Introducing: Syria's local eggplant dish
Janette Elias usually buys enough ingredients for a year's supply
But as economic burdens pile and sanctions kick in
the family can barely afford half of their usual
(SOUNDBITE) (Arabic) SYRIAN WOMAN, JANETTE ELIAS, SAYING:
"I used to make 100 kilos in previous years, a supply for the whole year. This year we minimized the quantity to 60 kilos because of expensive prices. Nuts are expensive, peppers and oil are very expensive, but we cannot skip making this food even if it is expensive, we still have to make it."
Makdous is made from boiled eggplants
stuffed with a paste made of nuts, red peppers, and garlic
and submerged in olive oil in jars
The dish is typically enjoyed for both breakfast and dinner
(SOUNDBITE) (Arabic) CHEF AT GHIRAS KITCHEN, LINA QUNBOR, SAYING:"It tastes good. Nuts, peppers, good salt, a little bit sour. It is delicious."