Baba ghanoush - Misplaced Pages

(Redirected from Baba ghanouj) Levantine dish of cooked eggplant

Baba ghanoush

Alternative names	Baba ganoush, baba ghanouj
Course	Appetizer
Place of origin	Levant
Associated cuisine	Iraq, Armenia, Syria, Jordan, Israel, Lebanon, Palestine, Egypt, Tunisia, and Turkey
Main ingredients	Eggplant, olive oil
Cookbook: Baba Ganoush Media: Baba ghanoush

Mutabbal
Mutabbal and pita bread
Alternative names	Moutabbal, m'tabbal
Course	Appetizer
Place of origin	Levant
Main ingredients	Eggplant, olive oil
Cookbook: Mutabbal Media: Mutabbal

Baba ghanoush (/ˌbɑːbə ɡəˈnuːʃ/ BAH-bə gə-NOOSH, UK also /- ɡæˈnuːʃ/ -⁠ gan-OOSH, US also /- ɡəˈnuːʒ/ -⁠ gə-NOOZH; Arabic: بابا غنوج, romanized: bābā ġannūj listen), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The eggplant is traditionally roasted, 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) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.

A very similar dish is mutabbal (Arabic: متبل, lit. '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. The word combination is also interpreted as 'father of coquetry' or 'indulged/pampered/flirtatious daddy' or 'spoiled old daddy'. However, it is not certain whether the word bābā refers to an actual person indulged by the dish or to the eggplant (bāḏinjān or bātinjān in Arabic).

Varieties

Dishes consisting of mashed eggplant are common in cuisines from west Africa to Russia.

Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.

In Syria, the dish is often mixed with sheep cheese, which turns it into a creamier dish.

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.

In Armenia, the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin.

In Romania, a similar dish is known as salată de vinete ('eggplant salad'). It lacks tahini and is made from finely chopped roasted eggplant, finely chopped onions, sunflower oil (explicitly not olive oil because it would make the dish bitter), salt and, optionally, mayonnaise.

The dish became part of Israeli cuisine during the 1949-1959 period of austerity in Israel, when it was adopted from the cuisines of neighboring Arab countries. It was used as a meat substitute and remained popular after the economic crisis ended, commonly kept on hand for snacks or to serve to unexpected guests, eventually becoming a "cultural icon" according to food writer and historian Gil Marks.

References

^ LeBlanc, Beverly; McNamee, Gregory Lewis, baba ghanoush at the Encyclopædia Britannica
"Baba Ghanoush". The Armenian Kitchen. 4 November 2011. Retrieved 19 May 2020.
^ "baba ganoush". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/5274143737. (Subscription or participating institution membership required.)
^ "baba ghanouj". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 25 April 2019.
^ "baba ghanouj" (US) and "baba ganoush". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.
^ "baba ghanoush". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 25 April 2019.
^ Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.
"Baba ganoush". Oxford English Dictionary (3rd ed.). Oxford University Press. September 2006. A Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini.
Karam Khayat, Marie; Clark Keatinge, Margaret. Food from the Arab World. Beirut, Lebanon: Khayats.
^ Salloum, Habeeb (28 February 2012). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.
"Baba Ganoush: Quintessentially Levantine". Your Middle East. 7 January 2013. Archived from the original on 29 July 2019. Retrieved 29 July 2019.
"Baba ganoush ou caviar d'aubergines". Panier de Saison: recettes, accords mets-vins, jardinage et tourisme local (in French). October 2020. Retrieved 28 February 2023.
Marin, Sanda (1995). Carte de bucate (Cookbook) (in Romanian). București (Bucharest): Editura Orizonturi. pp. 31–32. ISBN 973-95583-2-1.
Jurcovan, Silvia (2012). Carte de bucate (Cookbook) (in Romanian). București (Bucharest): Editura Humanitas. pp. 90–91. ISBN 978-973-50-3475-7.
Hansen, Eliza (1973). Meine rumänischen Spezialitäten (My Romanian Specialties) (in German). Hamburg: Ed. Christians. p. 10. ISBN 3-7672-0229-8.

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.

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Ajapsandali Ajvar Alinazik kebab Baba ghanoush Badrijani Baghara baingan Baingan bharta Beguni Caponata Ciambotta Confit byaldi Dahi baigana Dì sān xiān Eggplant papucaki Eggplant salads and appetizers Escalivada Fried aubergine Hünkârbeğendi İmam bayıldı Karnıyarık Kashk e badamjan Kyopolou Kulawong talong Malidzano Mirza ghassemi Moussaka Parmigiana Pasta alla Norma Pinđur Pisto Poqui poqui Ratatouille Rollatini Şakşuka Stuffed eggplant Tepsi baytinijan Tombet Tortang talong Türlü Zaalouk Zacuscă

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