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Baba ghanoush (/ ˌ b ɑː b ə ɡ ə ˈ n uː ... Foodways and Daily Life in Medieval Anatolia: A New Social History. University of Texas Press. ISBN ...
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 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.
Dips like hummus, baba ghanoush and moutabal; Kebbeh, kafta and falafel (fried chickpea balls) Some patties such as the sambusac; Stuffed grape leaves and pickles; Roasted nuts, olives and vegetables; Condiments like toum and taratour, ideal for spread on sfiha [29] [30] [31] [32]
Baba ghanoush, or eggplant spreads, is also a dish made by Syrians. Popular Syrian salads include tabbouleh and fattoush. The Syrian cuisine includes other dishes like stuffed zucchini (mahshe), dolma, kebab, kibbeh, kibbeh nayyeh, mujaddara, shawarma, and shanklish.
The reason is that Baba ghanoush is the common name used in many cultures, but the former is specific to one country. Netherzone ( talk ) 21:40, 23 July 2020 (UTC) [ reply ] 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.
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