Lentil, Eggplant, and Pomegranate Bowl

Name: Lentil, Eggplant, and Pomegranate Bowl (Rumaniyya)
Yield: Serves 6–7
Cuisine: Middle Eastern
Ingredients: 3 tablespoons pomegranate molasses plus ¼ cup (60 milliliters) freshly squeezed lemon juice (or the juice of 3 white pomegranates, where available); 5 cloves garlic; 1½ teaspoons salt; ½ teaspoon cumin; 1½ tablespoons dill seeds; 2 heaping tablespoons flour; ¾ cup (150 grams) brown lentils, picked over and rinsed; 1½ pounds (750 grams) unpeeled eggplant, cut into 1-inch (2½ centimeters) pieces; Red pomegranate seeds and dill (for garnish); 1 onion, very finely chopped; ½ cup extra virgin olive oil; 2 tablespoons red tahina (or 2 tablespoons regular tahina whisked well with 1 teaspoon toasted sesame oil)

Rumaniyya

Preparation info

Serves
6–7

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

This unusual late-summer vegetarian dish, known as habbit rumanna by Palestinians from Yaffa and El Lydd, combines sour pomegranate juice— extracted from a unique variety of green pomegranate known as the Babylonian White Pomegranate—with lentils and eggplants. As white pomegranates are probably not available, this recipe substitutes their juice with diluted pomegranate molasses. A perfect dish for bidding goodbye to summer on the first cool day of f

Ingredients

Method

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Part of

One-Bowl Meals

Um Imad

Fay

2 years ago from Australia

It was vego night at home, so the CKBK search function found me this based on available ingredients. It is a homestyle dish, comforting, with a melange of flavours from the tingle of chilli, tang of pomegranate and nuttiness of tahini. The topping of crispy onion and pomegranates added texture. We served it with a dollop of yoghurt and some bread. I found the serving size was closer to 4-5 people. Or maybe it was so good we wanted more…

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