How to store makdous in olive oil for a whole year
Makdous keeps up to 12 months if it is well drained, fully covered with olive oil and stored somewhere cool and dark.
The golden rule: no water, no air
Leftover water and air exposure spoil makdous, which is why we press the eggplants for a full day before stuffing.
After opening
- Keep pieces covered with oil.
- Use a clean, dry spoon.
- Close the jar tightly.
Where to store it
Somewhere cool, dry and dark. The fridge is optional; it may cloud the oil, which is normal.
