Good evening, Raffies!
Today we are going to Palestine and we are going to enjoy a simple, yet delicious, dish: Rummaneyye. To be really correct, it is a dish from the Gaza region, although its origins lie elsewhere.
The fact that this dish combines lentils, aubergines, garlic, spices and pomegranate intrigued me, so I had to try it!
As for the recipe, I have followed this version:
3/4 c brown lentils
2 tbsp olive oil
5 cloves of garlic
1 tbsp flour
1 c pomegranate molasses
1 tbsp cumin powder
coriander or parsley to decorate
pomegranate grains for garnish
1 pinch of chili
Start by placing the lentils in water overnight. Rinse them and boil the in enough water to cover them completely for about 15 minutes.
In the meantime, cut the aubergine into bite sized pieces and crush the garlic. Also chop the coriander.
If you do not have ready pomegranate molasses, prepare them by mixing pomegranate juice 1 c, with 2 tbsp lemon juice and 1/2 c sugar. Bring it to a boil and keep on stirring until it thickens.
After 15 minutes, add the aubergine, salt, pepper and cumin to the lentils and cook for 15 minutes until the ingredients are well done. Heat the olive oil in a frying pan and add the garlic, coriander and flour. Mix well and cook until the garlic is golden. Add to the lentils. Mix well and cook for about 5 minutes. Now add the molasses and stir some more. If you would like to, you can add some chili – I personally preferred the flavour with the pinch of spiciness.
Serve with pomegranate on top and some coriander or parsley for garnish. Eat with freshly baked bread.
I really liked this dish. It was easy and quick to make and the flavour was delicious: sweet, but salty and slightly spicy.