Makdous

Makdous is a type of pickled eggplant that is a staple in many Middle Eastern households. The eggplants are typically small in size and are stuffed with a mixture of garlic, red pepper, walnuts, and olive oil. The process of making Makdous involves several steps, including the preparation of the eggplants, the stuffing, and the pickling process.

Preparation

The preparation of Makdous begins with the selection of small, firm eggplants. These are then washed and the stems are removed. The eggplants are then salted and left to drain for a number of hours or overnight. This process helps to remove any bitterness from the eggplants and also helps to soften them for the stuffing process.

Stuffing

The stuffing for Makdous typically includes a mixture of crushed garlic, chopped walnuts, and red pepper. This mixture is then stuffed into the drained and dried eggplants. The stuffed eggplants are then placed in a jar and covered with olive oil.

Pickling

The final step in the preparation of Makdous is the pickling process. The jar of stuffed eggplants is left to sit for several days or weeks, allowing the flavors to meld together and the eggplants to fully pickle. The end result is a tangy, spicy, and flavorful condiment that can be used in a variety of dishes.

Uses

Makdous is often served as part of a mezze platter, alongside other pickled vegetables, cheeses, and breads. It can also be used as a condiment in sandwiches or as a side dish with main meals. The intense flavor of Makdous pairs well with the milder flavors of rice and meat dishes.

See also

• List of pickled foods
• List of stuffed dishes

This Middle Eastern food related article is a stub. You can help WikiMD by expanding it.