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Makdous
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has added a new journalHappy Eid to all my friends and villagers.
The month is over !
- J
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has added a new journalHave a good fasting month y'all.
Might not be online to wish u all.
- J
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has added a new journalMakes the best mack-dous?
My 3ammeh in Syria makes it really good, and she Fedex's it here.
My tete makes it really good too.
My friend Moomster makes it good too.
Its a hard decision
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has added a new journalHow much a mkdous lover r u???Any apecial stories with makdous???
Fares_al_forsan
my mom used to send me an atrameez macdous almost each and every week when I lived in Latkia(Al-Laziqia-el-laad-e'-y aay) for 2 years:)
donia-rabee3
I eat 3 a day here in the US so u can emagine how much I used to eat back home :)I used to take makdous sandwiches to school.And since my mom used to use a lot of garlic,my friends who sit next to me in class sometimes used to pass out from the smell but I could care less :)
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has added a new journalOil cured eggplants - Makdous
1 pound of relatively small eggplant
2 cloves garlic
2 tsp salt
1 Tbs ground walnut meats
cayenne
olive oil
Poach eggplant in boiling water until softened. Remove and allow to cool. Slice eggplant from blossom end to 1/2 to 3/4 inch from stem end. Allow to drain.
Crush garlic with salt and mix with walnut meats and cayenne to taste. Divide mixture by number of eggplant and rub inner surfaces of eggplant with mixture. Place eggplant in sterilized jar, stem ends up. Cover jar and leave at room temperature overnight. Next morning, add oil to cover and seal jar.
Leave in cool spot or refrigerate until rich flavour develops, 10 to 14 days, then refrigerate. Will keep in refrigerator 2 to 3 weeks.
Alias999
rule #1: never make Makdus with galic!!! it makes it taste horrible
CarraMela
yea i guess its just the different 'lehgess' cuz in musr we say mahshe karomb....lol...hmm all this talk about mahshee is making me crave it...but me dont know how to make this!!!:(