Our country has a thousand and one flavors and each region has its own unique taste. We can say that Babagannush is one of the famous flavors of Hatay, which is located in our Southeastern Anatolia region. It mostly appears before main meals or between appetizers served together. It is known that this type of appetizer, whose name we do not hear very often, started to gain popularity over time with immigration to big cities.
Babagannush is actually a poetic meeting of eggplant with yogurt (preferably with garlic). Especially when you pour hot pepper on it, you wish the eggplant could speak even if it had a tongue. It is known that the appetizer, which you will witness to the sound of flavor explosions coming out of your palate when you put each bite in your mouth, is also similar to the Lebanese and Arabic cuisines.
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Babagannush in Adana was translated into Turkish as Babagannush, as the Arabic word for “ebu” was “father” when it was called Ebuganush in Hatay. It is known that the word Gannush means soft, loving, cute. When Mardin people say Ebugannush, they refer to Hatay’s Arab Alawite section as gannush only. It is also known as babagannuc, abugannuc, babakanuc, mutabal, abu gannush, baba hannush by various regions.
3- 4 eggplants are roasted on the stove, if possible, on the barbecue by digging a fork into various parts of the eggplant. After the skins are peeled and mashed, sufficient amount of salt, garlic, 1 glass of yogurt, if desired, tahini is added and mixed. The appetizer, which has a nearly white appearance, is preferred to be served with thin oven pita breads, fresh vegetables (carrots and cucumbers) or crackers.
Babagannush, which can be eaten as a hot meal as well as an appetizer, can also be prepared by using roasted sesame seeds instead of tahini. It is assumed that the fiber contained in the eggplant, the calcium contained in the sesame, and the regulation of cholesterol are a useful nutrient for beautification. This flavor, which is known to have a calorie content of 116.9 (kcal), is generally recommended to be consumed after keeping it cold for 1 day in hot seasons.
Roasted eggplant, tahini, sour cream and garlic.
Baba ghanoush is a Levantinedish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings. The Arabic term means “pampered papa” or “coy daddy”, perhaps with reference to a member of a royal harem.
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