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Recipe: Lentil & Aubergine Stew with Pomegranate Molasses

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Get to know the author.

Read our interview with author Joudie Kalla…

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Preparation Time10 MINUTES

Cooking Time40 - 50 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

250g (9oz) brown lentils

1 heaped tablespoon ground cumin

600ml (1 pint) water

1 aubergine, peeled and cubed into small pieces

1 tablespoon sea salt

50ml (2fl oz) olive oil, plus extra for drizzling

4–6 large garlic cloves, crushed

150ml (5fl oz) pomegranate molasses

juice of 2 lemons

1 pomegranate, seeded

fresh flat-leaf parsley, chopped, to garnish

Taboon bread or Khubez (pita bread), to serve

Get to know the author.

Read our interview with author Joudie Kalla…

1

Put the lentils, cumin and water in a saucepan, bring to the boil and then continue to boil for 10 minutes. Add the aubergine, salt and leave to simmer while you cook the garlic.

2

Set another pan over a medium heat. Add the olive oil and the crushed garlic and cook for a few minutes until they turn golden.

3

When the lentils and aubergine have been cooking for about 25 minutes, add the fried garlic and the pomegranate molasses and mix together. Cook for another 5 minutes, then stir through the lemon juice.

4

Place in a serving bowl, drizzle with a little olive oil, scatter the pomegranate seeds over the top and finish with some parsley. Enjoy with hot taboon bread or Khubez (pita bread).

5

Tip: Taboon bread is a type of flat bread traditionally baked in a tabun oven and is soft, slightly chewy and doesn’t tear easily. It is sold as street food, stuffed with hummus, falafel or shaved meat and is a staple bread in Middle Eastern cuisine.

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This recipe was taken from Palestine on a Plate: the new book by Joudie Kalla. Here’s what she had to say about it:

‘My grandmother Najla was born in Yaffa in Palestine and lived there until she met my grandfather Fouad and then moved to Al-Lydd. She has provided my whole family with some really wonderful memories, mainly around food and cooking, as that was what she spent most of her time doing. Her commitment and love to us all has inspired many a chef in our family. This dish is very typical of both Yaffa and El-Lyd in Palestine and it has become very popular in Gaza, too. So this recipe is dedicated to all those areas where devoted families have continued the traditions that have been passed onto the likes of me, and hopefully now, to you. Rummaniyeh means ‘pomegranatey’. There are pomegranate seeds and pomegranate molasses all over this dish, draped over lentils and aubergine to create a tangy, earthy combination of utter goodness. A vegan dream!’

Recipe and images extracted from Palestine on a Plate: Memories from my mother’s kitchen by Joudie Kalla, photography by Ria Osbourne, published by Jacqui Small (£25).

 

‘Rummaniyeh’, Lentil & Aubergine Stew with Pomegranate Molasses

Preparation Time10 MINUTES

Cooking Time40 - 50 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

250g (9oz) brown lentils

1 heaped tablespoon ground cumin

600ml (1 pint) water

1 aubergine, peeled and cubed into small pieces

1 tablespoon sea salt

50ml (2fl oz) olive oil, plus extra for drizzling

4–6 large garlic cloves, crushed

150ml (5fl oz) pomegranate molasses

juice of 2 lemons

1 pomegranate, seeded

fresh flat-leaf parsley, chopped, to garnish

Taboon bread or Khubez (pita bread), to serve

Get to know the author.

Read our interview with author Joudie Kalla…

1

Put the lentils, cumin and water in a saucepan, bring to the boil and then continue to boil for 10 minutes. Add the aubergine, salt and leave to simmer while you cook the garlic.

2

Set another pan over a medium heat. Add the olive oil and the crushed garlic and cook for a few minutes until they turn golden.

3

When the lentils and aubergine have been cooking for about 25 minutes, add the fried garlic and the pomegranate molasses and mix together. Cook for another 5 minutes, then stir through the lemon juice.

4

Place in a serving bowl, drizzle with a little olive oil, scatter the pomegranate seeds over the top and finish with some parsley. Enjoy with hot taboon bread or Khubez (pita bread).

5

Tip: Taboon bread is a type of flat bread traditionally baked in a tabun oven and is soft, slightly chewy and doesn’t tear easily. It is sold as street food, stuffed with hummus, falafel or shaved meat and is a staple bread in Middle Eastern cuisine.

SHOW MORE
SHOW LESS

This recipe was taken from Palestine on a Plate: the new book by Joudie Kalla. Here’s what she had to say about it:

‘My grandmother Najla was born in Yaffa in Palestine and lived there until she met my grandfather Fouad and then moved to Al-Lydd. She has provided my whole family with some really wonderful memories, mainly around food and cooking, as that was what she spent most of her time doing. Her commitment and love to us all has inspired many a chef in our family. This dish is very typical of both Yaffa and El-Lyd in Palestine and it has become very popular in Gaza, too. So this recipe is dedicated to all those areas where devoted families have continued the traditions that have been passed onto the likes of me, and hopefully now, to you. Rummaniyeh means ‘pomegranatey’. There are pomegranate seeds and pomegranate molasses all over this dish, draped over lentils and aubergine to create a tangy, earthy combination of utter goodness. A vegan dream!’

Recipe and images extracted from Palestine on a Plate: Memories from my mother’s kitchen by Joudie Kalla, photography by Ria Osbourne, published by Jacqui Small (£25).

 

‘Rummaniyeh’, Lentil & Aubergine Stew with Pomegranate Molasses

1

Put the lentils, cumin and water in a saucepan, bring to the boil and then continue to boil for 10 minutes. Add the aubergine, salt and leave to simmer while you cook the garlic.

2

Set another pan over a medium heat. Add the olive oil and the crushed garlic and cook for a few minutes until they turn golden.

3

When the lentils and aubergine have been cooking for about 25 minutes, add the fried garlic and the pomegranate molasses and mix together. Cook for another 5 minutes, then stir through the lemon juice.

4

Place in a serving bowl, drizzle with a little olive oil, scatter the pomegranate seeds over the top and finish with some parsley. Enjoy with hot taboon bread or Khubez (pita bread).

5

Tip: Taboon bread is a type of flat bread traditionally baked in a tabun oven and is soft, slightly chewy and doesn’t tear easily. It is sold as street food, stuffed with hummus, falafel or shaved meat and is a staple bread in Middle Eastern cuisine.

SHOW MORE
SHOW LESS
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Veronica 8 months ago

Hi Rachel,
I made this dish on the weekend and added the 150 ml of pomegranate molasses. It completely took over the dish and was way too overwhelming in tartness. I remade it and added only 1/4 of the quantity. Very different and, better balanced in flavour. Is it possible there are different grades of molasses, my one is very dark and viscous but still pours.
Veronica

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Sonya Gellert 8 months ago

Hi Veronica, this is actually a recipe from Palestine on a Plate by Joudie Kalla. I’m not sure that Rachel has tried this one, but pomegranate molasses can indeed be a very strong flavour. Joudie might be able to advise on the molasses: http://www.palestineonaplate.com/contact-us/ – hope that helps!

Heather 3 weeks ago

I made this out of that cookbook tonight. I added half the amount of pomegranate molasses called for and I still found it overpowering. Next time I’d only add a couple tablespoons and then to taste after that.

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