Baba ghanoush

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Baba ghanoush
Baba ganoush closeup.jpg
CourseAppetizer
Place of originLevant
Associated national cuisineArmenia, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria and Turkey
Main ingredientsEggplant, olive oil

Baba ghanoush[1] (Arabic: بابا غنوجbābā ghannūj, also appears as baba ganoush[2] or baba ghanouj[3]) is a Levantine or Greater Syria dish of mashed cooked eggplant mixed with tahina (made from sesame seeds), olive oil, and various seasonings.[1][3]

The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.[4][page needed] It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.[3]

Etymology[edit]

The bābā is an Arabic word that means "father" and is also a term of endearment, while ghannūj could be a personal name.[2] The word combination is also interpreted as "father of coquetry" or "indulged/pampered daddy" or "spoiled old daddy".[3][5] It is not certain whether the word bābā refers to the eggplant or to an actual person indulged by this treat.[6]

Mutabbal
Baba ganoush and pita.jpg
Mutabbal and pita bread
CourseAppetizer
Place of originMiddle East
Main ingredientsEggplant, olive oil

Varieties[edit]

The Gulf version varies slightly from that of its home of origin by spicing it with coriander and cumin.The vegetarian dish is a must when serving it with mazza in the Gulf states, such that it is said that any appetizer table at a feast or dinner is not complete without it.[7]

In Israel, it is also known as salat ḥatzilim, although a variation with that name made with mayonnaise instead of tahina is also widely available.[8]

See also[edit]

References[edit]

  1. ^ a b "Baba ghanoush". Merriam-Webster Dictionary.
  2. ^ a b "Baba ganoush". Oxfort English Dictionary.
  3. ^ a b c d Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt.
  4. ^ Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
  5. ^ Salloum, Habeeb (2012-02-28). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.
  6. ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 0544186311.
  7. ^ Salloum, Habeeb (2012-02-28). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.
  8. ^ Levy, F. Feast from the Mideast (2003) p.41.

Bibliography[edit]