Betingan Makdous Recipes

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BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)



Betingan Makdous (Stuffed Aubergine Pickle in Olive Oil) image

This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.

Provided by AaliyahsAaronsMum

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

8 small round baby aubergines
3 tablespoons walnuts, chopped
1 tablespoon chopped garlic
1 teaspoon dry red chili pepper flakes
salt & freshly ground black pepper
1 cup extra virgin olive oil

Steps:

  • Wipe clean the aubergines.
  • Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
  • Once cool, squeeze very gently to get rid of the water.
  • To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
  • Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
  • Stuff with the walnut mixture.
  • Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
  • Make sure the aubergines are submerged in oil.
  • Keep refrigerated until rich flavour develops, for about a week before serving.
  • This will keep for a month in a refrigerator.

Nutrition Facts : Calories 737.7, Fat 59.4, SaturatedFat 8.1, Sodium 26.4, Carbohydrate 54, Fiber 31.8, Sugar 21.7, Protein 10.3

STUFFED DILL PICKLES



Stuffed Dill Pickles image

Make and share this Stuffed Dill Pickles recipe from Food.com.

Provided by William Uncle Bill

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

1 (48 ounce) jar dill pickles (homemade preferred) or 1 (48 ounce) jar kosher dill pickles
1 (8 ounce) package cream cheese, regular
1 medium onion, very finely chopped
2 large garlic cloves, very finely chopped
3/4 teaspoon Tabasco sauce or 3/4 teaspoon a hot sauce

Steps:

  • Cut off both ends of the dill pickles to create a flat surface.
  • Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
  • Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
  • Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
  • Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
  • Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
  • You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
  • NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

Nutrition Facts : Calories 83.1, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.8, Sodium 1063.1, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 1.9

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)



Brinjal Eggplant (Aubergine) Pickle (Goa, India) image

Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.

Provided by reya doucette

Categories     Asian

Time 6h30m

Yield 6 cups, 72 serving(s)

Number Of Ingredients 14

1 1/2 kg eggplants (brinjal)
4 ounces ginger (5 inch)
6 ounces garlic cloves (3 North American large pods or 6 small pods)
5 ounces chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds, powdered
1 1/2 tablespoons fenugreek seeds, roasted and powdered
2 tablespoons cumin seeds, roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups mustard oil (Indian grocery store) or 1 1/2 cups vegetable oil
1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste
curry leaf, from Indian grocery store (optional)
1 1/4 cups vinegar

Steps:

  • Julianne or dice small brinjal-eggplant.
  • Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
  • Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
  • Grind ginger and garlic in some of the vinegar to paste.
  • Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
  • Add and fry garlic and ginger paste for 5 minutes.
  • Add dry spices, fry 2 minutes.
  • Add vinegar and tamarind, mix well for 1 minute.
  • Add curry leaves and sugar, mix well.
  • Add brinjal mix well and cook 1-2 minutes.
  • Cool and bottle.

Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9

BETINGAN MAKDOUS



Betingan Makdous image

This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste.

Yield makes 2 quarts

Number Of Ingredients 6

2 pounds small, thin eggplants (3-4 inches long)
Salt
1 cup finely chopped walnuts
1 small chili, finely chopped
4-6 cloves garlic, crushed
Olive oil

Steps:

  • Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
  • Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
  • Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.

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