Makdous Recipe

Makdous is a staple in the kitchens of Syria and Lebanon and widely known throughout the Middle East. It is normally eaten with Arabic flatbread as part of the breakfast or supper, or as a snack. You may find that makdous makes a tasty sandwich with labaneh yoghurt cheese, and that it is a delicious appetizer and a great side dish next to pasta.

We are not much used to home-preserving anymore nowadays, but throughout the Middle East autumn is the time when in many households kilos and kilos of vegetables are preserved to keep well for the winter.  Home-preserved foods are absolutely delicious, so give preserving a try with this easy recipe.

Ingredients

1.5 kg baby aubergines
120 gr walnuts, chopped
500 gr red pepper paste / dried red pepper
2 heads garlic, minced (optional)
extra virgin olive oil
salt, preferably coarse

Directions

1. Start by removing the stems off all the aubergines.
2. Blanch the aubergines in boiling water until their flesh is soft (knife goes in with little resistance). 3. Do not over-cook or the aubergines will get mushy.
4. Cut open each aubergine lengthwise.
5. Sprinkle the aubergines liberaly with salt to help remove any excess moisture.
6. Arrange the eggplants in a colander with a bowl underneath. Lay another dish on top to apply pressure. Let the augergines drain for 1-2 days.
7. Mix together the red pepper paste, chopped walnuts, and minced garlic. If you cannot find red pepper paste (which is normally available in Middle Eastern grocery stores), use broiled-dried red pepper or otherwise red pepper powder.
8. Once the aubergines have given off their excess liquid, stuff each one with the red pepper-walnut filling.
9. Arrange the aubergines in large clean mason jars.
10. Put the jars upside down while slightly tilted (for example on the side of a deep-ish plate). Let drain for day to remove more liquid.
11. Fill the jars with olive oil. Use the back of a spoon to make sure all aubergines are evenly covered, then twist the lids on.
12. Store at room temperature in a dry dark place. The makdous will be ready to eat in 5 days and can keep up to a year if stored properly and covered with oil all the time.