in order to prevent the eggplants from floating ( it could be a brick or a pot or whatever) and let it boil. Once it starts boiling let the eggplant boil for 15 minutes.
Turn off the heat and take the eggplants out carefully and let them cool down on a tray (as you can see in the picture). once they cool down a little bit i remove the top part as you can see in the picture below. it will come off easily. and i do that while it's still warm.
Now it's time to rub the eggplants with sea salt/ coarse salt( table salt won't work). I grab the eggplant and I make a hole in the middle and then I grab some sea salt and I rub it with salt from inside and outside ( gently) and it's so important to include the stem area as well ( i would even dip it with salt). while i am rubbing the eggplant from inside, i try to widen the hole with my finger but without ruining the opening.
once I finish one eggplant I put it in a sieve with a bowl underneath ( make sure the hole that you've made is facing the bottom, so the water would run out of it really well.
once I fill the sieve I put something heavy on it in order to put pressure on the eggplants with a bowl underneath. ( see the picture). please make sure that the plate is pressing the eggplants really well.
I leave it like this for two days or once the water stops coming out of the eggplants. two days later, our eggplants are nice and water-free so they are ready to be filled.
The stuffing:
walnut ( cut it to small chunks. I would do that using a food processor, just make sure that it's not very fine)
sweet red peppers ( it needs to be finely chopped, I use my food processor)
chilli peppers ( depending on how chilli you want it to be)
i put the chopped peppers in a sieve with a bowl underneath and a plate with a heavy object on top to let it drain. i would leave it like this for one hour or two.
crushed garlic ( also depending on your preference, but I recommend you don't add a lot)
some sea salt to your taste.
you should taste the filling and see if you are satisfied with the taste or not.
honestly, it's hard to give certain measurements here, but basically, the amount of peppers and the walnut should be almost equal ( look at the picture)
fill the eggplants and put them directly in a jar ( again the opening is facing downward)
once you finish the first layer, add a pinch of sea salt then do the second layer then add sea salt and so on.
once you finish, flip the jar upside down again on a sieve with a bowl underneath. you'd leave it like this until you no longer see water coming out of the jar ( you can check the bowl, but this would take at least two days).
I clean my jars by washing them and letting them dry, then i would expose them to the flame of the stove, so they'll become sterilised
finally pour OLIVE OIL over the jars and put the lid on
You can open the jar and eat it after a week at least. Then you'll continue eating Makdous throughout the year. And Sahteeeen!!!
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A Syrian student at university shared some that her mother had sent her. The Makdous was spread on some flatbread. It was so delicious! I wanted to eat more but I knew it was such a precious item for her, having been sent all the way from the UAE (family lives there in exile) to Japan. It looks like it takes more than a week to make, but the result is so outstanding! Thank you for showing how it’s made!
Yeah it takes time but it's not that hard to make! And you're welcome😊!
Wow,nice and look very delicious,
One of my favorite when i was in u.a.e .working in arab family...
Yes it's my favorite since i taste it.. delicious with combination for the rice to eat..thank u for sharing how to make it.. Allah bless you..❤
you're most welcome!
Wow... Amazing,, i don't know how the taste will be. Because im Indian....... But I'm eager to taste this recipe. Yummy yummy... Thank you so much for sharing.... God bless you..
You're welcome! Thanks!
This is very very testee and Umme with bread 😋
ما شاء الله
يسلم ايديكي
Very nice but 1 question why do u make opening with thumb and u dont use a knife can we cut it with a knife
I m a Pakistani living in Saudi Arabia. A friend has sent me this today n I m here to chk what it actually is. This looks delicious. Thanks for the recipe
Looks good i love makdous it’s my favourite
يا سلام على الابداع
يعطيكي الف عافية 💜💜💜💜
الله يعافيكي يا رب شكرا❤️
This is the perfect time to watch this video we are gonna make some 😍
Greetings! 👋🏽 This looks so delicious 😋
Very traditional
Thank you so much for such a great and detailed recipe! When you leave them to dry out, do you leave them in the fridge or outside for those few days? I worry about spoilage
@@GR3AT3ST you're most welcome! And yes if it's hot i leave them jn the fridge. If it's not hot it's okay to leave it outside.
Wow its my favourite 😍 when iwas living in Lebanon bt now I back to my country I really mic it ..I think I'll make that 😊..thank you for recep ❤
You're most welcome😊
Looks so good! I’m going to try it soon :)
That's awesome! Good luck
Love the idea thanks from 🇵🇰
Big like😍 looks yummy😋😋😋
Thanks a lot😊
Great video
Did you keep the eggplant in the fridge during the process of making it?
@@nailyaragab6099 no, because the weather was okay, i mean it wasn't hot. But you can definitely keep it in the fridge if it's hot.
Alot of work, but deffinitely worth it👍
Waw i like it
Great work 👍
Pleasant video.
Hey! I love your recipe and I don’t know if you’ll see this as it’s 2 years after you posted the video, but when you leave the aubergine and peppers to drain, do you store it in the fridge or at room temperature? Thank you ❤️
I see you’ve already answered it!! When it’s hot in the fridge and if not you can leave it out. Should’ve read further 😂. I’ll start making it today
@@chiaradeboer208 you're most welcome! If the weather is hot i leave it in the fridge yes, but if it's cold i leave it outside there is no problem.
@@chiaradeboer208 hope you all the best❤️
Thank you for your video.
One question, can we use Himalayan salt instead of sea salt?
You're most welcome! You must use iodine free salt. I think himalayan salt has got iodin in it, i am not sure though! We use salt without iodine because iodine would ruin the pickled food.
ما شاء الله الله يعطيك العافية
الله يعافيكي
Looking so tasty! 😋
Thanks a lot!!
Hi, did you rinse out the salt from the aubergines?
Not at all! I let it do its magic ( it helps the water run out of the aubergine and preserve it)
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