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'spiced'), which is sometimes said to be a spicier version of baba ghanoush. Etymology The word bābā in Arabic is a term of endearment for 'father', while Ġannūj could be a personal name. [ 5 ]
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
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]
Arabic is a Semitic language and English is an Indo-European language. ... Baba ghanoush, Falafel, Fattoush, Halva, 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]
The main ingredients used include olive oil, za'atar, garlic, olives, and rice, and common dishes include a wide array of mezze or bread dips, stuffings, and side dishes such as hummus, falafel, ful, tabouleh, labaneh, and baba ghanoush.
Baba ghanoush, called salat ḥatzilim in Israel, is made with tahina and other seasonings such as garlic, lemon juice, onions, herbs and spices. Food writer and historian Gil Marks has stated that: "Israelis learned to make baba ghanouj from the Arabs". [28] The eggplant is sometimes grilled over an open flame so that the pulp has a smoky taste.
It can be served as a meze as well. Another popular dish of arabic origin (Levant region) is baba ghanoush (also called abugannush) - a puree of smoked eggplants with tahini sauce. Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.