Recipe Catalog
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The recipe was shared by the chef and co-owner of Sky Food Café Valentin Naumkin.
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Ravioli with baba ghanoush and gorgonzola sauce is a refined dish that combines Italian pasta and Middle Eastern dip. Tender ravioli filled with creamy baba ghanoush gain a special depth of flavor from the smoky notes of roasted eggplant and the tangy hints of tahini, garlic, and lemon. Their delicate texture pairs beautifully with the velvety gorgonzola sauce, which has a rich creamy taste with the characteristic sharpness of blue cheese. The origins of baba ghanoush lie in Middle Eastern cuisine, while ravioli is a classic Italian heritage, making this recipe an unusual gastronomic synthesis. The ravioli are served hot, generously covered with aromatic cheese sauce that complements their soft texture. This dish is perfect for a dinner with loved ones or a festive feast when you want to enjoy sophisticated flavors and a rich palette of aromas.
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Baba Ganoush is a traditional Arab appetizer, an exquisite creamy dip that delights with its velvety taste. Its roots go deep into the Levant, where eggplants are roasted to tenderness and mixed with tahini, garlic, and lemon juice. This recipe reveals the depth of flavor: smoky notes of eggplant, soft nutty tahini, and a hint of lemon create a harmonious blend. Paprika and sesame add a subtle aromatic touch. Baba Ganoush is the perfect companion for fresh bread, pita, and vegetable snacks. It can adorn any table setting, whether it's a traditional Eastern dinner or a simple friendly evening. Its smooth texture and rich flavor make it an indispensable element of Mediterranean cuisine.
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Baba Ganoush with natural yogurt is a delicate and aromatic dip from the depths of Arab cuisine. Its roots trace back to the Levant, where eggplants are valued for their ability to acquire a smoky, rich flavor after roasting. In this version of the classic recipe, the juiciness of eggplants is harmoniously complemented by the refreshing tang of natural yogurt and tahini sesame paste. Lemon juice adds brightness, garlic brings spiciness, while cumin and cilantro add an Eastern note that creates a magical palette of flavors. After cooling, Baba Ganoush becomes even thicker and richer, with finishing olive oil and paprika giving it an appetizing hue and velvety texture. It pairs perfectly with warm lavash, pita or fresh vegetables, making it a versatile snack for any meal.
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Recipe from the Moscow restaurant "Babel".
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Baba Ganoush is a traditional Lebanese dish that delights with its delicate flavor and aroma of Eastern spices. Roasted eggplant gives it softness and a smoky note, while tahini adds nutty richness. Lemon juice brings a fresh tang, and pine nuts add an exquisite texture and refined crunchiness. This dish pairs perfectly with warm lavash or fresh vegetables. Baba Ganoush is a wonderful appetizer that showcases the rich culinary culture of the Levant.
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A classic Middle Eastern appetizer that can be eaten on its own, with bread, or as a cold or hot side dish. Best paired with cheese and lamb dishes.
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Baba Ghanoush made from grilled eggplants is a refined dish of Arabic cuisine, captivating with its rich smoky aroma and creamy texture. Its roots trace back to ancient times in the Middle East, where eggplants were a key ingredient in many dishes. Grilled, they gain depth of flavor, and their soft flesh harmonizes with the spiciness of tahini, the freshness of lemon juice, and the aroma of garlic. This dish pairs perfectly with warm flatbreads or pita, transforming into a versatile appetizer that delights both gourmets and lovers of traditional Eastern cuisine. Baba Ghanoush is not just food; it's a flavor journey revealing the secrets of ancient culinary traditions where fire and spices turn simple ingredients into a gastronomic masterpiece.
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Grilled sweet potato baba ghanoush is an interpretation of the classic Arabic dish that brings a rich sweet-smoky flavor. Its roots lie in Middle Eastern culinary traditions where eggplant plays a key role. However, here it is replaced by sweet potato, which gains caramel notes and a tender texture when grilled. The addition of tahini and lemon juice makes it creamy and refreshing, while garlic adds a hint of spiciness. The dish pairs perfectly with pita or flatbreads and can be used as a dip, side dish, or standalone snack. It will delight lovers of Arabic cuisine and those seeking new flavor discoveries. Sweet potato baba ghanoush is a harmony of sweetness, smokiness, and earthy tahini notes that leave a long and pleasant aftertaste.
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Grilled summer squash baba ghanoush is an exquisite Arabic dip that delights with its velvety flavor and light smoky note. This recipe is a creative interpretation of classic baba ghanoush, where tender summer squash replaces the traditional eggplant, highlighting its natural sweetness. Historically, baba ghanoush originates from the Levant and is an integral part of Eastern cuisine. Grilling gives the squash a subtle campfire aroma that beautifully complements the brightness of lemon juice, the nutty depth of tahini, and the spiciness of garlic. The dish is perfect as a dip or sauce for fresh flatbreads and pitas, as well as an original accompaniment to meat and vegetable dishes. Drizzled with olive oil and sprinkled with sumac and Aleppo pepper, this baba ghanoush becomes a gastronomic delight.
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Grilled beet baba ghanoush is an original variation of a traditional Eastern dish rooted in Arab cuisine. Typically made from eggplants, the grilled beet adds a sweet, smoky flavor and velvety texture. This dish combines the earthy depth of root vegetables with the nutty creaminess of tahini and a hint of lemon juice's acidity. Beet baba ghanoush pairs perfectly with pita, lavash, or fresh vegetables. It can be used as a dip, spread, or even a side for meat and vegetable dishes. In Arab gastronomy, this dish embodies hospitality and culinary art. Serving it with olive oil, sumac, and Aleppo pepper enriches the flavor with spicy, slightly citrusy notes.
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An important point in preparing this Arabic appetizer: the eggplants must be baked over an open fire so that the aroma of smoke generously permeates the pulp. If you only have an oven and an electric grill at hand, the effect of "smoky food " can be enhanced with smoked paprika, this is the advice of Maxim Lyubimov, chef of the Rostov restaurant Leo Wine & Kitchen. Cumin, coriander and caraway add the necessary Maghreb accent. Just before adding to the dish, be sure to fry the cumin in a hot frying pan - this way its thick, slightly metallic smell will be brighter.
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The recipe was shared by Vladimir Bogozhavets, chef of the Maroon restaurant.
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A classic Middle Eastern dip made from baked eggplant that can also be used as a spread.
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Baba Ganoush is a refined gift of Mediterranean cuisine that embodies the best traditions of Eastern flavors. This delicate, aromatic dip made from roasted eggplants has a rich, slightly smoky taste complemented by nutty notes of tahini and the refreshing tang of lemon juice. Garlic and spices add expressiveness while cilantro brings freshness. The origins of Baba Ganoush date back centuries and have spread across various countries in the Middle East and Mediterranean. Ideal as an appetizer, it is traditionally served with warm lavash, pita or fresh vegetables. This dip pairs wonderfully with meat dishes, fish and even vegetarian treats. Each bite carries the warmth of home, the aroma of ancient bazaars and endless gastronomic delight.
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