Rummaniyeh is a Palestinian aubergine and lentil stew that originated in Jaffa. When Palestinians fled historical Palestine, they took their culinary traditions with them, which is why Rummaniyeh is now often associated with Gaza.
A classic Palestinian dish of lentils and eggplants cooked in a pomegranate sauce, this is so hearty, tangy and delicious.
Palestinian rummaniyeh, a super easy and naturally vegan dish. A stew made from roasted eggplants and lentils. Easy and healthy.
Rummaniyeh is a Palestinian aubergine and lentil stew that originated in Jaffa. When Palestinians fled historical Palestine, they took their culinary traditions with them, which is why Rummaniyeh is now often associated with Gaza.
A classic Palestinian dish of lentils and eggplants cooked in a pomegranate sauce, this is so hearty, tangy and delicious.
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Rummaniyeh (Lentil & Aubergine Stew with Pomegranate Molasses) recipe from Palestine on a Plate.
It is a traditional Palestinian dish, that is vegan, healthy, and packed with flavor. It’s a Middle Eastern lentil eggplant stew that can be eaten alone or with flatbread (khubez) or a side of salad. Made on a stovetop, it’s filled with flavor from the pomegranate and lemon juice, and the fried garlic all soaked up in the cooked eggplant and lentils.
A classic Palestinian dish of lentils and eggplants cooked in a pomegranate sauce, this is so hearty, tangy and delicious.
Recipes from the Levant: Pomegranate is a cherished fruit in Palestinian cuisine. Here its seeds and molasses are used to divine effect in a traditional stew of brown lentils and melting silken aubergines
It is a traditional Palestinian dish, that is vegan, healthy, and packed with flavor. It’s a Middle Eastern lentil eggplant stew that can be eaten alone or with flatbread (khubez) or a side of salad. Made on a stovetop, it’s filled with flavor from the pomegranate and lemon juice, and the fried garlic all soaked up in the cooked eggplant and lentils.
