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Baba ghanoush (/ ˌ b ɑː b ə ɡ ə ˈ n uː ... In Turkey, the dish is known as ... eventually becoming a "cultural icon" according to food writer and historian ...
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
Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. [6] [7] [1] The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. [8] [9] Shawarma is a popular street food throughout the Arab world and the Greater Middle East. [10] [11] [12] [13]
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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.
When all else fails, serve your dishes with a side of a good dip, dressing, or spread. Whip up a cranberry relish, vegan mushroom gravy, or Lebanese baba ghanoush to add flavor and moisture instantly.
Baba ghanoush: Levant: Mashed eggplant dip with virgin olive oil, lemon juice and various seasonings, including sumac. Baklava: Middle East: A layered pastry dessert made of filo dough, filled with chopped nuts, sweetened with syrup or honey. Bazeen: Libya: Barley dough served with tomato sauce, eggs, potatoes, and mutton. Bichak: Morocco
Turkey, Italy: Slow-braised spinach stems, cooked in broth or water. Sabich: Iraq A sandwich of spiced eggplant with hard boiled egg and pickles. Sambusac: The Levant (Syria, Lebanon, Middle East, Jordan), Turkey, Egypt: Savory fried pastries made from flakey dough, similar to samosas, usually filled with chickpea paste or meat. Shakshuka