Английская Википедия:Baba ghanoush

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Baba ghanoush (Шаблон:IPAc-en, Шаблон:IPAc-en;[1][2][3] Шаблон:Lang-ar Шаблон:Pronunciation), also spelled baba ganoush or baba ghanouj,[1][2][3][4] is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.[3][4][5] The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.[6] 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.[4]

A very similar dish is mutabbal (Шаблон:Lang-ar lit. 'spiced'). Mutabbal is sometimes said to be a spicier version of baba ghanoush. Mutabbal consists of mashed roasted eggplants, tahini, salt, garlic, lemon and often yogurt.[7]Шаблон:Self-published inline

Etymology

The word bābā in Arabic means 'father' and is also a term of endearment, while ġannūj could be a personal name.[2] The word combination is also interpreted as "father of coquetry" or "indulged/pampered/flirtatious daddy" or "spoiled old daddy".[1][4][8] It is not certain whether the word bābā refers to the eggplant, or to an actual person indulged by the dish.[4]

Varieties

Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin;[8] those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.[9]

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.Шаблон: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.Шаблон:Citation needed

In Romania, a similar dish is known as salată de vinete. It lacks tahini and is made from finely chopped roasted eggplant, finely chopped onions, sunflower oil (explicitly not olive oil [10][11] because it makes the appetizer bitter), salt and, optionally, mayonnaise.[12]

In Syria, the dish is often mixed with sheep cheese, which turns it into a creamier dish.[13]

Food writer and historian Gil Marks writes in his book that: "Israelis learned to make baba ghanouj from the Arabs".[4] An Israeli variant, salat ḥatzilim, is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions.[14][15] It is usually topped with olive oil when served.

See also

References

Шаблон:Reflist

Bibliography

Шаблон:Commons cat Шаблон:Wiktionary

Шаблон:Cuisine of Lebanon Шаблон:Cuisine of the Levant Шаблон:Eggplant dishes Шаблон:Portal bar

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  1. ↑ 1,0 1,1 1,2 Шаблон:Cite American Heritage Dictionary
  2. ↑ 2,0 2,1 2,2 "baba ghanouj" (US) and Шаблон:Cite dictionary
  3. ↑ 3,0 3,1 3,2 Шаблон:Cite Merriam-Webster
  4. ↑ 4,0 4,1 4,2 4,3 4,4 4,5 Шаблон:Cite encyclopedia
  5. ↑ Шаблон:Cite book
  6. ↑ Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
  7. ↑ Шаблон:Cite web
  8. ↑ 8,0 8,1 Шаблон:Cite book
  9. ↑ Шаблон:Cite web
  10. ↑ Шаблон:Cite book
  11. ↑ Шаблон:Cite book
  12. ↑ Шаблон:Cite book
  13. ↑ Шаблон:Cite web
  14. ↑ Levy, F. Feast from the Mideast (2003) p.41
  15. ↑ Шаблон:Cite book
Источник — http://wikihandbk.com/ruwiki/index.php?title=Английская_Википедия:Baba_ghanoush&oldid=13354160