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How to Make Makdous

Makdous is one of the best preserved pantry staples. It is well known that making it takes time and cost, but the result is more than worth it. What makes this recipe special is that the quantities are precise, so you will definitely end up with the tastiest makdous.

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2 servingsBack to recipePreserves and pickles

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5 kilos small eggplants, specifically for makdousCoarse salt for salting the eggplantsOil to cover the makdous

Stuffing

5 kilos red Aleppo peppers (after chopping and drying well, the weight becomes 1.6 kilos)600 grams walnuts1 head garlic2 tablespoons coarse salt

Step 1

Boil the eggplants according to preference. Some people like them to stay a little firm, while others prefer to boil them until fully cooked.

Cooking notes

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