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, tahini
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 mashed, cooked eggplant that is 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] 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

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 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 a person indulged by this treat.[6]

Baba ghanoush
Baba ganoush with pita bread
Course Appetizer
Place of origin Middle East
Main ingredients Eggplant, olive oil
Cookbook: Baba ghanoush  Media: Baba ghanoush

Varieties

The Persian 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, even so, arab of the gulf states say that any appetizer table at a feast or dinner is not complete without it. [7]

Another variety of this dish is known commonly as, patlıcan salatası ("eggplant salad"), in Turkey.[8] It typically is made with mashed eggplant, although varieties with cut eggplant may be found in southern Turkey, especially in Hatay, Mersin, and Adana provinces. In regions with Arab-speaking populations, it also may be known as, abugannuş or abugannuc.

In Israel, it is known as salat ḥatzilim, although a variation with that name made with mayonnaise instead of tahina, is found also.[9]

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. 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. 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.
  9. Levy, F. Feast from the Mideast (2003) p.41.

Bibliography

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