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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
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 ( 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]

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