A Syrian student at university shared some that her mother had sent her. The Makdous was spread on some flatbread. It was so delicious! I wanted to eat more but I knew it was such a precious item for her, having been sent all the way from the UAE (family lives there in exile) to Japan. It looks like it takes more than a week to make, but the result is so outstanding! Thank you for showing how it’s made!
I m a Pakistani living in Saudi Arabia. A friend has sent me this today n I m here to chk what it actually is. This looks delicious. Thanks for the recipe
Wow... Amazing,, i don't know how the taste will be. Because im Indian....... But I'm eager to taste this recipe. Yummy yummy... Thank you so much for sharing.... God bless you..
Thank you so much for such a great and detailed recipe! When you leave them to dry out, do you leave them in the fridge or outside for those few days? I worry about spoilage
You're most welcome! You must use iodine free salt. I think himalayan salt has got iodin in it, i am not sure though! We use salt without iodine because iodine would ruin the pickled food.
Hey! I love your recipe and I don’t know if you’ll see this as it’s 2 years after you posted the video, but when you leave the aubergine and peppers to drain, do you store it in the fridge or at room temperature? Thank you ❤️