Rummaniyeh

The Quirky Foodster Team

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Servings

Ingredients

Brown or green lentils, rinsed — 200 g (7 oz)
Large eggplant, cubed — 1
Onion, chopped — 1
Garlic, minced — 4 cloves
Pomegranate molasses — 100 g (3.5 oz)
Tahini — 3 tbsp
Olive oil — 3 tbsp
Water — 1.2 L (40 fl oz)
Salt — to taste
Pomegranate seeds, to garnish

Method

Simmer the lentils in the water for 20 minutes until nearly tender.
Meanwhile, heat the olive oil in a frying pan and fry the eggplant cubes until golden; set aside.
Add the onion and garlic to the lentil pot and continue simmering for a further 15 minutes.
Stir in the fried eggplant, pomegranate molasses and tahini, mixing well.
Simmer for a further 10 minutes until the stew thickens slightly.
Season with salt and garnish with pomegranate seeds before serving with rice.

Introduction: A rich, tangy lentil and eggplant stew flavoured with pomegranate molasses and tahini, a Gaza specialty with a distinctive sour-nutty character.

Cultural Background: Rummaniyeh is closely associated with Gaza's distinctive culinary tradition, its combination of pomegranate molasses and tahini reflecting the region's particular love of bold, tangy flavour combinations.

Tips: Fry the eggplant separately first so it develops good colour and flavour before being added to the stew. Stir in the tahini gradually, as it can thicken the stew quickly.

Variations: Adjust the pomegranate molasses to taste for a more or less pronounced tang. Add a chopped chilli for a little heat, a common Gazan touch.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if needed.

FAQs:

Q: What region is rummaniyeh from?

A: Gaza, known for its distinctive, boldly flavoured culinary tradition within Palestinian cuisine.

Q: What does 'rummaniyeh' mean?

A: It derives from 'rumman', the Arabic word for pomegranate, referencing the pomegranate molasses central to the dish.