Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rummaneyye. One of my favorites. This time, I will make it a 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 well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Rummaneyye is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have 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
- Make ready - 2-3 medium size eggplant, cut into bite-size cubes
- Get - Juice of 2 kilos of pomegranate (2-3 cups) or substitute with 1 cup pomegranate molasses
- Make ready - 2-3 cups of boiled water
- Make ready - 1 head of garlic, crushed
- Prepare - 4 small green chili peppers (optional)
- Make ready - 1 Tbsp dill seed
- Make ready - 2 Tbsp flour
- Prepare - 1 Tsp citric acid (optional)
- Prepare - 2 Tbsp cumin powder
- Make ready - Salt and pepper according to preference
- Make ready - Grains of pomegranate for garnish
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Instructions 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 this up for this exceptional food rummaneyye recipe. Thank you very much for your time. I’m confident that you will 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, colleague and friends. Thank you for reading. Go on get cooking!
