baba ganoushn.

Brit.

/ˌbɑːbə ɡəˈnuːʃ/, U.S.

/ˌbɑbə ɡəˈnuʃ/

Forms: 1900s– baba gannouge, 1900s– baba gannouj, 1900s– baba gannoush, 1900s– baba ganouge, 1900s– baba ganouj, 1900s– baba ganoush, 1900s– baba ghannouj, 1900s– baba ghannoush, 1900s– baba ghanouge, 1900s– baba ghanouj, 1900s– baba ghanoush, 1900s– babba gannouge, 1900s– babba ganoush, 1900s– babba ghanouj, 1900s– babba ghanoush.

Origin: A borrowing from Arabic. Etymon: Arabic bābā ġannūj.

Etymology: < Arabic bābā ġannūj < bābā father, daddy (see baba n.²) + ġannūj coquettish, coy, perhaps with reference to its supposed invention by a member of a royal harem.

A Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini.

ΚΠ

1938 S. Middleton Dining, Wining, & Dancing in N.Y. 73 The meal begins with sesame seed, ground to a paste and mixed either with eggplant or simple oil and lemon juice and called either Babba Gannouge or Hommes Lit Tahena.

1959 M. K. Khayat Food from Arab World 128 Baba ghannouj... Considered best when heavily laden with the freshest garlic, and is excellent as a meza or cocktail dip.

1986 J. Ridgwell Middle Eastern Cooking 28 (heading) Baba Ghanoush... Aubergine and tahini purée.

1995 Guardian 2 Sept. (Weekend Suppl.) 42/2 Top each pitta shard with baba ganoush and pile of chargrilled vegetables.

2004 Time Out N.Y. 16 Sept. 61/1 Snack on classic Middle Eastern fare like stuffed grape leaves, hummus and baba ghanoush.

This entry has been updated (OED Third Edition, June 2011; most recently modified version published online December 2021).

单词	baba ganoush
释义	baba ganoushn. Brit. /ˌbɑːbə ɡəˈnuːʃ/, U.S. /ˌbɑbə ɡəˈnuʃ/ Forms: 1900s– baba gannouge, 1900s– baba gannouj, 1900s– baba gannoush, 1900s– baba ganouge, 1900s– baba ganouj, 1900s– baba ganoush, 1900s– baba ghannouj, 1900s– baba ghannoush, 1900s– baba ghanouge, 1900s– baba ghanouj, 1900s– baba ghanoush, 1900s– babba gannouge, 1900s– babba ganoush, 1900s– babba ghanouj, 1900s– babba ghanoush. Origin: A borrowing from Arabic. Etymon: Arabic bābā ġannūj. Etymology: < Arabic bābā ġannūj < bābā father, daddy (see baba n.²) + ġannūj coquettish, coy, perhaps with reference to its supposed invention by a member of a royal harem. A Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini. ΚΠ 1938 S. Middleton Dining, Wining, & Dancing in N.Y. 73 The meal begins with sesame seed, ground to a paste and mixed either with eggplant or simple oil and lemon juice and called either Babba Gannouge or Hommes Lit Tahena. 1959 M. K. Khayat Food from Arab World 128 Baba ghannouj... Considered best when heavily laden with the freshest garlic, and is excellent as a meza or cocktail dip. 1986 J. Ridgwell Middle Eastern Cooking 28 (heading) Baba Ghanoush... Aubergine and tahini purée. 1995 Guardian 2 Sept. (Weekend Suppl.) 42/2 Top each pitta shard with baba ganoush and pile of chargrilled vegetables. 2004 Time Out N.Y. 16 Sept. 61/1 Snack on classic Middle Eastern fare like stuffed grape leaves, hummus and baba ghanoush. This entry has been updated (OED Third Edition, June 2011; most recently modified version published online December 2021). < n.1938
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