baba ganoush

English

WOTD – 18 December 2021

Etymology

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

  • (Received Pronunciation) IPA(key): /ˌbɑːbə ɡəˈnuːʃ/
  • Audio (Southern England):(file)
  • (General American) IPA(key): /ˌbɑbə ɡəˈnuʃ/
  • Rhymes: -uːʃ
  • Hyphenation: ba‧ba ga‧noush

Noun

baba ganoush (uncountable)

  1. A Middle Eastern dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.

Alternative forms

Translations

References

  1. ^ 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.
  2. ^ “baba ganoush, n.”, in OED Online ⁠, Oxford: Oxford University Press, June 2021; “baba ganoush, n.”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.
  3. ^ “baba ghanouj”, in The American Heritage Dictionary of the English Language, 5th edition, Boston, Mass.: Houghton Mifflin Harcourt, 2016, →ISBN.

Further reading

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