Polka dot Baba Ghanoush
A colorful side dish can be made by adding the grains of a sour grenade to an otherwise classical looking Baba Ghannoush.
Hot Baba Ghannoush
For a hotter version, sprinkle hot pepper spice over the dip, or add Italian Santo oil
An excellent accompaniment to the two traditional savory sesame sauces (Baba Ghanoush & Hummos Tahina) is broiled lamb, also called Shish kebab, or Lahm Meshui. Marinate 1 kilogram lamb fillet with 12 small white onions, 6 tomatoes cut in quarters, 4 green peppers cut in slices, two tablespoons Cortas Extra Virgin Olive Oil, dried oregano, and salt to taste. Leave covered and refrigerated for a few hours or overnight.
Chop meat into one-inch cubes. Spear on to skewers, allowing six pieces of meat per person. Alternate meat with onions, tomatoes, and peppers. Broil under a very hot flame, or over charcoal until outside is well browned and sizzling. If broiled in the oven, sprinkle a little olive oil over meat before broiling so that it will not dry out.