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Course Hors d'oeuvre
Region or state the Levant
Main ingredients Eggplants, walnuts, red pepper, garlic, olive oil, salt
Cookbook: Makdous  Media: Makdous
A Syrian meal, with makdous at the lower left of center. Continuing clockwise are Syrian salad, hummus, haloumi and baba ganouj, with pita bread partially visible at upper right corner of photo.

Makdous (Arabic: المكدوس‎‎ or sometimes المقدوس) are oil cured eggplants. Part of Levantine cuisine (Jordan, Lebanon, Palestine, Israel, Syria, Iraq), they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.[1]

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