SC - Baba Ganoush and Hummus

[Sharon R. Saroff]

I vaguely recall mention of these ande other kinds of dips in a book called
Queer Things About Persia.  Since it has been a while since I have looked
at this book, I will have to confirm this for sure.  I used this book in my
documentation, which was sparse, when I entered my recipe for Hummus in an
A&S competition in Aethelmarc a feww years ago.

The recipe is simple. Just pureed chick peas, some chopped garlic, parsley,
and tarragon.

Sindara


At 10:20 AM 2/15/99 -0500, you wrote:
>LrdRas at aol.com wrote:
>> 
>> I am unfamiliar with baba-ghanoush but hummus appears to not be period.
There
>> are no recipes that remotely resemble this combination of ingredients in
any
>> translated middle eastern or Andalusian period sources SFAIK.
>> 
>> al-Sayyid Ras
>
>Hmm. I vaguely recall there was a period recipe _somewhere_ for a
>tahini-less hummus puree. Bearing in mind, of course, that hummus just
>means chick peas, as opposed to hummus bis tahini, which is only one
>type of hummus eaten today in the Middle East, the stuff with the
>garlic, sesame paste, lemon, oil and green stuff.
>
>I believe baba ghanoush is late or post-period Turkish, which is
>probably why you won't find it in Al-Baghdadi or the Andalusian
>collection(s). I dunno if there's a recognizable period recipe or not.
>The name reputedly means "spoiled old daddy", in reference to the
>toothless father of the cook who first created the dish. Having
>personally been asked to take the time to finely chop green salads down
>to a sort of mush for elderly patrons in restaurants, I can sort of
>believe this.
>
>Adamantius
>Østgardr, East
>-- 
>Phil & Susan Troy
>
>troy at asan.com
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