Those who are saying he copied from Indian recipe, please breathe. These two dishes are used in Iran and many other countries. Give the credit to this man who took the time out to show us how to make these two dishes.
@@hiamhere678babaghanouj and Muttabal are the two most popular appetizers in LEBANON and is authentically Lebanese. Other cultures may have different variations of it but it’s Lebanese.
My Lebanese grandmother taught me how to make Mutabbal (the second one). Hers is a bit different: she adds a bit of yogurt with the tahini for colour and for richness. Also, if you only have an electrical stove like me, you can just broil the eggplants in the oven!
I’m British Lebanese and my parents and family don’t add yoghurt as in our region of Lebanon we keep it vegan as many Christian Lebanese tend to fast alot throughout the year. Also many people can be milk/lactose intolerant so dairy is kept out as much as we can. Finally, we don’t add cumin or black pepper to moutabel.
I love the simple, straighforward and clear preparation and presentation! Since coming to the middle east, I have grown to love the food! Along with the fattoush, tabbouleh and hummus, I super love these side dishes! Im a sucker for side dishes from different cuisines!
I’m so happy I found your channel. I’m Cuban living in Hollywood,Florida and I have visited Turkey three times. I’m going back September 6,2022.We love Turkey and the delicious food. On my RUclips channel, I like to cook the food from each Country I choose and dress up with their attires for the presentation.I watched the soap opera:Sultan Suleiman and fell in love with Turkey.My boss at the hospital is from Turkey, and we were told to try all the delicious Turkish Cuisine. I’m choosing one or more of your dishes and I will let my viewers now about you and your channel. I already subscribed to your channel. Thank You so much.
It's great that you are making it simple and easy to follow for your viewers. It's always helpful to have tasty and healthy recipe options, and I'm sure your followers appreciate it. Keep up the good work!
I have tried making both if them But i baked the eggplants in the oven and remove the inside part from the skin. It was delicious, too. Thanks for sharing Chef.
Excellent eggplant recipe; a different one for me. Growing up my mother will broil the eggplant in open flame, skin, chop then saute with onions and tomatoes. Love it. This recipe looks great. Thanks. 😊
It's so amusing that how two different countries have such similar dishes! 🤤 In my country India, we've _Baingan ka Bharta_ which is a lot similar to the first recipe u showed.
Your real baba ganoush recipe is kind of similar to Baingan ka bharta (mashed egg plant) from my country Pakistan. Except that I fry onion garlic and tomatoes in oil with seasoning and then add the eggplant in it. I don’t use lemon tho. But this my only favorite way of eating egg plant because I like the smokiness.
I tried your baba ganoush recipe. I loved it! Now it's a regular for me in the scorching heat of Delhi summer these days. It is so labour-light and everything can happen together Plus your simple steps were so easy to follow. Thanks a lot Hungry Man! I'm a hungry woman who just cannot toil in the kitchen. Bowl fulls of your dishes will keep me from starving while i struggle thru my trauma. ❤😊
Thanks for these recipes! I wish I knew some of those tips last week, when I tried Baba Ganoush for the first time. I made it without the onion, garlic, tomato and cumin. Your version looks better, so I have to try it again ;) edit: just saw the video is 9 days old, somehow I missed it... would have been the perfect timing :/
I’m British Lebanese and learnt through my parents and extended family members about making moutabel. You did it very well yet we don’t add cumin or black pepper as you are overpowering the spices over the smoked aubergines. Each to their own I suppose yet everything was good, especially baba-ganoush where you roasted the tomatoes and chillies. In Lebanon, a monk invented salatat rahib (meaning monk’s salad) where it’s similar to baba-ganoush but using fresh salad ingredients of tomato, radish, bell peppers, parsley & salt with a garlic lemon and oil dressing. I will try your baba-ganoush
Hello Firat, high respect to you and to your achievements in the Turkish cuisine, excellent recipes techniques and ingredients. Baba Ganouch recipe is very satisfying and i agree with everything you did 👌🌶 No need to infuse or use any cumin in Mutabbal, it is just grilled eggplant and tahini sauce.Neither any black pepper.The sprinkle of sumac is a king move👍🌶
Brilliant recipe and brilliant presentation! This is exactly the way recipes should be represented so congratulations - got to go since I have some aubergines in the garden to pick! Thanks for this!
Thank u dear sir In egypt the baba ghanoosh is made without tomatoes and parsley, its made with tihini , also , all other ingredients, eggplant + jalapeño or bell pepper + garlic + onion are roasted altogether in oven If we roasted the eggplant in oven and added fresh tomatoes , parsley , garlic and onion, it's just plain eggplant salad U can eat portions of Both versions without knowing it , simply delicious 😋
Actually in baba ganoush we don't use lemons in the original recipe, instead of we use pomegranate molasses and believe me it makes its taste alot different and more delicious 😋😋
The first plat is the same like us here in Algeria but we called Tchekchoka and there is some regions too in Algeria say it Baba ghanouj too ... thank you
Perfect dish! I made it for the first time and I'm amazed. I'm trying to go low carb as much as possible and this can be a main dish or side in many of my meals. Thank you so much
Uh ohh. Now, hubby won't eat anything with eggplant in it in such an overt way so it's all my babagnoush. And I don't think it's going to last the next few hours for lunch. Got ma'fork, got a happy palate.. need a lock on the lid of that thing. So good. Thanks!
It’s incredible to see how fabulous is Lebanese food and how We Americans, but also the Brits, French, Canadians, Australians, Dutch, Turks, Greeks are adopting it because it’s so healthy and tasty. When I first came to Turkey ( as a teenager) they hardly knew what hummus, falafel, baba ganouj and mutabal were. Now the Turks are catching up and trying to become experts in making It. They need to get a Lebanese or a Syrian on board to teach them how to make it properly, the way my Lebanese friends taught me.
Baba ganoush is exactly the same we make in India, we call it baingan ka bharta or baingan ka chokha. Though there are little bit of differences in the cooking style. We also roast the brinjal aka aubergine aka eggplant.
Very interesting recipes. Greetings from Bangalore in India. Here we have a version which is sort of a combination of both your versions. We roast the egg plant as you do and mash the flesh. To this we add the onion, garlic, ginger, tomato and the spices. Finally top it up with a mix of roasted peanut and sesame powder. There is another version from Northern India which is called baingan bartha, which is also very similar but a gravy dish. Both dishes are very tasty and popular. The similarities are striking. I would like to try your recipes as a dip for snacks. Thank you for this video.
Thank you for this post, and even more thanks for all comments that follow: I have to confess that keeping with this recipe, and all previous attempts to make baba ganoush accoridng to different recipes, I always get a disappointing result - some moderately savoury mash with specks of burnt skin. The taste is never as intense as I wish, and usually one element dominates - lemon, onion, cumin, salt - but never a good balance. Please put me straight on two questions - is the problem the quality of the aubergine to start with, or is there an element of timing and marination?
R eee we Bengalis ( in India ) called the 1st dish BEGUN PORA. 😄 . We use mustard oil for a sizzling taste. As India is a country of different beautiful languages, in some languages it also called BENGAN BHARTA.
Those who are saying he copied from Indian recipe, please breathe. These two dishes are used in Iran and many other countries. Give the credit to this man who took the time out to show us how to make these two dishes.
Hhhh😂funny..u r stealing arabic culture as usual
Indians…have nothing to do, only complain 😅
@@hiamhere678 EGGPLANTTTTTTT IS ARABIC YOU CANT USE IT IN ANY OTHER CUISINE HAAHHAHAHAH MOMMY I SAID IT AGAIN LOOKKKK
@@hiamhere678babaghanouj and Muttabal are the two most popular appetizers in LEBANON and is authentically Lebanese. Other cultures may have different variations of it but it’s Lebanese.
Finally someone is setting the record straight on what baba ghanoush really is
My Lebanese grandmother taught me how to make Mutabbal (the second one). Hers is a bit different: she adds a bit of yogurt with the tahini for colour and for richness. Also, if you only have an electrical stove like me, you can just broil the eggplants in the oven!
I’m British Lebanese and my parents and family don’t add yoghurt as in our region of Lebanon we keep it vegan as many Christian Lebanese tend to fast alot throughout the year. Also many people can be milk/lactose intolerant so dairy is kept out as much as we can. Finally, we don’t add cumin or black pepper to moutabel.
Yes, you are right.
the original recipe which is very popular must have yogurt in it.
Yes I am working in Dubai in Arabic Food Mutabal is made with yougort eggplant and tahina
yogurt optional.
👅
I love the simple, straighforward and clear preparation and presentation! Since coming to the middle east, I have grown to love the food! Along with the fattoush, tabbouleh and hummus, I super love these side dishes! Im a sucker for side dishes from different cuisines!
Why do you say you are a sucker for dishes from another country? You should been proud of your arab dishes , they are very rich in vitamines.
Me too❤😂
I’m so happy I found your channel. I’m Cuban living in Hollywood,Florida and I have visited Turkey three times. I’m going back September 6,2022.We love Turkey and the delicious food. On my RUclips channel, I like to cook the food from each Country I choose and dress up with their attires for the presentation.I watched the soap opera:Sultan Suleiman and fell in love with Turkey.My boss at the hospital is from Turkey, and we were told to try all the delicious Turkish Cuisine. I’m choosing one or more of your dishes and I will let my viewers now about you and your channel. I already subscribed to your channel. Thank You so much.
It's great that you are making it simple and easy to follow for your viewers. It's always helpful to have tasty and healthy recipe options, and I'm sure your followers appreciate it. Keep up the good work!
These two recipes are fantastic, as a vegan I truly appreciate them!
Thank you so much! 😊
I have tried making both if them
But i baked the eggplants in the oven and remove the inside part from the skin. It was delicious, too. Thanks for sharing Chef.
Ливанская кухня в моём сердце навсегда ❤️ Её невозможно забыть 🫶
I tried these out yesterday & they were just amazing!! Thank you :)
🥰😋Thank you for this video! Finally someone posting an informative recipe. I am tired of seeing mutabbal being called baba ganoush everywhere
So authentic , healthy and delicious recipes. Thanks
Finally someone knows the difference!! People from out of Lebanon always confuse both recipes. Luckily I've learned the right recipes in childhood.
I am Indian and I’m in love with both recipes ❤
Gonna try it soon 🍲🤤❤️❤️
Love from Bharat🇮🇳
Excellent eggplant recipe; a different one for me. Growing up my mother will broil the eggplant in open flame, skin, chop then saute with onions and tomatoes. Love it. This recipe looks great. Thanks. 😊
What my mum does too! Indian version.
Looks absolutely delicious
Excellent sharing my friend
Super recipes 😋
It's so amusing that how two different countries have such similar dishes! 🤤 In my country India, we've _Baingan ka Bharta_ which is a lot similar to the first recipe u showed.
I love baigan bartha
every type of recipe has its equivalents from every corner of the world, just the name and some spices keep changing
Ryt said
I was thinking of the same thing. Except for the molasses, more or less everything is same.
This is not your food. This is Lebanese and Syrian food
It's Looks Very Tempting and delicious 🌹🤤. Prepared Very Nicely and Very Neatly 👌👌. Enjoyed The Whole Recipe And Very Nicely Explained ♥♥🌹🌹
Your real baba ganoush recipe is kind of similar to Baingan ka bharta (mashed egg plant) from my country Pakistan. Except that I fry onion garlic and tomatoes in oil with seasoning and then add the eggplant in it. I don’t use lemon tho. But this my only favorite way of eating egg plant because I like the smokiness.
Yeah in our India too baingan ka bharta is a favourite in our homes and highway eateries called Dhabas.. 😊
So true.
I was also thinking the same while watching the recepi. Em also from Pakistan.
I tried your baba ganoush recipe. I loved it! Now it's a regular for me in the scorching heat of Delhi summer these days. It is so labour-light and everything can happen together
Plus your simple steps were so easy to follow. Thanks a lot Hungry Man! I'm a hungry woman who just cannot toil in the kitchen. Bowl fulls of your dishes will keep me from starving while i struggle thru my trauma. ❤😊
Thanks for these recipes! I wish I knew some of those tips last week, when I tried Baba Ganoush for the first time. I made it without the onion, garlic, tomato and cumin. Your version looks better, so I have to try it again ;)
edit: just saw the video is 9 days old, somehow I missed it... would have been the perfect timing :/
Better to turn on notifications just to make sure you dont miss the new videos 😊
These both look amazing! And they will go perfectly with almost any of my lamb dishes too! Looking really good my friend!
Thanks Al :)
Eat more, vegans, carnivore BBQ.
I’m British Lebanese and learnt through my parents and extended family members about making moutabel. You did it very well yet we don’t add cumin or black pepper as you are overpowering the spices over the smoked aubergines. Each to their own I suppose yet everything was good, especially baba-ganoush where you roasted the tomatoes and chillies. In Lebanon, a monk invented salatat rahib (meaning monk’s salad) where it’s similar to baba-ganoush but using fresh salad ingredients of tomato, radish, bell peppers, parsley & salt with a garlic lemon and oil dressing. I will try your baba-ganoush
Hello Firat, high respect to you and to your achievements in the Turkish cuisine, excellent recipes techniques and ingredients.
Baba Ganouch recipe is very satisfying and i agree with everything you did 👌🌶
No need to infuse or use any cumin in Mutabbal, it is just grilled eggplant and tahini sauce.Neither any black pepper.The sprinkle of sumac is a king move👍🌶
I always wanted to try and make a recipe from a different culture, your video is well made and simple to follow,
now I can try it, thank you!😊
I love both! I’ve tasted those in Qatar. Amazing food!!! 😋😋😋
This is so relaxing to watch, thanks for the great content.
Gracias por compartir éstas deliciosas recetas!
Looks delicious will be trying soon on a lovely summer day in the garden 😋
Thank you for these recipes
No confusion, absolutely done well. ❤❤
Babaganuşu denedim şahane oldu, bütün aile kaşıklaya kaşıklaya yedik, ellerinize sağlık şefim, tarif için teşekkürler
Brilliant recipe and brilliant presentation! This is exactly the way recipes should be represented so congratulations - got to go since I have some aubergines in the garden to pick! Thanks for this!
Finally someone got the names correct bravo 👏
I love both of them thanks a lot watching from Cairo Egypt.
Thank u dear sir
In egypt the baba ghanoosh is made without tomatoes and parsley, its made with tihini , also , all other ingredients, eggplant + jalapeño or bell pepper + garlic + onion are roasted altogether in oven
If we roasted the eggplant in oven and added fresh tomatoes , parsley , garlic and onion, it's just plain eggplant salad
U can eat portions of Both versions without knowing it , simply delicious 😋
Actually in baba ganoush we don't use lemons in the original recipe, instead of we use pomegranate molasses and believe me it makes its taste alot different and more delicious 😋😋
Lemon always bothered me in baba ganoush, thank you!!
Me too.
Baigan ka bharta
Looks delicious. Can you please link the pan that you used to roast the eggplants?
Thank you! Here you go: amzn.to/3crZTMv
We love to make these two delicious appetizers at least once aweek here in Syria 🇸🇾
Both of these look amazing and I am definitely going to make them. Thank you 😊
Thank you! Hope you enjoy them!
The first plat is the same like us here in Algeria but we called Tchekchoka and there is some regions too in Algeria say it Baba ghanouj too ... thank you
Amazing, thank you, I was looking to subscribe to a channel with Turkish and Middle Eastern dishes. I found it.
Thank you!
My family favored the baba ganoush! Both were delightful ❤
Both look very tempting!! Egg plant being favourite!! Thanks for sharing!!
The Mutabbal is my fav. Why? The rare, exotic mix of pomegranate against a good pita or African bread - bon appetite.
the best keeped Secret of oriental kitchen
I could be wrong, but I believe that the first meze was Mutabbal and the second one was Baba Ganoush. Folks from Lebanon to confirm 🙂
I am Lebanese too! I thought I was going crazy because that first dish is mutabal and the second is babaghanouj…Lol
First one looks delish 😋😋😋😋😋 Thank you for Healthy and delicious recipes 🤗🤗🤗😋😋😋👋👋👍👍👍👍
In Gujrat Western India we call bharta we use groundnut oil mustard powder and yogurt
Both look absolutely amazing 🎉
Perfect dish! I made it for the first time and I'm amazed. I'm trying to go low carb as much as possible and this can be a main dish or side in many of my meals. Thank you so much
Glad you liked it!!
My Syrian wife makes one hell of a Mutabl dish😋
I make a mutabaal using yogurt instead with garlic and mint in it with the eggplant. You should try :)
Yes, actually its how me make mutebbel in Turkey, with yogurt :)
@@HungryManKitchen nice!
This is fantastic....always wondered Y my baba ganoush didnt taste the way it did N country...thank u
Uh ohh. Now, hubby won't eat anything with eggplant in it in such an overt way so it's all my babagnoush. And I don't think it's going to last the next few hours for lunch. Got ma'fork, got a happy palate.. need a lock on the lid of that thing. So good. Thanks!
Thanks finally someone show the different
It’s incredible to see how fabulous is Lebanese food and how We Americans, but also the Brits, French, Canadians, Australians, Dutch, Turks, Greeks are adopting it because it’s so healthy and tasty. When I first came to Turkey ( as a teenager) they hardly knew what hummus, falafel, baba ganouj and mutabal were. Now the Turks are catching up and trying to become experts in making It. They need to get a Lebanese or a Syrian on board to teach them how to make it properly, the way my Lebanese friends taught me.
Ok
ok
Thank you for both the dishes. My family loves Middle Eastern food. Love from Pakistan.
🙏
Best recipe, cant get enough of it!
In India it is called ' Baigan ka bharta' ( first recipe)
In Pakistan we make bangan Bharta with egg plant. Made similar way. But it is a main dish, served with naan or chappati
U r recipe have made our day and u r recipe 😊 and fantastic recipe 😊 u r cooking is brilliant recipe 🤤 and many more to come 😋
This is my 2 favourite Lebanese dishes .
Mouthwatering as always splendid awesome and mind-blowing wat a recipe hats off keep sharing great stuff with love ❤️
Baba Ganoush is what I have grown up eating, perks of being a Bihari (North Indian), you get your Chokha right each time :D
Baba ganoush is exactly the same we make in India, we call it baingan ka bharta or baingan ka chokha. Though there are little bit of differences in the cooking style. We also roast the brinjal aka aubergine aka eggplant.
Baba Ganoush was also called the old lady that became a malevolent spirit after her death in the movie "Drag me to hell".
I cannot comment on which is my favourite.I like them both very much it's like asking me which is my favourite child
Very interesting recipes.
Greetings from Bangalore in India. Here we have a version which is sort of a combination of both your versions. We roast the egg plant as you do and mash the flesh. To this we add the onion, garlic, ginger, tomato and the spices. Finally top it up with a mix of roasted peanut and sesame powder.
There is another version from Northern India which is called baingan bartha, which is also very similar but a gravy dish. Both dishes are very tasty and popular. The similarities are striking. I would like to try your recipes as a dip for snacks.
Thank you for this video.
Thank you for your kind comment!
I've tried these two in restaurant and they were not made good. Yours looks delicious, should make it myself. Thanks.
Thank you for featuring suck amazing Lebanese mezzeh dishes
I never knew the difference thank you!
Amazing, only difference of few ingredients and the whole recepie is same. this Baba ganoush is known in India as baigan ka Chokha
Delicious ! Thank you for your recipe.
Australia ❤
Smoky Ness from cooking the Eggplant over a open fire is the key. Doing it on a stoventop is not the same.
Thank you for this post, and even more thanks for all comments that follow: I have to confess that keeping with this recipe, and all previous attempts to make baba ganoush accoridng to different recipes, I always get a disappointing result - some moderately savoury mash with specks of burnt skin. The taste is never as intense as I wish, and usually one element dominates - lemon, onion, cumin, salt - but never a good balance.
Please put me straight on two questions - is the problem the quality of the aubergine to start with, or is there an element of timing and marination?
Mashallah both are good recipes I will try, I too had a confusion, thanks for sharing
Amazing video and thanks for setting the record straight!!!😍😍
Thank you, really glad you liked it!
It's twisted version of famous Indian dish called "Bengan ka Bharta/Vangyacha bhareet"..!!
Nice recipes!
What is the stuff you put at 3:40?
Anybody who likes Baba Ganoush, will surely like Baigan Bharta from India.
It's 1 tsp ground cumin.
@@HungryManKitchen thanks!
Wow wow and wow you made us go hungry
Everything was so nice clean cut wonderful your photography was so great. I feel like hungry again after my dinner.
Que pintor tienen esas recetas . Mmmmm!!!
wow this looks amazing!
Traditional Baba Ganoush prepared with tahini.
Your dishes look absolutely delicious.
Thank you
From Alaska ❤️❄️⛷🇺🇸
I will try it this way thks a lot I just adore tha pan where you grilled the egg planet
All good video 👌👌
R eee we Bengalis ( in India ) called the 1st dish BEGUN PORA. 😄 . We use mustard oil for a sizzling taste. As India is a country of different beautiful languages, in some languages it also called BENGAN BHARTA.
Both are great but on top of this is your video - great job!
🙏
Wow so healthy and delicious, I will try it
I grew up on muttabel. My mom always roasts the eggplant on the grill outside because the smell is SO basic and permeates the whole house otherwise.
Yummy!! baba is a good chef
If there's no access to flame cooking, would this still work if the eggplants were roasted in an air fryer...? Thanks.
Looks so delicious and Tempting.....
Both recipes are perfect and mouthwatering....
Have a great day
Stay blessed 💗
It looks delicious, I think the cooking time is long but it's worth it
Thanks for easy and delicious recipe i like it ❤❤❤❤
The first dish is called Kyopolou - Кьопоолу, in Bulgaria
Kyopolou is kopoglu in Turkish cuisine, it's on my to do list.
@@HungryManKitchen We are excited!
They bith look delicious!
Might i advice to use the air fry device to peel the skin of vegetables such as eggplant and peppers
Amazing Thank you very much for sharing this treasure
Would love to give a try! 🎉