Makdous
 | This article needs additional citations for verification. (December 2020) |
 | |
| 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 salad, hummus, haloumi and baba ganouj, with pita bread partially visible at upper right corner of photo.
Makdous (Arabic: المكدوس or sometimes المقدوس) is a dish of oil-cured aubergines. Part of Iraqi and Levantine cuisine (Jordan, Lebanon, Palestine, Israel, Syria), they are tiny, 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]
See also
References
 | This Arab cuisine-related article is a stub. You can help Wikipedia by . |
Categories:
- Arab cuisine
- Levantine cuisine
- Appetizers
- Jordanian cuisine
- Lebanese cuisine
- Vegetarian cuisine
- Palestinian cuisine
- Syrian cuisine
- Stuffed vegetable dishes
- Arab cuisine stubs