 | |
| Course | Appetizer |
|---|---|
| Place of origin | Levant |
| Associated national cuisine | Iraq,[1] Armenia[2], Israel, Jordan, Lebanon, Palestine, Syria, Egypt, and Turkey |
| Main ingredients | Eggplant, olive oil |
Baba ghanoush[3] (Arabic: بابا غنوج bābā ghannūj, also appears as baba ganoush[4] or baba ghanouj[5]) is a Levantine or Greater Syrian dish of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, and various seasonings.[3][5]
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.[6][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.[5]
Etymology
The bābā is an Arabic word that means "father" and is also a term of endearment, while ghannūj could be a personal name.[4] The word combination is also interpreted as "father of coquetry" or "indulged/pampered daddy" or "spoiled old daddy".[5][7] It is not certain whether the word bābā refers to the eggplant or to an actual person indulged by this treat.[8]
 Mutabbal and pita bread | |
| Course | Appetizer |
|---|---|
| Place of origin | Levant |
| Main ingredients | Eggplant, olive oil |
Varieties
The Perisan Gulf versions vary 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.[9]
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.[10]
See also
- Eggplant salads and appetizers, an overview of similar dishes prepared around the world
- List of dips
- List of eggplant dishes
- List of hors d'oeuvre
References
- ^ https://www.google.com/search?q=baba+ghanoush+iraq&oq=baba+ghanoush+iraq&aqs=chrome..69i57j0l5.3727j0j4&sourceid=chrome&ie=UTF-8
- ^ https://www.thearmeniankitchen.com/2011/11/baba-ghanoush.html
- ^ a b "Baba ghanoush". Merriam-Webster Dictionary.
- ^ a b "Baba ganoush". Oxfort English Dictionary.
- ^ a b c d Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt.
- ^ Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
- ^ Salloum, Habeeb (2012-02-28). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.
- ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 0544186311.
- ^ Salloum, Habeeb (2012-02-28). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.
- ^ Levy, F. Feast from the Mideast (2003) p.41.
Bibliography
- David, Elizabeth (1950). A Book of Mediterranean Food. Alfred A. Knopf. ISBN 0-394-49153-X.
- Levy, F. (2003). Feast from the Mideast. Harper Collins. ISBN 0-06-009361-7.
- Trépanier, Nicolas (30 November 2014). Foodways and Daily Life in Medieval Anatolia: A New Social History. University of Texas Press. ISBN 978-0-292-75929-9.