Makdous

Makdous

Makdous

Eggplant dish from the Levant

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.[1]

Quick Facts Course, Place of origin ...
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]

See also

References

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