Makdous

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Eggplant dish from the Levant

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Makdous

Course	Hors d'oeuvre
Place of origin	Middle East
Region or state	Syria, Jordan, Lebanon, and Palestine
Main ingredients	Eggplants, walnuts, red pepper, garlic, olive oil, salt

Makdous (Arabic: المكدوس or sometimes المقدوس) is a dish of oil-cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, Palestine, Israel), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added.

Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.

See also

• List of stuffed dishes

References

1. ^ Oil cured eggplants Makdous - Syrian Recipes Archived 2007-09-27 at the Wayback Machine
2. ^ Makdous (Pickled stuffed eggplant in olive oil) - Syrian cooking

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