What our customers are saying . Our Turkish coffee, cappuccinos, and espressos are sure to hit the spot after a delicious meal, right alongside our spectacular homemade babaganoush, from a talented local. The food was wonderful, complex and fresh.
We shared the mussels, garlic and tomato, clean and yummy flavor. A really great Middle Eastern appetizer platter, hummus, babaganoush, crispy and delicious felafel and mushrooms, as good as I have had in New York. What a pleasant surprise to find fresh Mediterranean Cuisine in downtown Phoenixville. The meal was over the top with everything made fresh to order. Wait staff was friendly and efficient. We enjoyed every bite and ended with a fresh homemade dessert. We look forward to many more meal here in our hometown!
It consists of mashed cooked aubergines and tahini mixed with salt, pepper, garlic, lemon, olive oil, and added anar seeds. The bābā is an Arabic word that means ‘father’ and is also a term of endearment, while ġannūj could be a personal name. In Ethiopia, this dish is commonly known as blagadoush. In Armenia the dish is known as mutabal. A non-vegan Israeli variant, salat ḥatzilim, is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions. Food from the Arab World, Khayats, Beirut, Lebanon. The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking.
Look up baba ganoush in Wiktionary, the free dictionary. Foodways and Daily Life in Medieval Anatolia: A New Social History. Baba ganoush is an amazing roasted eggplant dip that’s incredibly simple to make. If you love hummus, then you will love baba ganoush. I love serving it with crisp vegetables, flatbread, and baked pita chips. Making this recipe at home is easy, here are the basic steps for making it.
Step 1: Broil whole eggplants to char the skins. This step lightly chars the outsides of the eggplant, which adds a smoky flavor. You can also char the skin of the eggplants using a grill or even a gas burner. Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft.
Roasting time will vary based on how large the eggplants are. I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh. Step 3: Combine tahini with lemon juice, garlic, spices, and olive oil. These are the remaining ingredients needed to make baba ganoush.
I like to mix them together early on since the mixture improves in flavor over time. Step 4: Stir the roasted eggplant into the tahini mixture. I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. I like some texture so I don’t use a food processor to make baba ganoush.