المكدوس

Choose small, evenly sized eggplants.

Boil water in a large pot, add the eggplants, and boil for only 5 minutes.

Immediately transfer the eggplants to a bowl of cold water with ice to stop the cooking process and preserve their texture.

Remove the stems from the eggplants using a knife.

Make a slit in each eggplant and stuff it with a bit of rock salt.

Arrange the salted eggplants in a strainer and press them down with a heavy weight (about 4–5 kg).

Leave them under the weight for 24 hours to drain all excess water.

Meanwhile, chop the walnuts into small pieces and finely mince the garlic.

In a bowl, mix the walnuts, garlic, red pepper paste, and cinnamon until well combined.

After 24 hours, remove the weight from the eggplants and stuff them with the prepared filling.

Pack the stuffed eggplants tightly into sterilized glass jars.

Completely cover the Makdous with olive oil or vegetable oil.

Seal the jars tightly and store them in a cool, dark place.

Notes To preserve the Makdous for up to one year, always use non-iodized rock salt. Use olive oil for a rich traditional flavor or vegetable oil as a more economical option. For the best flavor, let the Makdous rest for about two weeks before serving.