Maqdus: Eggplants stuffed with nuts - A traditional Arabic recipe
When it comes to dishes that combine culinary tradition with unmistakable flavors, Maqdus is at the top of the list. This recipe for eggplants stuffed with nuts is not only a delicacy but also a story that will transport you to the heart of a rich culture. Whether served as an appetizer or a main course, Maqdus is a true feast for the senses.
Preparation time: 30 minutes
Cooking time: 25 minutes
Waiting time: 24-48 hours
Total time: 24-48 hours and 55 minutes
Number of servings: 8
Ingredients:
- 3 kg of small eggplants (approximately 18 pieces)
- Filling:
- 2 cups of finely chopped nuts (250 ml cup)
- 100-125 g of garlic (approximately 10 cloves)
- 1/3 cup of salt
- 1/2 sweet pepper, diced
- 1/2 teaspoon of sweet or hot paprika (or both)
- 1/4 teaspoon of lemon salt
- Olive oil for preservation
The story behind Maqdus
Maqdus is a recipe passed down from generation to generation, symbolizing hospitality and the joy of sharing food with loved ones. This recipe enjoys popularity in many cultures, each having its unique version. Eggplants, a versatile ingredient, are praised not only for their taste but also for their nutritional benefits, being rich in antioxidants and vitamins.
Step by step: How to prepare Maqdus
1. Preparing the eggplants
- Start by washing the eggplants well and cutting off the stems. This step is essential to ensure even cooking of the eggplants.
2. Cooking the eggplants
- Fill a large pot (8-10 liters) with water, being careful not to fill it completely. Place the pot on the heat, and when the water starts to boil, add about 20 eggplants.
- Stir gently to prevent sticking. When the water starts boiling again, cover the pot and reduce the heat to low, letting the eggplants cook for 20-25 minutes. Here, it is important to check the eggplants from time to time, gently touching them to ensure they are soft.
3. Preparing for the filling
- Once the eggplants are cooked, remove them from the water and let them cool slightly. Use a stainless steel knife to open the eggplants lengthwise, without cutting them completely. Add half a teaspoon of salt into the slit to season them.
- Place the eggplants with the slit side down on a tray and put a heavy object on top to help remove water from the inside. Let them sit for 24 hours.
4. Preparing the filling
- After the eggplants have drained, it’s time to prepare the filling. Finely chop the nuts and pepper, and crush the garlic. If necessary, add a little salt to facilitate crushing the garlic.
- In a large bowl, combine the nuts, pepper, garlic, 1/3 cup of salt, paprika, and lemon salt. Mix well to obtain a homogeneous mixture.
5. Stuffing the eggplants
- Remove the tops of the eggplants and fill them with the nut mixture, making sure to fill them well.
- Place the stuffed eggplants in a jar, with the slit side up. Invert the jar on a plate to allow the water to drain. Leave it like this for another day or two.
6. Preserving
- Once the eggplants no longer release water, place the jar upright and fill it with olive oil, completely covering the eggplants.
- Seal the jar hermetically and store it in the pantry. Maqdus can be consumed after about a month, but the wait will definitely be worth it!
Serving suggestions and combinations
Maqdus is delicious served alongside fresh bread or as part of an appetizer platter. You can pair it with olives, cheeses, or even a fresh salad to create a refreshing contrast.
Possible variations
To add a personal touch to your Maqdus recipe, you can experiment with spices like cumin or coriander in the filling. You can also substitute the nuts with almonds or pistachios for a different texture and flavor.
Frequently Asked Questions
1. Can I use large eggplants?
- Small eggplants are preferred as they have a finer texture and fewer seeds. However, you can also use large eggplants, but we recommend cutting them into smaller pieces.
2. How long can I keep Maqdus?
- If stored correctly in a jar, Maqdus can last for several months. Make sure they are completely covered with oil to prevent oxidation.
3. Is it possible to add other ingredients to the filling?
- Absolutely! You can experiment with other nuts, adding dill or parsley for an extra freshness.
Nutritional benefits
Eggplants are an excellent source of fiber, vitamins B6 and K, as well as antioxidants that help reduce inflammation. Nuts add protein and healthy fats, making Maqdus a delicious nutritious choice.
In conclusion, Maqdus is not just a recipe but a culinary experience that combines tradition with innovation. So, get ready to impress your family and friends with this dish full of flavors and history. Enjoy!
When it comes to dishes that combine culinary tradition with unmistakable flavors, Maqdus is at the top of the list. This recipe for eggplants stuffed with nuts is not only a delicacy but also a story that will transport you to the heart of a rich culture. Whether served as an appetizer or a main course, Maqdus is a true feast for the senses.
Preparation time: 30 minutes
Cooking time: 25 minutes
Waiting time: 24-48 hours
Total time: 24-48 hours and 55 minutes
Number of servings: 8
Ingredients:
- 3 kg of small eggplants (approximately 18 pieces)
- Filling:
- 2 cups of finely chopped nuts (250 ml cup)
- 100-125 g of garlic (approximately 10 cloves)
- 1/3 cup of salt
- 1/2 sweet pepper, diced
- 1/2 teaspoon of sweet or hot paprika (or both)
- 1/4 teaspoon of lemon salt
- Olive oil for preservation
The story behind Maqdus
Maqdus is a recipe passed down from generation to generation, symbolizing hospitality and the joy of sharing food with loved ones. This recipe enjoys popularity in many cultures, each having its unique version. Eggplants, a versatile ingredient, are praised not only for their taste but also for their nutritional benefits, being rich in antioxidants and vitamins.
Step by step: How to prepare Maqdus
1. Preparing the eggplants
- Start by washing the eggplants well and cutting off the stems. This step is essential to ensure even cooking of the eggplants.
2. Cooking the eggplants
- Fill a large pot (8-10 liters) with water, being careful not to fill it completely. Place the pot on the heat, and when the water starts to boil, add about 20 eggplants.
- Stir gently to prevent sticking. When the water starts boiling again, cover the pot and reduce the heat to low, letting the eggplants cook for 20-25 minutes. Here, it is important to check the eggplants from time to time, gently touching them to ensure they are soft.
3. Preparing for the filling
- Once the eggplants are cooked, remove them from the water and let them cool slightly. Use a stainless steel knife to open the eggplants lengthwise, without cutting them completely. Add half a teaspoon of salt into the slit to season them.
- Place the eggplants with the slit side down on a tray and put a heavy object on top to help remove water from the inside. Let them sit for 24 hours.
4. Preparing the filling
- After the eggplants have drained, it’s time to prepare the filling. Finely chop the nuts and pepper, and crush the garlic. If necessary, add a little salt to facilitate crushing the garlic.
- In a large bowl, combine the nuts, pepper, garlic, 1/3 cup of salt, paprika, and lemon salt. Mix well to obtain a homogeneous mixture.
5. Stuffing the eggplants
- Remove the tops of the eggplants and fill them with the nut mixture, making sure to fill them well.
- Place the stuffed eggplants in a jar, with the slit side up. Invert the jar on a plate to allow the water to drain. Leave it like this for another day or two.
6. Preserving
- Once the eggplants no longer release water, place the jar upright and fill it with olive oil, completely covering the eggplants.
- Seal the jar hermetically and store it in the pantry. Maqdus can be consumed after about a month, but the wait will definitely be worth it!
Serving suggestions and combinations
Maqdus is delicious served alongside fresh bread or as part of an appetizer platter. You can pair it with olives, cheeses, or even a fresh salad to create a refreshing contrast.
Possible variations
To add a personal touch to your Maqdus recipe, you can experiment with spices like cumin or coriander in the filling. You can also substitute the nuts with almonds or pistachios for a different texture and flavor.
Frequently Asked Questions
1. Can I use large eggplants?
- Small eggplants are preferred as they have a finer texture and fewer seeds. However, you can also use large eggplants, but we recommend cutting them into smaller pieces.
2. How long can I keep Maqdus?
- If stored correctly in a jar, Maqdus can last for several months. Make sure they are completely covered with oil to prevent oxidation.
3. Is it possible to add other ingredients to the filling?
- Absolutely! You can experiment with other nuts, adding dill or parsley for an extra freshness.
Nutritional benefits
Eggplants are an excellent source of fiber, vitamins B6 and K, as well as antioxidants that help reduce inflammation. Nuts add protein and healthy fats, making Maqdus a delicious nutritious choice.
In conclusion, Maqdus is not just a recipe but a culinary experience that combines tradition with innovation. So, get ready to impress your family and friends with this dish full of flavors and history. Enjoy!