Baba ghanoush

Syrian style Baba Ghanoush Baba Ganoush' , Baba Ghannouj or Baba Ghannoug ( Arabic بابا غنوج bābā ġanūj ) is an Arab dish of eggplant (aubergine) mashed and mixed with various seasonings. A popular 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. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant and Egypt .

Baba ghanoush ( Arabic بابا غنوج bābā ghannūj , also appears as baba ganush , baba ghannouj or baba ghannoug ) is a Levantine dish of cooked eggplant mixed with onions , tomatoes , olive oil and various seasonings. The Arabic term means "pampered papa" or "coy daddy", perhaps with reference to a member of a royal harem. 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. 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 and Syria ) as well as in Armenia . A similar dish, but with mashed eggplants and without other vegetables, is known as mutabbal (متبل literally 'spiced') in the Levant and in Armenia but is called baba ghanoush in Egypt.

Levantine dish of cooked eggplant Main article: Eggplant salads and appetizers Baba ghanoush ( UK : / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ / , US : /- ɡ ə ˈ n uː ʃ , - ɡ ə ˈ n uː ʒ / ; ), also spelled baba ganoush or baba ghanouj , is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds ), olive oil , possibly lemon juice , and various seasonings . Traditionally, mutabbal is the condiment aforedescribed and baba ghanoush is more like a salad dip made with pomegranate molasses (or pomegranate seeds) and olive oil, and often without tahini. It may be mixed with onions, tomatoes, or other vegetables. 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 . It is a typical meze ('starter') of the regional cuisine, often eaten as a dip with pita bread, and is sometimes added to other dishes. Encyclopedia of Jewish Food . The American Heritage Dictionary of the English Language (5th ed.). "baba ghanouj" (US) and "baba ganoush" .

Levantine dish of cooked eggplant Baba ghanoush ( UK : / ˌ b ɑː b ə ɡ æ ˈ n uː ʃ / , US : /- ɡ ə ˈ n uː ʃ , - ɡ ə ˈ n uː ʒ / ; listen ), also spelled baba ganoush or baba ghanouj , is a Levantine appetizer consisting of finely chopped roasted eggplant , olive oil , lemon juice , various seasonings , and tahini . The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste . It is a typical meze ('starter') of the regional cuisine, often served as a side to a main meal and as a dip for pita bread. A very similar dish is mutabbal ( lit. 'spiced'). Mutabbal is sometimes said to be a spicier version of baba ghanoush. Mutabbal consists of mashed roasted eggplants, tahini , salt , garlic , lemon and often yogurt. The American Heritage Dictionary of the English Language (5th ed.). "baba ghanouj" (US) and "baba ganoush" . Encyclopedia of Jewish Food . A Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini. : |work= ignored ( help ) Khayat, Marie Karam; Keatinge, Margaret Clark.

Levantine dish of cooked eggplant Baba ghanoush ( / ˌ b ɑː b ə ɡ ə ˈ n uː ʃ / BAH -bə gə- NOOSH , UK also /- ɡ æ ˈ n uː ʃ / -⁠ gan- OOSH , US also /- ɡ ə ˈ n uː ʒ / -⁠ gə- NOOZH ; Arabic : بابا غنوج , romanized : bābā ġannūj listen ), also spelled baba ganoush or baba ghanouj , is a Levantine appetizer consisting of finely chopped roasted eggplant , olive oil, lemon juice, various seasonings, and tahini . The eggplant is traditionally roasted, baked or broiled over an open flame before peeling so that the pulp is soft and has a smoky taste . It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread. A very similar dish is mutabbal (Arabic: متبل , lit. ' spiced ' ), which is sometimes said to be a spicier version of baba ghanoush. The Armenian Kitchen . 4 November 2011 . (Subscription or participating institution membership required.) "baba ghanouj" . The American Heritage Dictionary of the English Language (5th ed.). "baba ghanouj" (US) and "baba ganoush" . Encyclopedia of Jewish Food . A Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini. Food from the Arab World .