Makdous
From Wikipedia, the free encyclopedia
 | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Syria (region) |
| 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] Syrians prepare makdous with a chili paste filling.[7][8] After the eggplants are stuffed, they are preserved in olive oil.[7][3] Before being stuffed, the eggplants are boiled until they are softened.[9]
The name makdūs (مكدوس) is the past participle (اسم مفعول) form of the Arabic root كدس (kadasa), meaning "to heap" or "to pile", in reference to ingredients being stacked and packed together in oil.[10][11]
.jpg){kind=small}