Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, ‏rummaneyye. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

‏Rummaneyye is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. ‏Rummaneyye is something that I have loved my whole life.

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. Human eye, specialized sense organ in humans that is capable of receiving visual The anatomy of the eye includes auxiliary structures, such as the bony eye socket and.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ‏rummaneyye using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make ‏Rummaneyye:

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

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Instructions to make ‏Rummaneyye:

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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So that’s going to wrap it up with this special food ‏rummaneyye recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this webpage in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to ‏rummaneyye cooking. Go on get cooking!