Makdous
Eggplant dish from the Levant
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, and Palestine), 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]
See also
References
- ^ Oil cured eggplants Makdous - Syrian Recipes Archived 2007-09-27 at the Wayback Machine
- ^ Makdous (Pickled stuffed eggplant in olive oil) - Syrian cooking
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