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Course Hors d'oeuvre
Place of origin Syria
Region or state Jordan, Syria, Lebanon and Palestine
Main ingredients Eggplants, walnuts, red pepper, garlic, olive oil, salt
A Lebanese 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 (Arabic: المكدوس‎ or sometimes المقدوس) is a dish of oil-cured eggplants. Part of Levantine cuisine (Jordan, Lebanon, Palestine, Israel, Syria, Iraq), they are tiny, 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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