Rummaneyye. Rummaneyye is a traditional Palestinian dish made with a combination of lentils, eggplants, olive oil, garlic, flour, pomegranate juice, cumin, and coriander. The lentils, eggplant cubes, salt, pepper, and. Since we are already in pomegranate season, Rummaneyye (which means pomegranate-ish) was the obvious choice, I was already familiar with the name but was pleasantly surprised to learn that.
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Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, rummaneyye. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Rummaneyye is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Rummaneyye is something that I have loved my entire life.
Rummaneyye is a traditional Palestinian dish made with a combination of lentils, eggplants, olive oil, garlic, flour, pomegranate juice, cumin, and coriander. The lentils, eggplant cubes, salt, pepper, and. Since we are already in pomegranate season, Rummaneyye (which means pomegranate-ish) was the obvious choice, I was already familiar with the name but was pleasantly surprised to learn that.
To begin with this recipe, we have to first prepare a few ingredients. You can have rummaneyye using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rummaneyye:
- {Take of - 2-3 cups green or brown lentils, rinsed.
- {Take of - 2-3 medium size eggplant, cut into bite-size cubes.
- {Make ready of - Juice of 2 kilos of pomegranate (2-3 cups) or substitute with 1 cup pomegranate molasses.
- {Prepare of - 2-3 cups of boiled water.
- {Take of - 1 head of garlic, crushed.
- {Get of - 4 small green chili peppers (optional).
- {Prepare of - 1 Tbsp dill seed.
- {Prepare of - 2 Tbsp flour.
- {Make ready of - 1 Tsp citric acid (optional).
- {Make ready of - 2 Tbsp cumin powder.
- {Prepare of - Salt and pepper according to preference.
- {Get of - Grains of pomegranate for garnish.
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Instructions to make Rummaneyye:
- In a medium-size pot, add rinsed lentils and 2 to 3 cups of boiling water (make sure it's completely covered) Cover the pot and let it cook on low heat for about 10 minutes till lentils are half-cooked. Add eggplant cubes. Stir and leave for another 10 to 15 minutes until lentils and eggplants are tender and totally cooked. Make sure to add the juice of 1 lemon at this stage to prevent eggplants discoloration due to oxidizing..
- In a mortar, crush together garlic, chili pepper and dill seeds then add to the lentils mixture. Dissolve flour in pomegranate juice and add to the pot using a strainer to hold any undissolved flour lumps. Keep stirring. You can add 2-3 Tbsp of pomegranate molasses of you find the pomegranate juice not sour enough..
- Add cumin. Make sure not to add it at any earlier stage since cooking cumin for long will result with a bitter taste. You can add the citrus acid as well. let it all cook till the mixture starts thinking up. If the consistency is too thick you may add water, if it’s thin you can add flour. The thickness should be good enough to be able to eat it with Arabic bread..
- Pour the mixture in a deep plate. You may season with olive oil and garnish with grains of pomegranate. Serve hot, warm or cold with Arabic bread (pita bread) as per your preference. You can serve radish, green spring onions, pickles and olives next to it..
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