Practical Way to Preparing Tasty ‏Rummaneyye

Hoping to eat ‏Rummaneyye a best restaurant's, but for a few causes are not able to go to restaurants. This site gonna guide you with useful ways on preparing a ‏Rummaneyye like a famous chef made.

We hope you got insight from reading it, now let's go back to ‏rummaneyye recipe. To make ‏rummaneyye you only need 12 ingredients and 4 steps. Here is how you do that.

To prepare an extraordinary ‏Rummaneyye, below are the ingridients needed:

1. Prepare of - 2-3 cups green or brown lentils, rinsed.
2. Prepare of - 2-3 medium size eggplant, cut into bite-size cubes.
3. Provide of - Juice of 2 kilos of pomegranate (2-3 cups) or substitute with 1 cup pomegranate molasses.
4. Take of - 2-3 cups of boiled water.
5. Get of - 1 head of garlic, crushed.
6. Provide of - 4 small green chili peppers (optional).
7. You need of - 1 Tbsp dill seed.
8. Use of - 2 Tbsp flour.
9. Take of - 1 Tsp citric acid (optional).
10. Get of - 2 Tbsp cumin powder.
11. Prepare of - Salt and pepper according to preference.
12. You need of - Grains of pomegranate for garnish.

After readying the materials, next you are good to cook your tasty ‏Rummaneyye by following the instructions below:

1. ‏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..
2. ‏ 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..
3. ‏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..
4. ‏ 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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Recipe : ‏Rummaneyye

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step by step to make ‏Rummaneyye

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