Makdous facts for kids
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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Middle East |
| Region or state | Jordan, Lebanon, Syria and Palestine |
| Main ingredients | Eggplants, walnuts, red pepper, garlic, olive oil, salt |
Makdous (Arabic: المكدوس) is a tasty dish from the Middle East. It is especially popular in countries like Jordan, Lebanon, Syria, and Palestine. Makdous is made from small Eggplants (also called aubergines) that are preserved in olive oil. These tiny eggplants are stuffed with a delicious mix of walnuts, red pepper, garlic, and salt. Sometimes, a little chilli powder is added for extra flavor.
Makdous is a big part of what is known as Levantine cuisine. This term refers to the traditional foods from the eastern Mediterranean region, including countries like Jordan, Lebanon, Palestine, Israel, and Syria.
What is Makdous?
Makdous is a unique type of stuffed vegetable. The eggplants are first cooked until they are soft. Then, they are carefully cut open and filled with a special mixture. This filling usually includes chopped walnuts, red bell peppers, and garlic. After being stuffed, the eggplants are pressed to remove extra water. Finally, they are placed in jars and covered completely with olive oil. This process helps to preserve them, giving them a tangy and rich flavor.
When is Makdous Eaten?
Makdous is often prepared by families in Syria and other nearby countries during the fall season. This way, they have a supply of this delicious food to last through the winter months. It is a very versatile dish and can be enjoyed in many ways. People often eat Makdous for breakfast, supper, or as a quick snack. It can also be served as an appetizer or as part of a larger meal. Its rich flavor makes it a favorite addition to many Middle Eastern tables.
