This is how preparing recipe Rummaneyye with 12 ingredients and 4 stages of easy cooking, which is fast and tasty.
Without fail cooking ultimate Rummaneyye easy, tasty, practical.
How are you mother, now you get make recipe Rummaneyye with 12 ingredients and 4 steps. Next this is how to cook, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Rummaneyye.
Ingredients for Rummaneyye
Needed : - 2-3 cups green or brown lentils, rinsed.
Prepare : - 2-3 medium size eggplant, cut into bite-size cubes.
Prepare : - Juice of 2 kilos of pomegranate (2-3 cups) or substitute with 1 cup pomegranate molasses.
Needed : - 2-3 cups of boiled water.
Prepare : - 1 head of garlic, crushed.
Needed : - 4 small green chili peppers (optional).
Needed : - 1 Tbsp dill seed.
Needed : - 2 Tbsp flour.
Needed : - 1 Tsp citric acid (optional).
Needed : - 2 Tbsp cumin powder.
Needed : - Salt and pepper according to preference.
Needed : - Grains of pomegranate for garnish.
If all main ingredients Rummaneyye it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages Cooking Rummaneyye
In a medium-size pot, add rinsed lentils and 2 to 3 cups of boiling water (make sure it's completely covered) Cover the pot and let it cook on low heat for about 10 minutes till lentils are half-cooked. Add eggplant cubes. Stir and leave for another 10 to 15 minutes until lentils and eggplants are tender and totally cooked. Make sure to add the juice of 1 lemon at this stage to prevent eggplants discoloration due to oxidizing..
In a mortar, crush together garlic, chili pepper and dill seeds then add to the lentils mixture. Dissolve flour in pomegranate juice and add to the pot using a strainer to hold any undissolved flour lumps. Keep stirring. You can add 2-3 Tbsp of pomegranate molasses of you find the pomegranate juice not sour enough..
Add cumin. Make sure not to add it at any earlier stage since cooking cumin for long will result with a bitter taste. You can add the citrus acid as well. let it all cook till the mixture starts thinking up. If the consistency is too thick you may add water, if it’s thin you can add flour. The thickness should be good enough to be able to eat it with Arabic bread..
Pour the mixture in a deep plate. You may season with olive oil and garnish with grains of pomegranate. Serve hot, warm or cold with Arabic bread (pita bread) as per your preference. You can serve radish, green spring onions, pickles and olives next to it..
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