How to make Makdous

Why cooks start here

Makdous is cooked the way oil jars cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

Makdous is a cherished staple in Lebanese households, often prepared during the autumn months when eggplants are abundant. Passed down through generations, this home version captures the essence of how families in Lebanon have savored it for decades. It's a dish that embodies the communal spirit of Lebanese dining, where each jar is filled with memories and the warmth of shared meals. The taste is a harmonious blend of tender, oil-soaked eggplants enveloping a rich walnut and garlic stuffing with a hint of red pepper. Each bite delivers a satisfying contrast between the silkiness of the olive oil and the crunch of the walnuts, balanced by a gentle warmth from the pepper. It's a dish meant for sharing, inviting everyone to gather around and enjoy its robust flavors.