Makdoos

Well Makdoos is pretty much a stuffed pickled eggplant and it is DELISHHHHHH!!! I have always loved makdoos and i remember going to Syria and my Tehteh would be like "Oh i just put fresh makdoos in the oil for you." and Hadeel and i would be like uhh we want the old ones in Zabadani (the weekend house up in the mountains) because we (my tehteh and family) didn't go up very often the makdoos would become sour and yummy but when they are fresh in oil they still have an eggplant taste. I learned how to make makdoos when a girl named Hana came and lived with us for a year and we made a butt load of makdoos. The problem with making makdoos here in the states is that its your luck when it comes to eggplants, some are good, some have loads of seeds and some become rubbery on the outside. From my experience i will try to explain which ones are most likely to come out.

First you need to buy a load of eggplants. Look for dark black long ones; the ones that are pretty chubby and round will have a lot of seeds and will have a bad skin texture when they are cooked.

Place them in boiling water and place a plate or some weight on top so all of them are submerged in water

Cook until the tops come off easily, about 15 to 25 minutes, it really depends on the eggplant. When the top comes off without ripping it means it is cooked perfectly.

Cut open the eggplant but don't cut all the way threw. Sprinkle the inside with kosher salt.

i usually place some in a bowl and sprinkle otherwise you might add too much if you use it straight from the box

Place the eggplants in a strainer and then......

My Yebra2 weight (i got a new one cause obviously this one is breaking apart)

Then i begin to stack with as much weight as i can and let it strain for 2 days (not longer because it will mold, that is why you need as much weight as possible.

See, when i first stacked the eggplant it was coming over the strainer, now it is like half way

I got about this much liquid out 5 times

Use red Anaheim peppers and cut them really thin in small cubes. First i cut them in half and remove the seeds, then i cut them in strips and finally i cut them so they are little cubes

I like my makdoos a little spicy so i also add red jalapeno peppers and do the same as the Anaheim peppers. If you can't find Anaheim's then use bell peppers.

Add some salt to the peppers and squish them to get as much water out as possible.

Strain the peppers as well, try to get them as dry as possible.

Mix the peppers with walnuts (a few more walnuts then peppers) and garlic and salt to taste. I cut the walnuts by hand, some people put them in a blender but walnuts contain a lot of oil and you do not want to end up with a paste.

Stuff the strained eggplants with as much stuffing as possible (with them still being able to shut) and stack them in a clean jar. Turn them over and let them drain for 1 more day
Once the makdoos have drained pour over some olive oil. Make sure to try and get all the air bubbles out by tapping the container or by using a knife to squeeze the bubbles out.
The eggplants are ready after about 2-3 days. I usually wait until the oil has a red tint to it from the peppers. If you want to keep you makdoos from getting sour then cover them with oil, let them sit out for 2 to 3 days and then place them in the fridge.

yummmmmmy....and yes i eat them sour. Also sometimes people cut up tomatoes and makdoos and eat it with pita bread

Written Recipe:

4 Anaheim peppers

4 jalapeno peppers

3 cloves of garlic

kosher salt

3 pounds of small eggplants (or as many as you want)

1 cup of walnuts

olive oil