Baba Ghanoush (Arabic: ???? ????? b?b? ghann?j, also appears as baba ganoush or baba ghanouj) is a Levantine dish of mashed, cooked eggplant that is mixed with tahina (made from sesame seeds), olive oil, and various seasonings.
The traditional preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.
Video Baba ghanoush
Etymology
The b?b? is an Arabic word that means, "father", and is also a term of endearment, while ghann?j could be a personal name. The word combination is interpreted as "father of coquetry" or "indulged, pampered daddy" or "spoiled old daddy". It is not certain whether the word, b?b?, refers to the eggplant or to a person indulged by this treat.
Maps Baba ghanoush
Varieties
The Persian Gulf version varies slightly from that of its home of origin by spicing it with coriander and cumin. The vegetarian dish is a must when serving it with mazza in the Gulf states, even so, arab of the gulf states say that any appetizer table at a feast or dinner is not complete without it.
Another variety of this dish is known commonly as, patl?can salatas? ("eggplant salad"), in Turkey. It typically is made with mashed eggplant, although varieties with cut eggplant may be found in southern Turkey, especially in Hatay, Mersin, and Adana provinces. In regions with Arab-speaking populations, it also may be known as, abugannu? or abugannuc.
In Israel, it is known as salat ?atzilim, although a variation with that name made with mayonnaise instead of tahina, is found also.
See also
- Eggplant salads and appetizers, an overview of similar dishes prepared around the world
- List of dips
- List of eggplant dishes
- List of hors d'oeuvre
References
Bibliography
- David, Elizabeth (1950). A Book of Mediterranean Food. Alfred A. Knopf. ISBN 0-394-49153-X.
- Levy, F. (2003). Feast from the Mideast. Harper Collins. ISBN 0-06-009361-7.
- Trépanier, Nicolas (30 November 2014). Foodways and Daily Life in Medieval Anatolia: A New Social History. University of Texas Press. ISBN 978-0-292-75929-9.
Source of article : Wikipedia
0 Comments
