Polydish city guide
Best Makdous in London
“Tiny, oil-cured eggplants stuffed with walnuts and garlic—a tangy Levantine preserve that feeds winter mornings.”
What the real thing tastes like
Makdous (Arabic: المكدوس or sometimes المقدوس) 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. Syrians prepare makdous with a chili paste filling. After the eggplants are stuffed, they are preserved in olive oil. Before being stuffed, the eggplants are boiled until they are softened.
0 voices, one story
Makdous arrives as tiny, oil-dark eggplants that have surrendered to both heat and time—boiled until tender, then stuffed with walnuts, garlic, red pepper, and salt before being cradled in olive oil. This Levantine preserve tastes tangy and concentrated, the kind of winter staple Syrian households prepare in fall when eggplants are at their peak. You'll find them on breakfast tables, snack plates, and restaurant appetizer boards, their brined flesh offering a savory punch that lingers on the roof of your mouth.
Order it here when it has
- tangy depth
- preserves well
- versatile serving window
- concentrated flavor
Walk away when you see
Restaurant-level rankings for London land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —
Makdous on Polydish →