- Baba
ghanoush (/ˌbɑːbə ɡəˈnuːʃ/ BAH-bə gə-NOOSH, UK also /- ɡæˈnuːʃ/ - gan-OOSH, US also /- ɡəˈnuːʒ/ - gə-NOOZH; Arabic: بابا غنوج, romanized: bābā ġannūj...
- is
served by
itself (as a dip) or as a
major ingredient in hummus, baba
ghanoush, and halva.
Tahini is used in the
cuisines of the
Levant and
Eastern Mediterranean...
- dishes, most
notably among them ful medames, hummus,
tabbouleh and baba
ghanoush,
accompanied by bread. The
history of
Levantine cuisine can be
traced back...
-
mezze in the
Eastern Mediterranean and the Arab world. Like hummus, baba
ghanoush, pita bread, and
other elements of Arab cuisine,
tabbouleh has
become a...
-
eggplant dish Ali****k kebab –
Turkish dish of
Gaziantep province Baba
ghanoush –
Levantine dish of
cooked eggplant Badrijani –
Georgian dish
Baghara baingan –...
-
dinner table as a part of a meal. Many
cultures serve dips, such as baba
ghanoush,
chili con queso, hummus, and
tzatziki with
bread or
vegetables as hors...
-
different kinds of mezzes, nuts, dips and oils.
Mezzes include hummus, baba
ghanoush, falafel, kibbeh, kafta,
smoked vegetables and
tabouli salads. The nuts...
- Many
cuisines feature eggplant salads and appetizers. Baba
ghanoush (Arabic: بابا غنوج bābā ghanūj) is a po****r
Levantine dish of
eggplant (aubergine)...
-
hummus just
before it is served, and it is
frequently used to
garnish baba
ghanoush.
Paprika is
little used in
Italian cuisine. The
Friuli region in the north-east...
- plums, and
other fruits smashed or
mashed for
their juice content. Baba
ghanoush (eggplant)
Bisque (s****fish) Ful
medames (fava beans)
Hummus (chickpea)...
