Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, rummaneyye. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Rummaneyye is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Rummaneyye is something which I have loved my entire life. They are nice and they look wonderful.
So I decided to contact my friend for her recommendation of the most popular Gazan dishes, and of which she nominated three, Rummaneyye, Summaqeyye, and Duqqa. 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.
To begin with this recipe, we have to prepare a few ingredients. You can have rummaneyye using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rummaneyye:
- Take - 2-3 cups green or brown lentils, rinsed
- Get - 2-3 medium size eggplant, cut into bite-size cubes
- Prepare - Juice of 2 kilos of pomegranate (2-3 cups) or substitute with 1 cup pomegranate molasses
- Take - 2-3 cups of boiled water
- Prepare - 1 head of garlic, crushed
- Get - 4 small green chili peppers (optional)
- Take - 1 Tbsp dill seed
- Prepare - 2 Tbsp flour
- Prepare - 1 Tsp citric acid (optional)
- Prepare - 2 Tbsp cumin powder
- Take - Salt and pepper according to preference
- Get - Grains of pomegranate for garnish
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Steps 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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