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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; [3] [4 ...
Baba ghanoush [1] (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings; Chickpea salad [3] or salatat hummus (سلطة حمص)—an Arab salad with cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin; Falafel
Similar to baba ghanoush is another Levantine dish mutabbal (lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush. In Armenia, the dish is known as mutabal.
Baba ghanoush (بابا غنوج) Finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.. Baqdonsiyyeh (بقدونسية) Parsley blended with tahini and lemon juice, usually served with seafood. Falafel (فلافل) Balls of fried chickpea flour and Middle Eastern spice. Dipped in every mezze, especially hummus.
Baba ghanouj is char-grilled aubergine, made with tahini, olive oil, lemon juice, and garlic puree. Mutabbel is mashed cooked aubergines and tahini, mixed with salt, pepper, olive oil, with anar seeds. [84] Makdous is a stuffed aubergine dish served with olive oil. [85]
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It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, the Balkans, South Asia, Central Asia, and amongst Ashkenazi Jews as well as parts of Russia and North Africa. Sesame paste (though not called tahini) is also ...
Eggplant: Baingan bharta is similar to baba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of tahini. [38] Punj Ratani Dal: [27] A thick gravy that uses 5 legumes, with tomato, browned onion and spices.