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Baba ghanoush

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Baba ghanoush
Alternative namesBaba ganoush, baba ghanouj
CourseAppetizer
Place of originLevant[1]
Associated cuisineIraq, Armenia,[2] Syria, Jordan, Israel, Lebanon, Egypt, Tunisia, and Turkey
Main ingredientsEggplant, olive oil
Mutabbal
Mutabbal and pita bread
Alternative namesMoutabbal, m'tabbal
CourseAppetizer
Place of originLevant
Main ingredientsEggplant, olive oil

Baba ghanoush (/ˌbɑːbə ɡəˈnuːʃ/ BAH-bə gə-NOOSH, UK also /- ɡæˈnuːʃ/ -⁠ gan-OOSH, US also /- ɡəˈnuːʒ/ -⁠ gə-NOOZH;[3][4][5][6] Arabic: بابا غنوج, romanized: bābā ġannūj listenⓘ), also spelled baba ganoush or baba ghanouj,[1][3][4][5][6][7] is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.[6][7][8] 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.[9] 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.[7]

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.[5] The word combination is also interpreted as 'father of coquetry' or 'indulged/pampered/flirtatious daddy' or 'spoiled old daddy'.[4][7][10] 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).[7]

Varieties

Dishes consisting of mashed eggplant are common in cuisines from west Africa to Russia.[7]

Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin;[10] those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.[11]

In Syria, the dish is often mixed with sheep cheese, which turns it into a creamier dish.[12]

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]

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[13][14] because it would make the dish bitter), salt and, optionally, mayonnaise.[15]

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.[7]

See also

References

  1. ^ a b LeBlanc, Beverly; McNamee, Gregory Lewis, baba ghanoush at the Encyclopædia Britannica
  2. ^ "Baba Ghanoush". The Armenian Kitchen. 4 November 2011. Retrieved 19 May 2020.
  3. ^ a b "baba ganoush". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/5274143737. (Subscription or participating institution membership required.)
  4. ^ a b c "baba ghanouj". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 25 April 2019.
  5. ^ a b c "baba ghanouj" (US) and "baba ganoush". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.
  6. ^ a b c "baba ghanoush". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 25 April 2019.
  7. ^ a b c d e f g Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.
  8. ^ "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.
  9. ^ Karam Khayat, Marie; Clark Keatinge, Margaret. Food from the Arab World. Beirut, Lebanon: Khayats.
  10. ^ 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.
  11. ^ "Baba Ganoush: Quintessentially Levantine". Your Middle East. 7 January 2013. Archived from the original on 29 July 2019. Retrieved 29 July 2019.
  12. ^ "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.
  13. ^ Marin, Sanda (1995). Carte de bucate (Cookbook) (in Romanian). București (Bucharest): Editura Orizonturi. pp. 31–32. ISBN 973-95583-2-1.
  14. ^ Jurcovan, Silvia (2012). Carte de bucate (Cookbook) (in Romanian). București (Bucharest): Editura Humanitas. pp. 90–91. ISBN 978-973-50-3475-7.
  15. ^ Hansen, Eliza (1973). Meine rumänischen Spezialitäten (My Romanian Specialties) (in German). Hamburg: Ed. Christians. p. 10. ISBN 3-7672-0229-8.

Bibliography

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