‏Rummaneyye is one of popular Food. Fruit produced by plant. Fruit is very delicious which got from the tree or plant are planted by people to get the fruit. ‏Rummaneyye is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and ‏Rummaneyye has one special taste and smell. ‏Rummaneyye also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from ‏Rummaneyye.

Cooking Direction Of ‏Rummaneyye

We can cook ‏Rummaneyye by using 12 ingredients and 4 steps. Here is how you cook ‏Rummaneyye.

Ingredients of ‏Rummaneyye

1. You need to prepare of - 2-3 cups green or brown lentils, rinsed.
2. You need to prepare of - 2-3 medium size eggplant, cut into bite-size cubes.
3. You need to prepare of - Juice of 2 kilos of pomegranate (2-3 cups) or substitute with 1 cup pomegranate molasses.
4. Prepare of - 2-3 cups of boiled water.
5. You need to prepare of - 1 head of garlic, crushed.
6. You need to prepare of - 4 small green chili peppers (optional).
7. Prepare of - 1 Tbsp dill seed.
8. You need to prepare of - 2 Tbsp flour.
9. You need to prepare of - 1 Tsp citric acid (optional).
10. You need to prepare of - 2 Tbsp cumin powder.
11. Prepare of - Salt and pepper according to preference.
12. Prepare of - Grains of pomegranate for garnish.

‏Rummaneyye directions

1. ‏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..
2. ‏ 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..
3. ‏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..
4. ‏ 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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