Makdous

Victims of their success. Sold out.

Makdous are traditionally prepared in Syria, and later all over the Levant the preserve aubergines for the winter season.

Stuffed with walnuts, red pepper and garlic, and preserved in oil, Makdous are enjoyed for breakfast with flatbread, Labneh, or Hummus. Or serve them as an apertivo and delight your guests.  

Kanz Gourmet Makdous are produced artisanally by women in Al Qaa, Lebanon. 

Good to know:
100% of Kanz's benefits are redirected to its mother organisation Beit El Baraka, an NGO working on food-security in Beirut and all over Lebanon — supporting the Beit El Baraka's vision of becoming a self-sustaining NGO.