Makdous
Makdous (Arabic: المكدوس or sometimes المقدوس) is a dish of oil-cured aubergines. Part of Levantine cuisine (Jordan, Lebanon, Palestine, Israel, Syria), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added.[1]
 | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Middle East |
| Region or state | Jordan, Lebanon, Syria and Palestine |
| Main ingredients | Eggplants, walnuts, red pepper, garlic, olive oil, salt |
A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner.
Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.[2]
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