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verification. (December 2020) |
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. [1]
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]