Baba Ganouch

 

This dish is an ancient Mediterranean meze, or appetiser. Each of the Medit. countries have a variation on the dish. Babaghanuj: when we were in Luxor, Alexandria & Cairo, Egypt; we had eaten it literally at almost every lunch or dinner hour along with Hummus (chickpea tahine dip).

 

In Italia, they prepare a dip with the white Cannelli Beans ; in Greece, they prepare an eggplant dip mezze which is more like caviar, in the form.

 

Though I have never been to Beirut, the Lebanese prepare it very similarly to the Egyptians.

 

In Cuba, they prepare a black bean dip; and in Mexico they have guacamole prepared in a MOCAJETE VOLCANIC STONE MORTAR and the " dip " texture. In The Canary Islands they prepare MOJOS, which are a dip for an indigenious wrinkled potato. 

 

I believe almost all cultures have their dips;  in Italia, Piedmonte bagna cauta and Sicilian caponata which is eggplant and olives.

 

Also Greece, has Taramosalata ( grey mullet roe & potato dip ) too.

 

One of us should look up the origin of DIPS --- Egyptian / Mediterranean and India, too has their dips, which are chutney like ... however, they too have RAITA, a yogurt dip, different than Greek Tzatziki however, there are similarities.

 

THE PRESENTATION :  thanks. This is such a lovely looking dish ...

 

i adore Babaghanuj and hummus too ... I had posted my HUMMUS when I first joined FOW in January.

 

Thanks,

Kindest.

Marge