Makdous is typically ready to eat in two weeks, but the longer it sits in its airtight jars, the better it becomes. The unique Syrian and Lebanese specialty is available at a couple of stores in ...

Torshi and makdous recipe - To make torshi, bring vinegar, salt and 1 litre water to the boil in a saucepan, stirring to dissolve. Whisk in turmeric, pour over the vegetables in a non-reactive ...

Makdous. Stuffed. - Yes, makdous. Stuffed eggplant, and it's also a preserved-- sometimes we do it, and we preserve it in olive oil and so you have it stuffed with walnuts and, and... garlic, and ...

8 long baby eggplants. 3 tbsp walnuts, chopped. 1 tbsp garlic, chopped. 1 tsp dry red chilli flakes. Sea salt and freshly ground black pepper, to taste ...

Makdous: the Syrian soul-food struggling for survival It's a delicious mix of aubergines, chillies and walnuts, and an essential part of a Syrian breakfast.

Rambutan and makdous are just some of the colourful flavours available for tasting at Andaluzia Market, an international food market in St. John's. Some three years after opening, Mohamed Kasmi ...