Makdous

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
CourseHors d'oeuvre
Place of originMiddle East
Region or stateSyria, Jordan, Lebanon, and Palestine
Main ingredientsEggplants, 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.[2]

See also

References
  1. Oil cured eggplants Makdous - Syrian Recipes Archived 2007-09-27 at the Wayback Machine
  2. Makdous (Pickled stuffed eggplant in olive oil) - Syrian cooking
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.