Baba ghanoush

Baba ghanoush
Course Appetizer
Place of origin Levant
Associated national cuisine Armenia, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria and Turkey
Main ingredients Eggplant, olive oil
Cookbook: Baba ghanoush  Media: Baba ghanoush

Baba ghanoush[1] (Arabic: بابا غنوج‎‎ bābā ghannūj, also appears as baba ganoush[2] or baba ghanouj[3]) is a Levantine dish of cooked eggplant mixed with tahina (made from sesame seeds), olive oil and various seasonings.[1][3] The Arabic bābā means "father", while ghannūj could be a personal name.[2] The word combination is also interpreted as "father of coquetry" or "indulged/pampered daddy."[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] It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.[3]

Mutabbal

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

Varieties

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. In regions with Arab-speaking populations it is also known as abugannuş or abugannuc.

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.[6]

See also

References

  1. 1 2 "Baba ghanoush". Merriam-Webster Dictionary.
  2. 1 2 "Baba ganoush". Oxfort English Dictionary.
  3. 1 2 3 4 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. ↑ 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

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