How to prepare Makdous

How to prepare Makdous

How to prepare Makdous

  Makdous is the most delicious and famous food for Arabs  
  especially in Syria. I is eaten in breakfast and dinner with a cup of tea

METHOD OF PREPARATION

INGREDIENTS

    Aubergines, preferably white, 4 kg
    Whole walnuts, 600g
    Rock salt, 2 Tbsp
    Olive oil, 4 cups
    Garlic, crushed, 4 Tbsp
    Pomegranate seeds, optional
    When buying Aubergines, make sure their skin is gleaming , soft , and firm to touch. Wash them and take their stems off.
    In a pot loaded with water, boil the aubergines for around 10 minutes. By that time, the skin should be soft.
    Take the aubergines off the heat and put in a refinery . Wash them under running cold water, and then drain them well to evade being soaked up and granting a sour taste.
    By means of a knife, create a small vertical opening in the middle of each aubergine . Sprinkle with salt.
    Next, put the aubergines with slit facing downwards in a refinery and apply pressure on the aubergines by means of a plate or tray to make sure all excess water has been properly drained. Set aside overnight.
    Meanwhile, prepare the filling: roughly crush the walnuts and mix it with salt, garlic, hot pepper/chilli paste (optional) and pomegranate seeds (optional).
    Broaden the opening of the slit and fill each aubergine with the filling just prepared.
    Once the aubergines have been filled, layer them in a jar and turn it upside down. Leave it for a couple of days, until there is no more water getting emitted from it.
    Return the jar back to an upright position and soak the aubergines with olive oil. Set aside for 5 days, after which you can begin enjoying the authentic taste of tradition that we unfortunately are missing on.
How to prepare Makdous
How to prepare Makdous 

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