We asked renowned Palestinian chefs to share their favorite recipes from the motherland. Beloved chef Salam Daqqaq, the owner of the award-winning Bait Maryam, gave us this one from her heart and home to yours.
Rummaniyeh is a beloved and timeless Gazaweye dish, deeply ingrained in Palestinian culture. This flavorful culinary tradition features a hearty lentil and eggplant stew enriched with the tangy essence of pomegranate molasses. Pomegranates, abundant in Palestine, infuse this dish with a unique regional character. In days gone by, Palestinian families would prepare Rummaniyeh in large, communal pots, a practice born out of the necessity to feed their extended households. This dish holds an esteemed place in Palestinian culture, embodying the essence of unity and generosity.
Rummaniyeh's rich nutritional profile also makes it a favorite among locals. For those unable to afford meat, eggplant serves as a satisfying meat substitute, turning this dish into an accessible and affordable source of sustenance. The melding of ingredients in this traditional recipe results in a dish that is both delicious and nourishing, providing essential nutrients for everyone.
What truly makes Rummaniyeh special, however, is the tradition of sharing. Families and individuals who prepared it would routinely distribute portions to their neighbors, strengthening the sense of community and togetherness that lies at the heart of Palestinian culture.
Bait Maryam Chef Salam Daqqaq's Rummaniyeh
TOTAL TIME20 MINUTES
- 3 large eggplants
- 2 cups of pomegranate juice
- 1 cup of green lentils
- 1 cup of water
- 250 grams of tahina
- 40 grams of crispy fried onions
- 30 ml of olive oil
- 25 grams of peeled garlic
- 3 spoons (25 grams) of all purpose flower
- 20 grams of salt
- 20 grams of chili paste
- 8 grams of anethum seeds
- 5 grams of green chili
- 3 grams of red chili powder
- Lemon salt to taste
In a cooking pot, boil the lentils until they are half-boiled.
Peel the eggplant and then cut them into cubes. Add them to the lentils.
In a separate bowl, mix the pomegranate juice with the flour, then add it to the pot over high heat. Please note: if the pomegranate juice is not sour, add a small spoonful of lemon salt.
The mixture will be thick, so be sure to hold the fire. Once it boils, add the water.
Smash the garlic cloves with the anethum seeds and the chili powder. Mix it in.
Add the tahina and salt. Mix it all together, and remove from the fire.
Pour the Rummaniyeh mixture into a plate or bowl.
Top it with the crispy fried onions, and drizzle the olive oil and chili paste in the middle.