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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Middle East |
| Region or state | Syria,Jordan,Lebanon, andPalestine |
| Main ingredients | Eggplants,walnuts,red pepper,garlic,olive oil, salt |
Makdous (Arabic:المكدوس or sometimesالمقدوس) is a dish of oil-curedaubergines. Part ofLevantine cuisine (Syria,Jordan,Lebanon, andPalestine), they are miniature, tangy eggplants stuffed withwalnuts,red pepper,garlic,olive oil, and salt. Sometimeschilli powder is added.[1][2][3]
Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.[4][5] It is also often served as an appetiser in restaurants.[6]
Pickled eggplants stuffed with various herbs and spices are mentioned in a 13th century Syrian cookbook calledKitab al-Wuslah ila al-Habib byIbn al-Adim.[3][7]
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