Al-Makdous Al-Makdous is considered one of the famous appetizers in most Arab countries, and it is frequently served on dining tables alongside the main dishes, and it is a small-sized eggplant that is boiled and stuffed with a mixture of different ingredients from one recipe to another, and it is indicated that it needs time to prepare to get ready to eat, and we will show in This article is about how to prepare it at home in detailed steps. The Syrian Makdous 1 kilogram of small black eggplant. A piece of red paprika finely chopped. A cup of crushed walnuts. Three cloves of crushed garlic. Salt as needed. Olive oil as needed. Preparation Method Discard the neck of each eggplant, then boil them in a bowl containing a pot of salted water for a quarter of an hour until the eggplant becomes soft. Squeeze the eggplant a little, then drain it to get rid of the water in it. Mix chopped walnuts, chopped paprika, and garlic, and season the mixture with a little salt. Take each eggplant, and make a long slit in the center, put a small amount of salt in it, then put it in a colander for a whole day to filter the water from it. Fill the eggplant with walnut filling, then put it in a glass jar, and cover it with olive oil and seal it. Note: The Makdous is ready to eat after two or three days have passed since it was put in the glass jar, and make sure to keep the Makdous covered in oil. The Syrian Makdous with capsicum molasses, a kilogram of small seedless eggplant. A cup of finely chopped walnuts. A tablespoon of capsicum molasses. 2 cloves of garlic. A cup and a half of oil as needed. Salt as needed. How to prepare Wash the eggplant, and remove the neck from each bean. Put the eggplant in a saucepan, immerse it in room temperature water, then place it on a heavy plate and close the saucepan. Put the saucepan on a high heat for a period ranging from a third to half an hour, depending on the type of eggplant. Take the eggplant seeds out of the water, and put them in water filled with ice and water until it cools. Make a longitudinal slit in each grain, put salt inside it, then stack the grains in a colander, cover with a piece of cloth, then put a weight on the eggplant, and leave it for two days. Mix the nuts, garlic, pepper molasses and salt, taking into account that the pepper molasses also adds salinity to the filling. Stuff the eggplant, and put it in a glass jar. Put a strainer on the mouth of the jar, then turn it so that its mouth is at the bottom, and its bottom is at the top, and leave it upside down like this for an entire night. Adjust the position of the jar, soak the eggplant in oil and seal it tight
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