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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 (Arabic: بابا غنوج bābā ghanūj) is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. [ 1 ]
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
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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Mirza ghasemi was invented by Mohammad Qasim Khan, the governor of Rasht during the reign of Nasser al-Din Shah (1848-1896), and was developed by him and named after him. [citation needed] He popularized this dish throughout Gilan under the name of Mirza Ghasemi, and after he was elected to the governorship of Fars, he also popularized it in Fars province.
The reason is that Baba ghanoush is the common name used in many cultures, but the former is specific to one country. Netherzone 21:40, 23 July 2020 (UTC) I think baba ghanoush is the term more commonly used in English, but the Hebrew term salat ḥatzilim should be added if the articles are merged.
Tahini (/ t ə ˈ h iː n i, t ɑː-/) (Arabic: طحينة, lit. 'grounded', /-n ə /) or rashi (Arabic: راشي) is a Middle-Eastern condiment made from ground sesame. [3] Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it. [4]