Syrian – Makdous – theEatLand

Syrian Makdous is a traditional Syrian dish made from small, tender eggplants that are stuffed with a flavorful mixture of walnuts, garlic, red pepper, and olive oil, then pickled in jars. This delicious, savory treat is commonly served as part of a mezze platter or as an appetizer. The pickling process enhances the flavors, creating a tangy and rich taste that is a staple in Syrian and broader Levantine cuisine.

Key Ingredients

Small Eggplants: The main ingredient, typically small, tender eggplants are used because they are easier to stuff and pickle.
Walnuts: Chopped walnuts are a key part of the stuffing, giving a rich, nutty flavor and crunchy texture.
Garlic: Adds a savory and aromatic flavor to the filling.
Red Pepper: Usually dried red pepper or chili flakes are added to the stuffing, giving the dish a mild heat and extra flavor.
Olive Oil: Used to both stuff the eggplants and as a preserving agent in the pickling process.
Salt: Helps in the pickling process and enhances the flavor of the eggplants and stuffing.
Vinegar or Lemon Juice: Added to the pickling liquid to provide acidity and preserve the eggplants.

Preparation

Prepare the Eggplants: The eggplants are washed, trimmed, and then carefully slit open to create a pocket for the filling. Some people blanch the eggplants in boiling water to soften them slightly before stuffing.
Make the Filling: A mixture of chopped walnuts, garlic, and red pepper is prepared. Olive oil is mixed into the stuffing to add richness and flavor.
Stuff the Eggplants: The prepared mixture is carefully stuffed into each eggplant, ensuring they are tightly packed.
Pickle the Eggplants: The stuffed eggplants are packed into jars or a large container, covered with more olive oil, and sometimes vinegar or lemon juice is added for an extra tang. The eggplants are left to pickle for several days to allow the flavors to develop.
Serve: Once pickled, Makdous is ready to be served. It is often enjoyed as part of a mezze, with flatbread, or alongside other dishes like yogurt or fresh vegetables.

Serving Suggestions

As Part of Mezze: Makdous is a key item in a traditional Levantine mezze, served alongside other dips and appetizers like hummus, baba ghanoush, and tabbouleh.
With Bread: Typically served with fresh flatbread (like pita) to scoop up the stuffed eggplants.
As a Snack or Side: Makdous can be eaten on its own as a snack or paired with main dishes like grilled meats or rice.

Cultural Significance

Makdous is a beloved and iconic dish in Syrian cuisine, often made in the late summer or fall when eggplants are in season. The pickling process allows it to be enjoyed year-round. It’s particularly popular in Syrian households and is a common dish for breakfast or as part of a communal meal. Makdous is also associated with hospitality and is often offered to guests.

Variations

With Different Fillings: While the traditional stuffing consists of walnuts, garlic, and red pepper, some variations may include other ingredients such as spices or even cheese.
Different Pickling Techniques: While olive oil is the primary preserving agent, some variations may use vinegar or lemon juice as the main pickling liquid.
Spicy Makdous: Some versions may include more chili peppers or spicy spices for those who enjoy a stronger heat.

Makdous is a great example of Syrian cuisine’s rich tradition of preserving foods and creating flavorful, aromatic dishes that are meant to be shared and enjoyed with others. Its unique flavor profile—savory, tangy, and slightly spicy—makes it a truly memorable dish.