Makdous
Levantine pickled eggplant dish
From Wikipedia, the free encyclopedia
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]
| |
| 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 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]
Etymology
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.[7][8]
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][9]
During the Syrian civil war, the soaring cost of living turned makdous from a staple food in the Syrian pantry to a luxury.[3][4][10]
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