Is Makdous a Fermented Food? Unpacking the Traditional Process

December 19, 2025 •

4 min read

Originating in the Levant region hundreds of years ago, makdous was an ideal way to preserve seasonal eggplants. But is makdous a fermented food? While its oil-cured nature sometimes causes confusion, the traditional preparation process does indeed involve fermentation.

Quick Summary

Makdous is a fermented food, with a brining and draining process that allows for lactic-acid fermentation before it is cured in olive oil for long-term preservation.

Key Points

Is Makdous Fermented?: Yes, traditional makdous is fermented. The characteristic tangy flavor comes from lactic-acid fermentation during the initial salting and draining process, not just from the oil marinade.
Dual Preservation Method: Makdous uses two preservation methods simultaneously: fermentation via salting and curing by submerging in olive oil.
Rich in Probiotics: The fermentation phase promotes the growth of beneficial bacteria, making makdous a probiotic-rich food when prepared traditionally.
Olive Oil's Role: The olive oil acts as a sealant, creating an anaerobic environment that protects the fermented eggplants from spoilage and oxidation.
A Cultural Heritage Dish: More than just a condiment, makdous is a significant part of Levantine mouneh, or pantry provisions, deeply tied to the region's culinary heritage.
Long Maturation Process: True makdous requires a significant maturation period of several weeks for the flavors to fully develop and intensify.
Flavor Complexity: The fermentation process provides makdous with a deep, complex, and tangy flavor profile that cannot be replicated by simply pickling in vinegar.

The Traditional Makdous Preparation Process

The creation of traditional makdous is a multi-stage, time-honored process that combines several preservation techniques. It typically starts in the fall, using small, firm eggplants. Understanding each step reveals why it is considered a fermented food, not just a pickled or preserved item.

Step 1: Boiling and Draining the Eggplants

The process begins with boiling the small eggplants until they are soft, but not mushy. After boiling, they are quickly cooled and then drained. This initial cooking step is sometimes questioned, as high heat can kill off certain bacteria, but the subsequent steps are what allow fermentation to occur.

Step 2: The Salting and Pressing Phase

This is the critical step for fermentation. The cooked eggplants are slit open and generously salted. They are then placed in a colander under a heavy weight for one to two days to press out all excess moisture. This salting and pressing creates a brine, fostering an anaerobic environment suitable for natural lactic-acid fermentation.

Step 3: Creating the Stuffing

While the eggplants ferment, a savory stuffing is prepared. A mix of crushed walnuts, minced garlic, and red pepper (sometimes dried, sometimes a paste) is combined. A small amount of salt is added to this mix as well. This mixture introduces further flavor and nutrients.

Step 4: Stuffing and Final Draining

Once the eggplants have fermented and released their moisture, they are stuffed with the walnut, garlic, and red pepper mixture. The stuffed eggplants are then packed tightly into sterilized jars. The jars are often inverted for a period to drain any remaining liquid, ensuring a perfectly dry environment before the final step.

Step 5: Curing in Olive Oil

Finally, the stuffed eggplants are completely submerged in olive oil. The oil serves as a protective barrier, sealing the makdous from air and preventing oxidation and mold. This olive oil cure allows the flavors to mature and intensify over several weeks or months, creating the distinctive taste of makdous.

Is Makdous Fermented or Just Cured?

This is a common point of confusion. The truth is, it's both. The traditional process employs fermentation as a core preservation technique, and the final product is preserved, or cured, in olive oil. Unlike vinegar pickles, where an acidic liquid is added to prevent microbial growth, makdous relies on naturally occurring bacteria to produce lactic acid during the salting phase. The olive oil is the last piece of the puzzle, a method to store the already-fermented food. If properly made, the final product retains its probiotic benefits.

The Role of Olive Oil

Olive oil in makdous is not just a flavor enhancer; it's a vital preservative. By creating an airtight seal, it prevents the growth of aerobic bacteria and molds that could spoil the product. For long-term storage, it's essential that the eggplants remain completely submerged in the oil at all times. This is part of the tradition of mouneh, or homemade pantry provisions, in the Levant.

Fermented vs. Simple Preserved Makdous


Feature	Traditional Fermented Makdous	Quick Oil-Cured Makdous
Preparation Time	Weeks, including extended draining and curing periods.	Days, sometimes only hours of marination.
Flavor Profile	Deep, complex, tangy, and rich due to lactic acid development.	Simpler, brighter flavor from ingredients, less tangy.
Probiotic Content	Yes, contains beneficial live bacteria from fermentation.	No, the process does not promote bacterial growth.
Salt Use	Higher initial salt content to draw out moisture and promote fermentation.	Minimal salt, used primarily for seasoning.
Shelf Life	Months to over a year if stored correctly in oil.	Weeks to a few months; requires refrigeration.

The Probiotic Question

The debate over whether makdous is a truly probiotic food hinges on the initial boiling step. While boiling could reduce some natural bacteria, the long, slow, salt-based fermentation period that follows is designed to encourage beneficial lactic acid-producing bacteria. Makers of authentic makdous confirm that the resulting food is packed with probiotics, fiber, and healthy fats. The long tradition of consuming makdous for its health benefits supports its status as a nutrient-rich, bio-live food. For a more detailed look at the cultural significance and historical context of makdous, explore this Syriawise article on Makdous.

Conclusion: The Final Verdict

Is makdous a fermented food? Yes, in its traditional form, it absolutely is. The misconception that it is only oil-cured overlooks the crucial salting and draining process that facilitates a genuine fermentation. The result is a flavorful, complex mezze dish that offers not only a delightful culinary experience but also genuine health benefits associated with fermented foods.

Disclaimer: This article provides general information. Always consult a healthcare professional for dietary advice.

Frequently Asked Questions

Traditional makdous is both fermented and then cured. It undergoes a natural lactic-acid fermentation initiated by salting and pressing before being preserved and matured in olive oil.

While the initial boiling can affect some microbes, the subsequent long, slow, salt-based fermentation process allows for the development of new, beneficial lactic acid-producing bacteria, resulting in a probiotic product.

A truly fermented makdous will have a deeper, more complex, and tangy flavor profile that develops over time, different from the simple, sharp acidity of vinegar-based pickling. Some bubbling during the initial fermentation stage can also be an indicator.

The olive oil acts as a natural, protective sealant. It prevents air from reaching the fermented eggplants, thereby stopping oxidation and the growth of harmful molds and bacteria for long-term storage.

Pressing the eggplants is crucial to remove excess water. This is essential for preventing spoilage, ensuring a proper fermentation environment, and allowing the olive oil to penetrate and cure the eggplants effectively.

It depends on the preparation method. Traditionally prepared makdous should contain live cultures, but mass-produced versions might use heat pasteurization to extend shelf life, which would kill the beneficial bacteria. Check the label or ask the producer.

Besides being a good source of fiber and antioxidants from the eggplants, traditional makdous provides beneficial probiotics for gut health, along with healthy fats from the olive oil and walnuts.