I am using your recipe for my third attempt at making this. I made it twice before and both times I had water left and I wasn't sure I should eat it. I am going to skip the red sweet pepper because I don't like it. Like all of your recipes, this is by far the best I found. so thanks!
Could you please add english caption i would like to know the full ingredients i like your pickle recipe but one thing you can Steam eggplant instead of boiling it won't get watery thanks for your good recipe.
Hello madam. I like your method of making this Arabic delicacy I want to make this makdous, I am not middle eastern but I had tasted this from a Syrian friend and I liked it very much I don't understand Arabic very much but I will follow you instructions.Shukraan.
asalam aleykum. Thank you so much . I tested from my Syrian friend, the Problem we dont find much baby or Chinese eggplat . we have the big ones belly like . can i Stil use it . Thank you
Very good work , it was carefully and clearly demonstrate how really it was made .I am not an Arabic speaking ,but I do understand your words .I have in worked in Jeddah ,Saudi Arabia for 31.Gone to different Arab places like , Egypt , Lebanon , Syria and Morocco .What I missed most is their different kinds of " turshi " especially this magdus .At present , I am now here in my country for good and I am planning to make Arabic turshi as my home sideline business . I'm happy I found your.acvount .Thank you for sharing your knowledge .May Allah bless you !
