Romanieh is associated with the city of Jaffa. The recipe and the ingredients are pretty simple but the result is far from it. When you try this for the first time, you’ll get complex layers of flavor and texture that will have you reaching for spoonful after spoonful trying to decide what it is that you like so much about romanieh.
Step by Step method
- Add 7 cups of water, cumin and and the lentils into a pot. Bring to a boil.
- Lower the heat and simmer until the lentils are almost done (the time will vary depending on the type of lentils you use).
- If the lentils absorb most of the water add 1-2 cups of warm water.
- Add the eggplant and half of the minced garlic and cook until the cubes are soft and cooked through.
- Add salt and sumac
- In a small bowl, mix the flour, pomegranate molasses and lemon juice until it becomes smooth.
- Add the lemon flour pomegranate mix to the eggplants and lentils and stir until the mix thickens.
- In a pan, saute the remaining minced garlic in the olive oil until golden.
- Pour the olive oil and garlic into the lentil and eggplant pot and stir.
- Take the pot off the heat and ladle into the serving plate while hot.
- Decorate with parsley and pomegranate seeds, you can eat romania with pita bread or using a spoon.