Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rummaneyye. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Sumaghiyyeh is a traditional Palestinian dish originating from Gaza City. It's made with a combination of sumac-infused water, tahini, and flour. Is Online Rummy Legal In India?
Rummaneyye is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Rummaneyye is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook rummaneyye using 12 ingredients and 4 steps. Here is how you can achieve 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
- Prepare - 2-3 cups of boiled water
- Get - 1 head of garlic, crushed
- Take - 4 small green chili peppers (optional)
- Make ready - 1 Tbsp dill seed
- Make ready - 2 Tbsp flour
- Get - 1 Tsp citric acid (optional)
- Take - 2 Tbsp cumin powder
- Get - Salt and pepper according to preference
- Take - 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.
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 cumin are cooked until tender. Rumana (Arabic: رمانة ; Hebrew: רֻמָּנָה, רומאנה ) is an Arab village in northern Israel. Located near Nazareth, it falls under the jurisdiction of al-Batuf Regional Council. Beat the computer, or play online with friends or other Rummi fans.
So that’s going to wrap it up with this exceptional food rummaneyye recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
