Makdous

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Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026

The story the reviews tell

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.

What makes this version distinct

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.

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