Makdous, a form of stuffed eggplant, is one of the famous traditional dishes in Syrian and Lebanese cuisine with a history spanning hundreds of years. It was an ideal way to preserve food for long periods before modern refrigeration. It is believed that Makdous originated in the Levant, specifically in Syria, where it was prepared at home as part of the winter preparations. This dish is considered a symbol of Syrian culinary culture, with the preparation methods passed down from generation to generation.
These innovations were driven by the need to provide food throughout the year, especially during harsh winter seasons
Early in the formation of Syrian civilization’s identity, the ancestors recognized the importance of fermentation and food preservation. They invented creative methods to preserve seasonal crops and transform them into foods rich in flavors and health benefits. These innovations were driven by the need to provide food throughout the year, especially during harsh winter seasons.
Thousands of years ago, the ancient Syrian had no means to preserve food other than curing it with salt. However, this method was only effective for processing meats and fish, leaving other foods like fresh vegetables in need of different preservation techniques. These methods were developed through long experimentation by generations before the invention of refrigeration and freezing following the discovery of electricity.
One of these primitive methods allowed ancient Syrians to create a mixture of ingredients including fresh eggplant, red pepper, garlic, walnuts, olive oil, and a bit of salt. These ingredients were available in their environment but the challenge was in using fresh eggplant which could cause health issues and indigestion when eaten raw.
Ancient Syrians were right to be cautious about eating fresh eggplant because modern research has confirmed that eggplant contains compounds like solanine which can cause symptoms such as itching, rashes, and arthritis. It also contains elements that can reduce iron levels in the blood (anemia) and others that our bodies lack the enzymes to metabolize, leading to digestive exhaustion.
Olive oil is an essential element in preserving Makdous as it acts as a natural preservative
This is where the brilliance of the Syrian mind shone through, solving the dilemma by subjecting the boiled eggplant and its stuffing to a three-stage fermentation process. This process enhanced the nutritional value lost by the eggplant, enriched by the stuffing ingredients, and added olive oil for its numerous benefits and its role as a barrier against oxidation and air contamination. Olive oil is an essential element in preserving Makdous as it acts as a natural preservative. The oil helps prevent the growth of bacteria and fungi and gives Makdous its distinctive flavor. The quality of the olive oil used significantly impacts the final taste of Makdous.
This advanced knowledge of preservation and fermentation was not merely a coincidence, but a result of the development of food and agricultural awareness in ancient Syrian society. The ability to induce physical and chemical changes in food through simple natural methods indicates a high level of awareness and scientific thinking that predates modern technology by thousands of years.
Preparing Makdous at home is an annual ritual that involves the whole family and is part of the culinary and cultural heritage that reflects Syrian identity
As occurs with many long standing traditions, we inherited the method of preparing makdous from our ancestors, and to this day it remains a favorite dish. However, as it spread across the Levant, variations in the final result of makdous began to emerge between different regions and even families due to differences in taste preferences, whether sweet or spicy, which can vary from one person to another. What’s familiar in the southern region may differ from what people in the central and coastal areas prefer. For example, the peppers used can range from sweet to hot and the gradation in heat correlates with latitude. The further north you go, the spicier the makdous becomes.
Preparing Makdous at home is an annual ritual that involves the whole family and is part of the culinary and cultural heritage that reflects Syrian identity. But preparing it requires patience and precision and is not an easy task. The eggplants must be thoroughly dried before stuffing to avoid spoilage and the pickling process requires a meticulously clean environment to ensure no contamination occurs.
But there is no denying that the end product is worth the effort. Besides being delicious, Makdous also offers numerous health benefits. The eggplant is high in dietary fiber and antioxidants, making it beneficial for heart and vascular health. They are also rich in fiber which enhances digestion and prevents constipation. Both eggplants and walnuts also contain antioxidants that fight free radicals and reduce the risk of chronic diseases, and the olive oil and walnuts provide healthy fats that support heart health as well.
Served with bread, olives, and tea, Makdous has become an integral part of the traditional Syrian breakfast table and remains a symbol of hospitality and heritage in Syria. It is not just a traditional dish, but part of a long history of traditions and rituals associated with Syrian cuisine. The continued preparation of Makdous in homes strengthens family bonds and preserves Syria’s rich culinary heritage. Although it originated in Syria, Makdous is now considered a global dish thanks to the worldwide establishment of Syrian communities and restaurants that offer traditional Syrian cuisine.
