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

CourseHors d'oeuvre
Place of originMiddle East
Region or stateJordan, Iraq, Lebanon and Palestine
Main ingredientsEggplants, walnuts, red pepper, garlic, olive oil, salt
A Syrian meal, with makdous at the lower left of center. Continuing clockwise are salad, hummus, haloumi and baba ganouj, with pita bread partially visible at upper right corner of photo.

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