Maghdoos
Maghdoos Recipe from Jordan - Delicious Eggplant Dish
Introduction
Maghdoos is a traditional Middle Eastern dish made with small eggplants that are stuffed with a flavorful mixture of garlic, chile, and celery. This dish is pickled in a vinegar and salt solution, giving it a tangy and savory flavor that is perfect for serving as a side dish or appetizer.
History
Maghdoos has been a popular dish in Middle Eastern cuisine for centuries. It is believed to have originated in the Levant region, where eggplants are a staple ingredient in many dishes. The pickling process was originally used as a way to preserve the eggplants for long periods of time, allowing people to enjoy them throughout the year.
Ingredients
How to prepare
- Make small but deep incisions in each eggplant.
- In a pot, poach the eggplants in boiling, salted water for 5 to 10 minutes until slightly softened.
- Drain the eggplants well.
- In a small bowl, combine the garlic, crushed chile, and celery.
- Stuff the incisions of the eggplants with this mixture.
- Arrange the eggplants in a glass bowl.
- In a large jar, combine the water, salt, and vinegar. Shake well, and pour the mixture over the eggplants.
- Cover the glass bowl tightly with plastic wrap and place it in the refrigerator for at least four days.
- To serve, cut the eggplants into thick slices. This recipe will last for months in the refrigerator.
Variations
- Add chopped fresh herbs such as parsley or mint to the stuffing mixture for added flavor.
- Substitute the white wine vinegar with apple cider vinegar for a slightly sweeter taste.
Cooking Tips & Tricks
Be sure to make deep incisions in the eggplants to allow the stuffing mixture to penetrate and flavor the flesh.
- Poaching the eggplants in salted water before stuffing them helps to soften them and enhance their flavor.
- Make sure to tightly cover the glass bowl with plastic wrap before refrigerating to prevent any odors from seeping into the dish.
Serving Suggestions
Maghdoos can be served as a side dish or appetizer alongside grilled meats, rice, or flatbread.
Cooking Techniques
Poaching the eggplants before stuffing them helps to soften them and infuse them with flavor.
- Pickling the eggplants in a vinegar and salt solution helps to preserve them and enhance their taste.
Ingredient Substitutions
If you can't find small eggplants, you can use larger eggplants and cut them into smaller pieces.
- You can substitute the dried red chile pods with red pepper flakes for a milder heat.
Make Ahead Tips
Maghdoos can be made ahead of time and stored in the refrigerator for up to several months. The longer it sits, the more the flavors will develop.
Presentation Ideas
Serve Maghdoos on a platter garnished with fresh herbs and a drizzle of olive oil for a beautiful and appetizing presentation.
Pairing Recommendations
Maghdoos pairs well with grilled meats, rice pilaf, hummus, and tabbouleh salad.
Storage and Reheating Instructions
Store Maghdoos in an airtight container in the refrigerator for up to several months. Serve chilled or at room temperature.
Nutrition Information
Calories per serving
Each serving of Maghdoos contains approximately 50 calories.
Carbohydrates
Each serving of Maghdoos contains approximately 10 grams of carbohydrates.
Fats
Each serving of Maghdoos contains approximately 0 grams of fats.
Proteins
Each serving of Maghdoos contains approximately 1 gram of protein.
Vitamins and minerals
Maghdoos is a good source of vitamin C, vitamin K, and potassium.
Alergens
Maghdoos contains garlic and celery, which may be allergens for some individuals.
Summary
Maghdoos is a low-calorie dish that is rich in vitamins and minerals. It is a healthy and flavorful option for those looking to incorporate more vegetables into their diet.
Summary
Maghdoos is a delicious and tangy Middle Eastern dish made with small eggplants that are stuffed with a flavorful mixture of garlic, chile, and celery. This pickled dish is perfect for serving as a side dish or appetizer and can be enjoyed throughout the year.
How did I get this recipe?
I have a clear memory of the first time I discovered this recipe for Maghdoos. It was many years ago, during a visit to my dear friend Fatima's house in Lebanon. Fatima was known for her delicious Middle Eastern dishes, and I always looked forward to trying out new recipes whenever I visited her.
On that particular day, Fatima was busy in the kitchen preparing a special dish for a family gathering. The enticing aroma of spices filled the air as I entered her home, and I couldn't help but be drawn to the kitchen to see what she was cooking. As I watched her work her magic in the kitchen, I couldn't help but ask her what dish she was preparing.
Fatima smiled warmly and explained that she was making Maghdoos, a traditional Lebanese dish that is typically served at celebrations and special occasions. Intrigued by the name and the tantalizing scent wafting from the pot, I asked her if I could help her with the cooking. She gladly accepted my offer, and together we set to work preparing the dish.
Fatima began by slicing eggplants into thick rounds and soaking them in a bowl of salted water to remove their bitterness. While the eggplants soaked, she prepared the stuffing, a mixture of ground lamb, pine nuts, onions, and a blend of aromatic spices. The scent of the spices mingled with the savory aroma of the lamb, creating a mouth-watering fragrance that made my stomach rumble in anticipation.
Once the eggplants had been drained and dried, Fatima showed me how to stuff each round with the flavorful lamb mixture, carefully pressing the edges together to seal in the filling. As we worked side by side, Fatima shared stories of her own grandmother and how she had learned to make Maghdoos from her. I listened intently, soaking in the wisdom and traditions passed down through generations.
After all the eggplants had been stuffed and arranged in a pot, Fatima poured a savory tomato sauce over them, infusing the dish with a rich, tangy flavor. She covered the pot with a lid and placed it on the stove to simmer slowly, allowing the flavors to meld and the eggplants to cook to tender perfection.
As we waited for the Maghdoos to cook, Fatima and I sat at the kitchen table, sipping on fragrant mint tea and reminiscing about old times. She shared more of her family recipes with me, each one a treasure trove of tradition and flavor. I was grateful for the opportunity to learn from her and to experience firsthand the magic of Lebanese cuisine.
When the Maghdoos was finally ready, Fatima carefully plated each stuffed eggplant, spooning the luscious tomato sauce over the top and garnishing them with a sprinkle of fresh parsley. The dish looked like a work of art, the vibrant colors and enticing aromas inviting us to dig in and savor every bite.
As we sat down to enjoy our meal, I couldn't help but marvel at how a simple dish like Maghdoos could hold so much history and flavor within its humble ingredients. Each bite was a revelation, a symphony of tastes and textures that transported me back to that kitchen in Lebanon, where I had first discovered the magic of this traditional dish.
That day, as I savored the last bite of Maghdoos and listened to Fatima's laughter filling the room, I knew that I had stumbled upon a culinary treasure that would stay with me for a lifetime. The recipe for Maghdoos had not only filled my belly but also nourished my soul, connecting me to a rich tapestry of culture and tradition that I would always hold dear.
And so, whenever I prepare Maghdoos in my own kitchen now, I remember that day in Lebanon, the laughter, the stories, and the flavors that have become a part of me. I am grateful for the gift of Fatima's friendship and for the delicious recipes she has shared with me over the years. Cooking Maghdoos is not just about preparing a meal; it is about honoring tradition, preserving memories, and celebrating the beauty of sharing food with loved ones.
Categories
| Chile De Arbol Recipes | Eggplant Recipes | Jordanian Appetizers | Jordanian Recipes | White Vinegar Recipes |