Makdous
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| 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, and Palestine), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli 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]
History
Pickled eggplants stuffed with various herbs and spices are mentioned in a 13th century Syrian cookbook called Kitab al-Wuslah ila al-Habib by Ibn al-Adim.[3][7]
See also
References
- ^ Oil cured eggplants Makdous - Syrian Recipes Archived 2007-09-27 at the Wayback Machine
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- ^ Makdous (Pickled stuffed eggplant in olive oil) - Syrian cooking
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