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It is usually of an earthy light brown color. In Ethiopia, this dish is commonly known as blagadoush. Mutabbal. 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 ...
In Syria, the dish is often mixed with sheep cheese, which turns it into a creamier dish. [12] In Turkey, the dish is known as babaganuş or abugannuş. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same. [citation needed] In Armenia, the dish is known as mutabal. The ...
Baba ghanoush/ mtabbal (بابا غنوج) eggplant (aubergine) mashed and mixed with seasonings Baterish (باطرش) mashed roasted eggplant Falafel (فلافل) a deep-fried ball or patty made from ground chickpeas, fava beans, or both Fasolia bizzeit (فاصوليا بزيت) green beans with olive oil, lemon and garlic Fatteh (فتّة)
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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 ghanoush: Levant: Also eggplant salad is a dish of cooked eggplant mixed with tahina, olive oil and various seasonings. [1] [2] Cucumber and yogurt salad: Arab world: Is made of salted strained yogurt (usually from sheep or goat milk) or diluted yogurt [3] Fattoush: Levant
Yogurt is commonly served alongside food and is a common ingredient itself; in particular, jameed, a form of dried yogurt is unique to Jordanian cuisine and a main ingredient in mansaf [5] [6] the national dish of Jordan, [7] [8] and a symbol in Jordanian culture for generosity. Another famous meat dish in Jordan is zarb. [9]
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