Tag: Makdous

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.

Historically, Middle Eastern cultures perfected food preservation methods long before modern refrigeration, relying on techniques like curing and fermentation to sustain their populations through the winter. The traditional Levantine dish makdous is a prime example, but does its method of preparation qualify it as a legitimate probiotic food?

The calorie count of a single makdous can vary considerably, ranging from approximately 70 kcal for a smaller piece to over 150-200 kcal for a large one. This wide range is primarily due to the different amounts of walnuts and olive oil used in its preparation.