Makdous are small eggplants stuffed with walnuts, red pepper, and garlic, and then preserved in oil. They belong among the typical flavors of Syrian and Levantine cuisine and are most often served with fresh bread as part of breakfast or mezze.
What is makdous? Get to know the traditional stuffed eggplant
Makdous, written in Arabic as مكدوس, is a traditional specialty made from small eggplants stuffed with a mixture of walnuts, red pepper, garlic, and salt. The stuffed eggplants are placed in jars and covered with oil, in which they develop a distinctive, salty, slightly tart, and nutty taste.
Makdous is closely associated especially with Syrian cuisine, but it is also commonly prepared and consumed in Lebanon, Jordan, Palestine, and other parts of the Levant. The exact recipe varies depending on the country, family, and manufacturer.
For a Czech customer, it can be approximately described as pickled stuffed eggplant in oil. However, it is not an ordinary canned vegetable product. The combination of eggplant, pepper, garlic, and nuts gives it a very characteristic taste that cannot easily be compared with common Czech pickled products.
What does makdous taste like?
The taste of the specific product depends on the filling, the type of pepper, the amount of garlic and salt, and the oil used.
Makdous is most often:
- distinctive and aromatic,
- salty,
- slightly tart,
- mildly spicy or non-spicy,
- nutty,
- soft and juicy.
Inside the eggplant, the coarser texture of chopped walnuts and pepper is noticeable. The oil connects the flavors of the individual ingredients and at the same time helps keep the eggplant tender.
Some varieties are preserved in olive oil, while others are preserved in sunflower oil or another blend of oils. The ingredients stated on the label of the specific product are always decisive.
History of makdous
The exact date and place of origin of makdous are not reliably documented. It is primarily a traditional home method of processing small eggplants that has been passed down through generations in Levantine families.
Historically, preserving eggplants in oil made it possible to keep the seasonal harvest for a later period. Makdous was therefore often prepared in larger quantities and stored in jars as part of household provisions.
Similar dishes made from stuffed eggplants have been documented in the Syrian culinary tradition for centuries, but it is not accurate to claim that one specific historical recipe was identical to modern makdous. Its modern form developed gradually through the evolution of regional cuisine.
How is makdous traditionally prepared?
For homemade preparation, small, firm eggplants are used. They are briefly heat-treated so that they soften without falling apart.
The usual method includes:
- briefly boiling the small eggplants,
- cutting them open,
- salting them and removing excess water,
- preparing a filling from walnuts, red pepper, garlic, and salt,
- stuffing each eggplant,
- placing them in a clean container,
- covering them with oil.
After a certain period, the flavors combine and the eggplants develop their typical consistency. The traditional filling usually contains walnuts, red pepper, and garlic, but the proportions and preparation method may vary.
Home preservation of vegetables in oil requires proper hygiene, a suitable recipe, and a safe storage method. For homemade preparation, we therefore recommend using a verified method and not relying only on the brief description in this article.
How is makdous eaten?
Makdous is generally served directly from the jar without any additional cooking. Before serving, allow it to drain briefly, because it is usually coated with a larger amount of oil.
With Arabic bread or pita bread
The most traditional way is to place makdous on a plate and eat it with pita bread or another type of thin Arabic bread.
The bread can be used to scoop up a piece of eggplant together with some of the filling and oil.
With Czech bread
Makdous also tastes good with common Czech bread products:
- bread rolls,
- buns,
- baguettes,
- sourdough bread,
- toast,
- crispy crackers.
You can slice a bread roll lengthwise, place makdous inside, and add tomato, cucumber, or a mild cheese. This creates a very distinctive Oriental snack.
As part of breakfast
In the Levant, makdous often appears on the breakfast table together with other small dishes.
It combines well, for example, with:
- labneh,
- white cheese,
- hummus,
- olives,
- tomatoes and cucumber,
- fresh herbs,
- tea.
As part of mezze
Makdous can be added to a larger plate of Arabic and Oriental foods.
Serve it together with hummus, muhammara, pickled vegetables, cheeses, olives, and bread. Because it has a strong taste, one or two pieces per person are usually enough.
In a sandwich or wrap
The eggplant can be cut into smaller pieces and used in a wrap or sandwich.
It goes well with:
- labneh or cream cheese,
- feta or Balkan cheese,
- hummus,
- fresh vegetables,
- parsley or mint.
Allow the excess oil to drain before adding it to a sandwich so that the bread does not become too moist.
How should makdous be served to a Czech customer for the first time?
For a first tasting, place one makdous on a small plate and cut it into two or three pieces. Add fresh bread, several slices of tomato, and a spoonful of labneh or mild cream cheese.
The creamy cheese balances the distinctive taste of garlic and pepper, while the fresh bread absorbs the flavored oil and filling.
Makdous does not need to be heated. It is most often served cold or at room temperature. However, always follow the storage and serving instructions stated on the packaging.
What brands of makdous does Sahha.cz offer?
Sahha.cz selects makdous from well-known manufacturers of Arabic and Middle Eastern foods. Depending on current availability, the selection may include, for example:
- Durra,
- Dana,
- Ikleel Al Jabal,
- and other selected brands.
Individual products may differ in:
- the size of the eggplants,
- the ratio of pepper to walnuts,
- the level of spiciness,
- the salt content,
- the type of oil used,
- the package size.
Does makdous contain allergens?
Traditional makdous commonly contains walnuts.
Walnuts are among the allergens that must be clearly highlighted in the ingredients of a food product under European Union rules. People with a nut allergy should therefore always carefully check the label of the specific product.
Depending on the recipe or manufacturing facility, the product may also contain other allergens or traces of them. The information on the packaging of the delivered product is decisive.
How should makdous be stored?
Store an unopened jar according to the manufacturer’s instructions, usually in a dry and cool place away from direct sunlight.
After opening:
- follow the instructions on the label,
- use clean cutlery,
- close the jar tightly,
- store it at the temperature recommended by the manufacturer,
- consume the product within the stated period.
Do not place used or dirty cutlery in the jar. Do not consume the product if it has a damaged lid, an unusual smell, visible mold, or other signs of deterioration.
Frequently asked questions about makdous
Is makdous spicy?
It does not have to be.
Some varieties contain sweet red pepper, while others also contain chili. The level of spiciness depends on the manufacturer’s recipe, so check the ingredients of the specific product.
Is makdous eaten hot or cold?
It is most often served cold or at room temperature as part of breakfast or mezze.
Does makdous need to be cooked?
Ready-made makdous in a jar is generally intended for direct consumption. Always follow the information stated on the specific packaging.
Is makdous the same as pickled eggplant?
Makdous is a type of pickled eggplant, but it is specific because of its filling. It typically contains walnuts, red pepper, garlic, and salt.
What does makdous mean?
The name refers to traditional Levantine stuffed eggplants preserved in oil. In the Latin alphabet, you may also encounter the spellings makdous, makdus, maqdis, or magdous.
Discover makdous on Sahha.cz
Makdous is a distinctive but surprisingly easy-to-use specialty. It is not necessary to prepare a complicated Arabic recipe—simply open the jar, allow one eggplant to drain, and serve it with fresh bread, cheese, and vegetables.
It is suitable for breakfast, as a quick snack, in a sandwich, or as part of a larger mezze plate.
Sahha.cz offers makdous from brands such as Durra, Dana, and Ikleel Al Jabal so that Czech customers can discover authentic Arabic foods and the traditional flavors of Syrian and Levantine cuisine.
Browse the selection of makdous and other Oriental foods on Sahha.cz and discover the combination of eggplant, red pepper, garlic, and walnuts.
Sahha.cz/Makdous
