Recipe: Lentil & Aubergine Stew with Pomegranate Molasses
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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
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.
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.
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.
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).
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.
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.
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.
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.
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).
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.
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
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.
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.
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.
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).
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.
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
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!
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.
I cook this meal by sight and it comes out good but different each time. I think that everything else other than lentils aubergines and garlic are to taste. Sometimes i add a little bit of rice and that makes it creamy. Maybe a tablespoon. Can be eaten warm and room temperature. Hope that you find the right spot for you.