This dish is thought to have originated from the coastal shores of Jaffa, but is popular in the Gaza Strip, where it was introduced by the Palestinian communities displaced from the northern shores. Now they are being displaced from the Gaza strip, facing mass murder , starvation and total destruction of homes and communities which will take decades to rebuild if a ceasefire and lasting solution is ever agreed.
This Palestinian name for this dish is Rummaniyya. I found it in ” Zaitoun” by Yasmin Khan which contains Palestinian recipes and ” a chorus of stories from those who live, love and cook with Palestine in their hearts”. I’m going to post a few Palestinian recipes and as you cook them I hope you will keep the plight of the Palestian people foremost in your heart and mind . If you would like to donate here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal
This dish would traditionally be served with flatbreads and olives, but can also be served with plain steamed rice which soaks up the juices nicely.
- 1 1/2 tsps cumin seeds
- 1 tsp coriander seeds
- 175 g brown lentils
- 2 large aubergines (about 550 g total weight) peeled and cut into 2 cm cubes
- 80-100 ml unsweetened pomegranate molasses
- 1 tbsp sumac
- seasalt and freshly ground black pepper
- extra virgin olive oil
- 2 banana shallots finely chopped
- light olive oil
- 5 garlic cloves crushed
- 10 g mint leaves chopped, plus more to serve
- 10 g parsley leaves chopped, plus more to serve
- a handful pomegranate seeds to serve
- Toast the cumin and coriander seeds in a dry pan over a low heat for a minut or two until their aromas are released. Grind them in a mortar and pestle or a spice grinder.
- Rinse the lentils in cold water then place them in a saucepan with the ground spices and 1 litre water. Cover and simmer for about 15 minutes, until the lentils begin to soften.
- Add the aubergines, 80 ml of the pomegranate molasses, the sumac, 1 1/2 tsps salt, 1/2 tsp pepper and 2 tbsps extra virgn olive oil and simmer for 20 minutes.
- Meanwhile fry the shallots in 2 tbsps light olive oil until soft and golden, then add the garlic and fry for a few more minutes.
- When the lentils and aubergines are quite soft mash the aubergines into the lentils with the back of a wooden spoon. If the stew starts to dry out add a touch more water.
- Finally add the fried garli and shallots together with the herbs and simmer for another 5 minutes. Taste to adjust the seasoning adding extra pomegranate molasses if needed.
- To serve scatter with the pomegranate seeds and strew with some more herbs.