Makdous

Makdous is a Levantine dish of small eggplants, boiled until soft, stuffed with walnuts, garlic, hot red pepper and salt, and preserved in olive oil. It originates in Syria and Palestine and has long been a winter pantry staple in many households across the region.

History

Pickled eggplants stuffed with herbs and spices appear in a 13th-century Syrian cookbook called Kitab al-Wuslah ila l-habib. The name comes from Arabic, from the past participle of a root meaning "to heap" or "to pile", a reference to the ingredients packed tightly together in oil.

Preserving vegetables in oil was a way to store food for the months without harvest. Over time the dish spread to Jordan, Lebanon and Palestine, with local variations in the filling and the level of heat.

During the Syrian civil war, rising living costs turned makdous from an everyday staple into a luxury. Press reports from 2025 describe prices in Damascus exceeding the minimum wage, and the shortage of gas made preparation harder, since boiling large quantities of eggplant can take hours.

Culture

Makdous is traditionally made in autumn, when eggplants are in season, and stored for winter. Many Syrian families once bought tens of kilos each year, a custom that shaped the rhythm of the household. It is eaten at breakfast, supper or as a snack, and restaurants often serve it as an appetiser.

The classic version uses walnuts and olive oil, while in Syria a chili paste filling gives a sharper flavour. Some households add paprika. Today it remains a symbol of Syrian home cooking and of the winter pantry, although it has become harder for many people to afford.