Makdous (Syria)

 



  • 18 baby eggplants
  • 2 red peppers
  • 3 small chili peppers
  • 0,33 lbs walnuts
  • 3 cloves of garlic

Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender.

After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later.

Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book.

Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object.

With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible.

The key is to keep them in a cool place and this can take up to 24 hours, be patient and check them every 5-6 hours.

When you're ready to proceed, make the filling first. Slice the peppers and remove all seeds. Then either finely chop or chop a little in a food processor/blender.

Next, strain the liquid from the crushed peppers. You can put them in a sieve and press out the excess liquid.

Crush the garlic and roughly chop the walnuts. If you wish, you can cut the walnuts into smaller pieces. Then mix the pepper, walnuts and garlic.

Fill the eggplant shells with about 1 tablespoon of the pepper walnut mixture. Adjust the amount according to the size of the eggplants.

Use a sterilized clean glass jar for the next step. To sterilize the jar, simply wash it with hot water and then put it in the oven (without the rubber parts) for 10 minutes at 320 ยบ F. Or pour boiling hot water over the jar after washing it.

Place the stuffed eggplants in the jar. Stack carefully so that the interior mortar does not fall.

Sprinkle generously with salt and then fill the jar with olive oil. Make sure all eggplants are completely covered and close the jar tightly.

Store the jar in a cool, dark place such as a kitchen cabinet. Makdous will be ready in about 10-14 days (although some people find they are ready at seven). If at any point you notice that the olive oil is not completely covering the eggplants, add a little more olive oil.

Makdous can be stored for up to a year if you keep them completely covered in oil. You do not need to put it in the refrigerator, as olive oil acts as a natural preservative, keep it in your refrigerator at room temperature.

ENJOY YOUR MEAL

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