Aylam from Occupied Palestine was over for a visit in Manchester. She came over to our place and cooked us three amazing middle east dishes. The first dish was an Aubergine dip called Baba Ghanoush. She learnt this recipe from a friend’s mother who is Jewish and Mizrachy (a Jew who migrated to Israel from an Arab country).
Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug (Arabicبابا غنوج bābā ġanūj) is a Lebanese dish of aubergine mashed and mixed with olive oil and seasonings. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown colour. It is popular in the Levant and Egypt.
Ingredients: 2 medium-large black Aubergines, Juice from 1 fresh Lemon, 3 cloves of garlic, Unmixed Tahini sauce, 1 bunch of parsley (finely chopped) , ground cumin, ground black pepper, salt
Aylam places the two Aubergines directly on two gas stove fires to char. As the flames lick the black skin they scorch the peel and melt the inside to a mushy substance. Every few minutes she turns the Aubergines around to a different angle to give them a good all around burn. While they cook, she prepares a bowl with fresh squirted lemon juice from one lemon, and crushed garlic from three cloves. When the Aubergines are squishy on all sides and well scorched, they are ready to be dissected (HA HA!). He takes them off the fire, places them on a cutting board and cuts throw their middles, chopping off top. With the help of a fork and spoon, she scoops up the inner flesh and places it all in the lemon and garlic filled bowl. She then adds a decent amount of unmixed Tahina sauce, a large dash of ground cumin, some black pepper, salt and a handful of fine chopped parsley. He then mixes it all up to a creamy, mushy paste. It is now ready to be served as a side dish for any bread, salad,or meal.
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