Baba ghanoush

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Baba ghanoush
Baba ganoush closeup.jpg
Course Appetizer
Place of origin Levant (Lebanon)
Region or state Armenia, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine and Syria
Main ingredients Eggplant, olive oil
Cookbook: Baba ghanoush  Media: Baba ghanoush

Baba ghanoush (Arabic: بابا غنوج‎‎ bābā ghannūj, also appears as baba ganush, baba ghanouj or baba ghanoug[1]) is a Levantine dish of cooked eggplant mixed with Tahini, tomatoes,[citation needed][2] olive oil and various seasonings. The Arabic term means "pampered papa" or "coy daddy", perhaps with reference to a member of a royal harem.[3]

The Arabic 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] It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is popular in the Levant (area covering Israel, Jordan, Lebanon, Palestine, Iraq and Syria) as well as in Egypt and Armenia.[1]

Mutabbal
Baba ganoush and pita.jpg
Mutabbal and pita bread
Course Appetizer
Place of origin Middle East
Main ingredients Eggplant, olive oil
Cookbook: Mutabbal  Media: Mutabbal

Varieties[edit]

A variety of this dish is commonly known as patlıcan salatası ("eggplant salad") in Turkey.[5] It is typically made with mashed eggplants, although varieties with cut eggplants can be found in southern Turkey, especially in Antakya. In regions with Arab-speaking populations it is also known as abugannuş or abugannuc.

In Israel, the version called salat ḥatzilim is made with grilled and mashed eggplants, tahina, olive oil, lemon, garlic and parsley. A variation made with mayonnaise instead of tahini, called salat ḥatzilim b'mayonnaise, is also widely available.[6]

See also[edit]

References[edit]

  1. ^ a b Egyptian Cuisine and Recipes
  2. ^ Cloake, Felicity (2013-09-25). "How to make the perfect baba ganoush". The Guardian. ISSN 0261-3077. Retrieved 2016-09-23. 
  3. ^ Oxford English Dictionary
  4. ^ Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
  5. ^ Nicolas Trépanier (30 November 2014). Foodways and Daily Life in Medieval Anatolia: A New Social History. University of Texas Press. pp. 129–. ISBN 978-0-292-75929-9. 
  6. ^ Levy, F. Feast from the Mideast (2003) p.41.

Bibliography[edit]