Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, rummaneyye. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. Human eye, specialized sense organ in humans that is capable of receiving visual The anatomy of the eye includes auxiliary structures, such as the bony eye socket and.
Rummaneyye is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Rummaneyye is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have rummaneyye using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rummaneyye:
- Make ready - 2-3 cups green or brown lentils, rinsed
- Take - 2-3 medium size eggplant, cut into bite-size cubes
- Take - 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
- Make ready - 4 small green chili peppers (optional)
- Make ready - 1 Tbsp dill seed
- Prepare - 2 Tbsp flour
- Prepare - 1 Tsp citric acid (optional)
- Make ready - 2 Tbsp cumin powder
- Get - Salt and pepper according to preference
- Make ready - 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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