baba ganoush
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English[edit]
Etymology[edit]
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Borrowed from Arabic بَابَا غَنُّوج (bābā ḡannūj, literally “father of coquetry”), because it was supposedly invented by a member of a royal harem, perhaps to pamper the master:[1] from بَابَا (bābā, “daddy, father, papa”) + غَنُّوج (ḡannūj, “coquettish, coy”)[2] (compare غنج (ḡanija, “to coquet, flirt”)).[3]
Pronunciation[edit]
- (Received Pronunciation) IPA(key): /ˌbɑːbə ɡəˈnuːʃ/
- (General American) IPA(key): /ˌbɑbə ɡəˈnuʃ/
- Rhymes: -uːʃ
- Hyphenation: ba‧ba ga‧noush
Noun[edit]
baba ganoush (uncountable)
- A Middle Eastern dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.
Alternative forms[edit]
Translations[edit]
Middle Eastern dish made from a purée of roasted aubergine, garlic, and tahini
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References[edit]
- ^ Compare Gil Marks (2010), “Baba Ghanouj”, in Encyclopedia of Jewish Food, Hoboken, N.J.: John Wiley & Sons, →ISBN; Habeeb Salloum (2010), “Appetizers and Snacks”, in The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking, Tokyo; Rutland, Vt.: Tuttle Publishing, →ISBN, page 34.
- ^ “baba ganoush, n.”, in OED Online
, Oxford, Oxfordshire: Oxford University Press, June 2021; “baba ganoush, n.”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.
- ^ “baba ghanouj”, in The American Heritage Dictionary of the English Language, 5th edition, Boston, Mass.: Houghton Mifflin Harcourt, 2016, →ISBN.
Further reading[edit]
baba ghanoush on Wikipedia.Wikipedia
