PALESTINIAN RUMMANYIEH

By Bisan Battrawi
@zaatarqueen

Published in the TML Magazine Issue 14, 2021

Ingredients
  • 2 cups brown lentils, washed and drained
  • 4 cups of water, plus extra as needed
  • 3 large eggplants, cubed into about 3 cm cubes
  • Juice of 3 pomegranates (preferably sour) which yields about 4 cups
  • 4 tbsp all-purpose flour
  • Juice of 1⁄2 lemon
  • 1 small white onion, thinly chopped
  • 4 garlic cloves, crushed
  • 2 tbsp olive oil, plus extra for serving
  • 1 tbsp ground dill leaves
  • 4 tbsp tahini
  • 1.5 tbsp salt, separated
  • Pomegranate seeds for garnish
Instructions
  1.  In a large pot, place the lentils with about 1 tsp of salt and 4 cups of water and bring to a boil on high heat. Reduce the heat and simmer, covered, until half-cooked, about 15 minutes.
  2.  Add the eggplant cubes with a pinch of salt. If the water has evaporated, add 1 more cup of water to the pot. Simmer, covered, on low heat.
  3. In the meantime, pour the pomegranate juice into a mixing bowl and whisk in the flour making sure it’s completely mixed and no clumps have formed. Add the lemon juice and mix. Pour the pomegranate juice mixture onto the eggplant- lentil mixture and mix well. Continue to simmer, covered on low heat until you get a smooth yet thickened texture (total time should be around 15-20 minutes).
  4. Using a mortar and pestle, grind the onions, garlic and dill until all the juices have come out. Preheat a skillet with the olive oil and fry the onion-garlic paste until fragrant. Pour onto the lentils and mix well.
  5. Once everything is cooked (after about 20 minutes), add the Tahini and mix well.
  6. Remove from the heat and let it rest for at least 15 minutes before transferring into serving bowls. Serve when cooled, topped with a drizzle of olive oil and pomegranate seeds. You may serve it with bread or it can be eaten directly with the spoon.

Enjoy! Sahtain!

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