Makdous: Difference between revisions
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[[File:Syrian meal.jpg|thumb|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.]] |
[[File:Syrian meal.jpg|thumb|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.]] |
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'''Makdous''' ({{lang-ar|المكدوس}} or sometimes '''المقدوس''') is a dish of oil-cured [[Aubergine]]s. Part of [[Levantine cuisine]] ([[Jordan]], [[Lebanon]], [[Palestine]], [[Syria]], [[Iraq]]), they are tiny, tangy eggplants stuffed with [[walnut]]s, [[Capsicum|red pepper]], [[garlic]], [[olive oil]] and [[salt]]. Sometimes [[chilli powder]] is added.<ref>[http://www.gourmet.gr/recipes/syrian/1/20/6213/Oil-cured-eggplants---Makdous.htm Oil cured eggplants Makdous - Syrian Recipes<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20070927023222/http://www.gourmet.gr/recipes/syrian/1/20/6213/Oil-cured-eggplants---Makdous.htm |date=2007-09-27 }}</ref> |
'''Makdous''' ({{lang-ar|المكدوس}} or sometimes '''المقدوس''') is a dish of oil-cured [[Aubergine]]s. Part of [[Levantine cuisine]] ([[Jordan]], [[Lebanon]], [[State of Palestine|Palestine]], [[Israel]], [[Syria]], [[Iraq]]), they are tiny, tangy eggplants stuffed with [[walnut]]s, [[Capsicum|red pepper]], [[garlic]], [[olive oil]] and [[salt]]. Sometimes [[chilli powder]] is added.<ref>[http://www.gourmet.gr/recipes/syrian/1/20/6213/Oil-cured-eggplants---Makdous.htm Oil cured eggplants Makdous - Syrian Recipes<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20070927023222/http://www.gourmet.gr/recipes/syrian/1/20/6213/Oil-cured-eggplants---Makdous.htm |date=2007-09-27 }}</ref> |
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Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack. <ref>[http://www.syriancooking.com/breakfast/makdous-pickled-stuffed-eggplant-in-olive-oil Makdous (Pickled stuffed eggplant in olive oil) - Syrian cooking]</ref> |
Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack. <ref>[http://www.syriancooking.com/breakfast/makdous-pickled-stuffed-eggplant-in-olive-oil Makdous (Pickled stuffed eggplant in olive oil) - Syrian cooking]</ref> |
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Revision as of 06:43, 4 March 2019
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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Syria |
| Region or state | Jordan, Iraq, Lebanon and Palestine |
| Main ingredients | Eggplants, walnuts, red pepper, garlic, olive oil, salt |
Makdous (Template:Lang-ar or sometimes المقدوس) is a dish of oil-cured Aubergines. 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]
See also
References
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