Baba ghanoush
2 medium eggplants
2 cloves garlic
3 tbsp mayonnaise
¼ cup lemon
2 tsp salt
1 tsp sugar
Yields 4 cups
Tip: For a smoky flavor place eggplants on bottom of the oven and roast as below, or char the outside of the eggplants by placing them on the flame of a gas stove, turn eggplants until they are charred on all sides and then continue to roast them in the oven.
Roast eggplants in a 350 degree oven for 30-45 minutes
Remove eggplants, cool, scoop out flesh and discard peel
Place cooled eggplants and the rest of the ingredients in food processor and pulse
Arabishe Salat
This salad tastes and smells incredible. A great way to use up any extra tomatoes.
6 medium ripe tomato’s
½ red pepper
1/3 cup fresh parsley
2 cloves garlic
½ tsp cumin
2 tsp salt
1 tsp crushed red pepper flakes (add more for more heat)
Yields 4 cups
Place all ingredients in food processor and pulse
Tip: Place folded tissue/napkin in ready dip with one side sticking out – this will absorb extra water.
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looking at bitayavon recipes always makes me hungry!
is because in the old days it used to grow in the wheat fields….. some people dont eat sharp thing on rosh hashana including chilli peppers and garlic but most people stay away from nuts and sour things like vinegar or too much lemon – also only on rosh hashana
I’ve only heard of no garlic on Pesach. Where is the source for that? And differering opinions on the nuts and sour stuff.. Many only adhere to that over Rosh Hashonoh, not all of Tishrei.
Nothing like flame roasted baba!!
No garlic – never heard of that thought it was just sour things and nuts???
Thank you Bitayavon!
I love the your magazine, kol hakavod!
keep it up – tried these they were great though we left out the garlic b/c we dont eat garlic till hoshana rabo, will try the full recipe tom for last days.
thanks again collive and bitayavon
I love tomato dip – will try this version
thanks im always looking for good dip recipes and so far bitayavons recipes have been really good
do you mean tahina? yes i have done that before and it is really good but there are many variations to this recipe and this is the classic “american style” babaghanoush
you know the real babganush doesn’t call for mayonnaise it really supposed to have thine…..
Thanks for sharing!!
I made the last pecan, pomegranate salad… and it came out delicious. I’ve made it 3 times since.
Thanks col for featuring these great recipes.
hahaha lol what is this half midleeastern half polish??:)