Syrian Baba Ganoush

 

 

The Syrian Baba Ghanoush is one of the most famous Syrian and Arab appetizers

The Syrian Baba Ghanoush recipe differs from the Egyptian Baba Ghanoush recipe in that it does not use tahini at all.

Vegetables are also added like green and red peppers.

There is also a difference in the method of preparation. The Syrian recipe depends on cutting the eggplant into small pieces, while the Egyptian recipe is mixed using a blender.

Therefore, it is closer to the Salad than to a Sauce.

Why is the Baba Ghanoush called by that name?

 

There are many well-known tales about the reason for calling this recipe by this name, but the most accurate version dates back to the name of this recipe in the name of Baba Ghanouj in relation to a Christian priest who was called Baba Ghanoush in the first century AD in the Levant region.

 

This priest was very kind and loved by all the people of his village. One of his students prepared this recipe for him as a gift.

But he refused to eat it alone and asked all his students to share it with them.

When the students ate this recipe, they liked it very much and began to cook it and since that day it is called Baba Ghanoush.

INGREDIENTS

  

1. 2 eggplant big
2. 3 tablespoons Finely chopped parsley
3. 3 tablespoons Finely chopped red pepper
4. 2 tablespoons Finely chopped green pepper
5. 2 tablespoons Pomegranate molasses
6. 1 teaspoon Mashed garlic
7. half tablespoon Salt
8. ¼ tablespoon Black pepper
9. 2 tablespoon Lemon juice
10. 3 tablespoons Olive oil
11. 3 tablespoons Pomegranate seeds
12. 3 Fresh parsley to decorate

 

INSTRUCTIONS

 

1. Grilled eggplant on the stove
2. Stir the eggplant well on all sides
3. Cover the eggplant with a plastic bag and leave to cool (to be easy to peel)
4. Peel the eggplant well
5. Put the eggplant in a colander to get rid of the liquid
6. Cut the eggplant into small pieces
7. Put the eggplant on a large bowl
8. Add chopped parsley
9. Add small pieces of red pepper
10. Add small pieces of green pepper
11. Add small tomato pieces
12. Add two tablespoons of pomegranate molasses

1. Add two tablespoons of lemon juice
2. Add a teaspoon of minced garlic
3. Add a teaspoon of salt
4. Add a 1/4 teaspoon of black pepper
5. Put the eggplant on a serving plate
6. Add 3 tablespoons of olive oil
7. Add pomegranate and parsley

NOTES

It is preferable to use high-quality olive oil.

If you want to put onions on the Syrian Baba Ghanoush, you can use white onions, but red onions are not desirable.

 

 

Now let’s start cocking our Syrian Baba Ghanoush.

 

 

 

 

Resource:Syrian baba ghanoj