In the Philippines there is no farmer planting this variety: small eggplant 🥰 anyways, I will experiment with not so big short eggplant.. I loved to eat Middle Eastern food Makdous and Dolma my favourites! Lebanese and Turkish food the best. 🥰 Watching from Plaridel Bulacan Philippines
Thank you for watching. They are fantstic and you can use the big ones and slice them and roll the filling-in. Maybe a little messy but I'm sure they are going to be delicious. There are so many Lebanese and Turkish dishes that I can eat EVERY SINGLE DAY :). Greeting from Hamburg Germany.
@@KuzinaWithSimo I liked it so much that I had to go to your videos to check it out, love your grandma's cous cous, the things it you make it so pleasant with your narratives
Looks mouth watering . The first time i came across this recipe . Thankyou . But one question ... what can we do to the olive oil once the brinjals are over ?
Thank you ! The olive oil is so flavorful, you can eat directly or use it as a topping for other foods. On top of hummus or grilled vegetables…lots of choices 😄
Wow i was in search of this recipe so long, i use to have it when i was in dubai but now im in Pakistan ,we don't have it here ,i was craving for it finally got recipe definitely going to make it.please guide can i substitute olive oil with sunflower oil and can we store in refrigerator for two weeks or have to keep in cabinet?as my area is hot and humid
I’m glad we share the love for Makdous! Yes, store in the fridge if it’s hot where you live. For oil, olive oil definitely adds a lot of flavor but a neutral oil will work well as a preservative. But you will need to find a way to use the leftover oil 😄
Do they taste mushy when you boil them that long? I find also that the light purple and white baby egg plants tend to get a bit less mushy and don't have the skin separate. Great video
Thank you 😊. The sugar in the water tend to keep them firm. I haven’t tried the purple eggplants as the black ones are the traditional ones. I would make all colors available and serve them on one plate. They must make for a beautiful looking side dish 😊
I see these sometimes at Market Basket but more often the bigger ones... I wonder if I could just make one big one? I am not even saying eggplant for fear of sexual connotations.
The big ones will take a lot more time and space. I bet somewhere you find baby eggplants. Worse case, you can use the thin and long ones 😊. Sooo many puns to be made here 😂
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Looks delicious yummy 🤤
Absolutely!!!
Hi, I love your video, concise and to the point. Thank you I will try your recipe.
I appreciate it. Let me know how it comes out !
In the Philippines there is no farmer planting this variety: small eggplant 🥰 anyways, I will experiment with not so big short eggplant.. I loved to eat Middle Eastern food
Makdous and Dolma my favourites! Lebanese and Turkish food the best.
🥰 Watching from Plaridel Bulacan Philippines
Thank you for watching. They are fantstic and you can use the big ones and slice them and roll the filling-in. Maybe a little messy but I'm sure they are going to be delicious. There are so many Lebanese and Turkish dishes that I can eat EVERY SINGLE DAY :). Greeting from Hamburg Germany.
Thank you for the recipe of this amazing pickle. I have eaten this 16 years ago. Now i can make it at home.
Try it and let me know what you think 😊
Thank you, I've been making this for years and each time try different things, but yours is simple good explanation, and looks great love love love it
Thank you 😊. I’m glad you like the recipe 😊
@@KuzinaWithSimo I liked it so much that I had to go to your videos to check it out, love your grandma's cous cous, the things it you make it so pleasant with your narratives
@@mashwehla3343 I’m glad you enjoying the channel. The video is with my grandma was fun to do. What kind of food you like to cook ?
@@KuzinaWithSimo I cook all kinds from all over the world
Excellent video, thank you it was pleasure watching this!
I appreciate it ❤️
Wow!!! this looks so delish,I could eat it with pita. Thanks so much for this recipe.
Happy to share. It it FANTASTIC with some pita and a bit of olive oil that it was marinated in 😊
I like to much thnk you for given this vedio ❤
Thanks for watching and I’m glad you like it ❤️
Loving the dad joke at the beginning 😉
@@zofias2428 trying to keep it light 😉😄
Looks mouth watering . The first time i came across this recipe . Thankyou .
But one question ... what can we do to the olive oil once the brinjals are over ?
Thank you ! The olive oil is so flavorful, you can eat directly or use it as a topping for other foods. On top of hummus or grilled vegetables…lots of choices 😄
@@KuzinaWithSimoGreat , thank you for responding🙏 .
Always happy to support 😊
Delicious and simple
Thank you 😊
Have you considered that YOU might be a hipster? Looks delicious!!
After my years at the 26, I am probably a hipster 😄. These are sooo good, we’ve been having them with each meal now. We already finished a jar 😅
My mom makes this all the time but I never saw her add sugar to the water. Can you explain what the sugar does?
The sugar prevents them from getting mushy ! Hope that helps.
Can I make this with something other than walnuts? I want to make this but I despise walnuts.
Hey Ashley, pecans are a good substitute. Unsalted Pistachios would also taste good 😊
@@KuzinaWithSimo woo hoo! I’m picky about pecans so pistachios it is!
@AshleyMcMahon Let me know they come out !
Fine, fine! Some lemon juice, so that the aubergine does not turn grey. A Greek friend, Nikephoros.
Thank you friend 😄😊
Wow i was in search of this recipe so long, i use to have it when i was in dubai but now im in Pakistan ,we don't have it here ,i was craving for it finally got recipe definitely going to make it.please guide can i substitute olive oil with sunflower oil and can we store in refrigerator for two weeks or have to keep in cabinet?as my area is hot and humid
I’m glad we share the love for Makdous! Yes, store in the fridge if it’s hot where you live. For oil, olive oil definitely adds a lot of flavor but a neutral oil will work well as a preservative. But you will need to find a way to use the leftover oil 😄
❤ thanks alot i would appreciate for your quick response
They look delicious
They came out great and we already finished one jar. It’s like Italian antipasti but better 😊
How long can you store it for?
I would try to finish it in 2 to 3 weeks, mostly because it will be still very fresh !
Do you wash the salt out after you let them dehydrated?
Yes. Just a quick rinse !
@@KuzinaWithSimo thank you.
Great recipe 👍🏻
Thank you 😊
the red chili is it spicy or sweet type ?
It’s mild. It doesn’t have to be spicy, unless you like spicy, then you up the dose 😄
Your the man habibi
Thanks brother 😊
Yummy 🤤 I’m afraid to try, I may fail at this one ☝️
This one is easy actually. You just have to find the baby eggplants. That’s the hardest part 😅
لذيذ😋
Shokrane 😊
BEST OF LUCK FROM SWEDEN
Thank you Maryam
Bon courage
Merci :)
Wow those look great!
@@Odinakovaja Easy to make also :)
Do they taste mushy when you boil them that long? I find also that the light purple and white baby egg plants tend to get a bit less mushy and don't have the skin separate. Great video
Thank you 😊. The sugar in the water tend to keep them firm. I haven’t tried the purple eggplants as the black ones are the traditional ones. I would make all colors available and serve them on one plate. They must make for a beautiful looking side dish 😊
I see these sometimes at Market Basket but more often the bigger ones... I wonder if I could just make one big one? I am not even saying eggplant for fear of sexual connotations.
The big ones will take a lot more time and space. I bet somewhere you find baby eggplants. Worse case, you can use the thin and long ones 😊. Sooo many puns to be made here 😂
perfect
Thank you 😊
It is Syrian food eaten on breakfast
It’s tasty !!!
no pusiste vinagre
Middleastern version is with olive oil not vinegar
@@KuzinaWithSimo but the botox?
Very rare for that to happen. Also, they are eaten so quick. They never need to be preserved for long !
Thank you. Going to skip the garlic.
No problem. Let me know how you like then !
skipping garlic spoils the taste. the blend of garlic with walnut is what gives the unique flavor.
@@samj1012 thanks for replying, your opinion is respected. Just a personal preference.
@@KuzinaWithSimo
Love your Makdous recipe, thank you!
@@reemsuekar8112 Thank you 😊
Why do you hate adult eggplants that love each other?
It’s not that type of TH-cam channel 😂. I like my baby eggplants traditional...from an Arabic store 😂😂😂
Bit if an odd opener, you basically implied that unless your peeps have done something it's not worth considering.
No, it just means that sometimes what you are looking for is close to you than you might think. That's all :)
botulino
Small risk but a risk none the less