What is Makdous?

In Lebanon, the process Mouneh as farmers load, season and maintain various harvest vegetables. Makdous is a method of filling immature eggplant mixtures of nuts, peppers and spices before undergoing the process Mouneh long soaking in olive oil. These methods allow you to endure the vegetables until the harvest time is not reinforced.

Many people think that a fully matured version of Aubergin when considering the use of a eggplant. The level of maturity for Makdous should be thick and purple, but almost about the length of the adult finger. These are cleaned in boiling water for about 10 minutes, then fully exhausted. This makes the blanche vegetables and help them to soften them later in the pickling process, although the juvenile list should organize a pleasant crisis for one year.

After being laid in a row and pressing slightly, many of them leave the vegetables overnight before the filling. Before Finoul shock, the filling is made, composed of a series of local ingredients. Crushed walnuts, sush peppersThe sun, ground garlic and even pomegranate seeds mix in a bowl with some salt, coriander and olive oil. Then each bar is cut along the side and stuffed fillings. The peppers are omitted when not requested for spicy, and some prefer simpler filling only peppers, salts, walnuts and olive oil.

Makdous After the construction is finished, it will stand in jars. The Dirty Kitchen Secrets website shows how each layer in glasses can be divided by sliced ​​heat peppers and how the containers can be upside down to drain even more liquid throughout the day. The last step includes pouring olive oil via Makdous , sealing glasses and waiting.

Much recommends waiting for at least five days to flavor in the container to fully join. SOME Cooking Web pages claims that content can keep up to one roK and that cooling is not necessary after opening glasses. Many people, however, store their glasses in the refrigerator, especially after they were open.

Makdous is served with a little olive oil in a bowl, often along with some form of flat bread. It is the usual amuse-bouche -Bezpay before eating, throughout the Middle East of the Mediterranean region in 2011. Instead of eating bread while waiting for food, they have dinner Pita and aesthetically different to hold their interests.