Baba ghanoush

Mutabbal
	Moutabbal (or M'tabbal) and pita bread
Course	Appetizer
Place of origin	Levant
Main ingredients	Eggplant, olive oil

Baba ghanoush
Course	Appetizer
Place of origin	Lebanon
Associated national cuisine	Iraq, Armenia, Syria, Lebanon, Palestine, Jordan, Israel, Egypt, Libya, and Turkey
Main ingredients	Eggplant, olive oil
	Cookbook: Baba Ganoush;

Baba ghanoush (UK: /ˌbɑːbə ɡæˈnuːʃ/, US: /- ɡəˈnuːʃ, - ɡəˈnuːʒ/;^[3]^[4]^[5] Arabic: بابا غنوج, romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj,^[3]^[4]^[5]^[1] is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.^[5]^[1]^[6] The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.^[7] 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.^[1]

A very similar dish is mutabbal (Arabic: متبل lit. 'spiced'). Mutabbal is sometimes said to be a spicier version of baba ghanoush. Mutabbal consists of mashed roasted eggplants, tahini, salt, pepper, garlic, lemon and often yogurt.^[8]

Etymology

The bābā is an Arabic word that means 'father' and is also a term of endearment, while ġannūj could be a personal name.^[4] The word combination is also interpreted as "father of coquetry" or "indulged/pampered/flirtatious daddy" or "spoiled old daddy".^[3]^[1]^[9] It is not certain whether the word bābā refers to the eggplant, or to an actual person indulged by the dish.^[1]

Varieties

Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin;^[9] those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.^[10]

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 essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin.^{[citation needed]}

Food writer and historian Gil Marks writes in his book that: "Israelis learned to make baba ghanouj from the Arabs".^[1] An Israeli variant, salat ḥatzilim, is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions.^[11]^[12] It is usually topped with olive oil when served.

References

^ ^a ^b ^c ^d ^e ^f ^g Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.
^ "Baba Ghanoush". 4 November 2011. Retrieved 19 May 2020.
^ ^a ^b ^c "baba ghanouj". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 25 April 2019.
^ ^a ^b ^c "baba ghanouj" (US) and "baba ganoush". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.
^ ^a ^b ^c "baba ghanoush". Merriam-Webster Dictionary. Retrieved 25 April 2019.
^ 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.
^ Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
^ "Middle Eastern Mutabbal Recipe". 29 March 2022.
^ ^a ^b 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. Retrieved 29 July 2019.
^ Levy, F. Feast from the Mideast (2003) p.41
^ Nathan, J. (2011). Joan Nathan's Jewish Holiday Cookbook. Knopf Doubleday Publishing Group. pp. 57–58. ISBN 978-0-307-77785-0. Retrieved 23 December 2016.

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.

[Marks-1] ^ ^a ^b ^c ^d ^e ^f ^g Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.

[2] "Baba Ghanoush". 4 November 2011. Retrieved 19 May 2020.

[AHD-3] "baba ghanouj". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 25 April 2019.

[OED-4] "baba ghanouj" (US) and "baba ganoush". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.

[Webster-5] "baba ghanoush". Merriam-Webster Dictionary. Retrieved 25 April 2019.

[6] 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.

[7] Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.

[8] "Middle Eastern Mutabbal Recipe". 29 March 2022.

[Habeeb-9] Salloum, Habeeb (28 February 2012). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.

[10] "Baba Ganoush: Quintessentially Levantine". Your Middle East. 7 January 2013. Retrieved 29 July 2019.

[11] Levy, F. Feast from the Mideast (2003) p.41

[Nathan_2011_p._57-12] Nathan, J. (2011). Joan Nathan's Jewish Holiday Cookbook. Knopf Doubleday Publishing Group. pp. 57–58. ISBN 978-0-307-77785-0. Retrieved 23 December 2016.

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Beverages	Non-alcoholic Jallab Arabic coffee Turkish coffee White coffee Mur Dibs Sahlab Sharbat Turkish tea Fermented Ayran Beer Almaza Beer Distilled Arak Wines Ksara
Breads	Ka'ak Katma Pita Fatayer Khubz tannoor Markook
Meze	Arab salad Baba ghanoush Glasswort salad Ful medames Hommus Kibbeh Muhammara Sarma Shakshouka Tabbouleh Yogurt Labneh
Cheeses	Braided cheese Kashkawan cheese Hallum cheese
Soups	Chorba Sheep's sorrel soup Lentil soup Haleem soup Tripe soup Yogurt soup
Dishes	Stuffed quinces Börek Bulgur Falafel Stuffed tomatoes Dry meatballs Fasouliya Musaqa‘a Stuffed eggplants Fried eggplant Pilaf
Grilled meats	Kebab Shawarma Kofta Shish kofte
Desserts	Phoenicia dessert Baklava Basbousa Walnut stuffed figs Hurma Fig roll Halva Qurabiya Kanafeh Ma'amoul Majun Marron glacé Muhallebi Quince dessert Moghli Flour kurabiye Rahat al-halqum
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Olive Olive oil Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Walnut
Unique instruments	Raʾwa Kazan Manqal
Related cuisines	Arab Levantine Mediterranean Middle Eastern Armenian Cypriot Ottoman Syrian

v t e Levantine cuisine
Beverages	Non-alcoholic beverages Arabic coffee Turkish coffee Arabic tea Jallab Mur Mate Dibs Sahlab Sharbat Qamar al-Din Tamarind Mint lemonade Fermented beverages Ayran Leben Distilled beverages Arak Beers Beer in Lebanon Beer in Syria Beer in Palestine Beer in Jordan Beer in Israel Wines Lebanese wine Syrian wine Palestinian wine Jordanian wine Israeli wine
Breads	Ka'ak Khubz Pita Khubz tannoor Taboon bread Samoon Markook Nokul
Appetizers and salads	Meze (main article) Arab salad Baba ghanoush Falafel Hummus Msabbaha Ful medames Gigandes plaki Kibbeh Labneh Yabrak Tabbouleh Fattoush Raheb Kibbeh nayyeh Sujuk Balila Torshi Muhammara Tahini Toum Tarator Yogurt
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Pastries	Fatayer Lahmajoun Samosa Börek Sfiha Manakish Musakhan
Dishes	Mfarakeh Mansaf Maqluba Kabsa Mujaddara Makdous Mahshi Stuffed peppers Stuffed squash Stuffed eggplants Bulgur Falafel Freekeh Fried eggplant Fried cauliflower Kibbeh Labanieh Kibbeh Bil Sanieh Grilled Kibbeh Shushbarak Batata harra Fawaregh Fatteh Tharid Shakshouka Jazz Mazz Makhlouta Galayet bandora Awarma Maftoul Musaqa‘a Cabbage roll Zarb Siyyadiyeh Mfaraket Koussa
Grilled meats	Kebab (main article) Kebab Halabi Shish kebab Cherry kebab Kebab Khashkhash Kebab Hindi Shish taouk Kafta Shawarma
Desserts	Kanafeh Halawet el Jibn Booza Luqmat al-Qadi Baklawa Basbousa Fig roll Halwa Ma'amoul Muhallabia Phoenicia dessert Qatayef Qurabiya Raha Shaabiyat Dragée Stuffed dates Meghli Sfouf Murabba Nougat Kanafeh Mabrooma Balah El Sham Meshabek Awameh Qashtaliyyeh Ballorieh Znoud El Sit Kallaaj Mabrooma Makaron Barazek Osh El Bulbul Othmalliyya Taj El Malik Swar El Sit
Unique instruments	Raʾwa Manqal Tabun oven Tandoor
Related cuisines	Arab Mediterranean Middle Eastern Israeli Mizrahi Sephardic Armenian Iranian Kurdish Ottoman Jewish Mesopotamian

Baba ghanoush

Contents

Etymology

Varieties

See also

References

Bibliography

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