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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, Palestine, Israel), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added.[1]
Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.[2]
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