makdous
Sign in to savethumb|A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner. Makdous ( or sometimes ) 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.
Key facts
- Food.name
- Makdous
- Food.image
- Makdous.jpg
- Food.country
- Syria (region)
- Food.region
- Syria, Jordan, Lebanon, and Palestine
- Food.course
- Hors d'oeuvre
- Food.main_ingredient
- Eggplants, walnuts, red pepper, garlic, olive oil, salt
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Article
4 sectionsContents
- Etymology
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- See also
- References
thumb|A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner. Makdous ( or sometimes ) 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.
Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack. It is also often served as an appetiser in restaurants.