🇵🇸 Palestine
Rummaniyeh
A Gazan pomegranate-season dish, cooked when the fruit turns sour-sweet — proof that Gaza's kitchen makes poetry from pantry staples.
🔪 Prep: 20 min🔥 Cook: 45 min📈 Difficulty: Easy
Cooking for
4 people
✨ What makes it special
Lentils and eggplant mashed rough, soured with pomegranate juice or molasses, finished with dill seed, chili, and raw olive oil.
Ingredients
- 250 gbrown lentils
- 2 eggplants, cubed
- 150 mlsour pomegranate juice (or 3 tbsp molasses)
- 6 clovesgarlic
- 1 tspground dill seed
- 1 green chili
- 4 tbspolive oil
- 2 tbspflour (to thicken)
Method
- 1
Boil the lentils until soft, then add the eggplant cubes and cook until collapsing.
- 2
Mash roughly in the pot — rustic, not smooth.
- 3
Stir in pomegranate juice and a flour slurry; simmer until it thickens like porridge.
- 4
Pound garlic, chili, and dill seed; fry briefly in olive oil and fold through.
- 5
Serve warm or at room temperature, flooded with raw olive oil and bread alongside.
🍽 On your table
How this dish looks served for 4