Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, ‏rummaneyye. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

‏Rummaneyye is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. ‏Rummaneyye is something which I have loved my whole life.

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

The ingredients needed to make ‏Rummaneyye:

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

Steps 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.

So that’s going to wrap it up with this special food ‏rummaneyye recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!