Waiting for a cook

Baba Ganoush

Egypt

What we know so far

Baba ganoush is the Levantine smoky aubergine dip that Egypt long ago made its own: whole aubergines charred on a gas flame or over coals until the skin is black and the flesh collapses, then mashed with tahini, garlic, lemon or lime, olive oil and, in Egyptian kitchens, a little cumin and coriander. It sits on every mezze table and beside every grilled meal from Alexandria to Aswan, and it is scooped up with baladi bread. Egyptian grandmothers roast the aubergine straight on the burner; that smoke is the whole point.

The draft was written from 3 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Baba Ganoush

Egypt

What we know so far

The draft was written from 3 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting