Habet Rumaneh (Rumaniyeh) – Seeds of the Pomegranate حبة رمانة. Since it’s pomegranate season I am making this dish that consisting of pomegranate juice and seeds. What I’m talking about here is not the sweet taste of pomegranate. In Palestine we have two kinds, one is sweet and one is sour. So this dish includes the sour one. In the US the sour pomegranate is not available but not to worry, because if you like this dish you can simply substitute pomegranate juice with Lemon juice, then you can make it any time in the year. So that way you are not just limited with making it during the season. That’s what my mother does all the time.
Habet Rumaneh literally means one seed of the pomegranate, the origins of this dish comes from the coastal areas in historical Palestine, Lud, Ramleh, and Yaffa were my parents are originally from. It is an old authentic dish that not all Palestinians cook, but it has been very popular at our house. The main ingredients are lentils, eggplants, and garlic with pomegranate or lemon juice.
It’s funny that the name of this dish is Rumaniyeh (pomegranaty) but the dish can be done without any Pomegranate. Plus, the combination of eggplants, lentils, and garlic makes it an interesting dish. Please note that this dish is also vegan.
In a medium size pot add rinsed lentils with 3 to 4 cups of water, let it boil on a medium heat for about 15 to 20 minutes until lentils soften. Then add chopped eggplants to lentils, add salt and cumin stir all together and cover on low heat for another 15 minutes until eggplants soften. If the mix looks dry when adding eggplants, you can add some water.
Mix 1 tablespoon of flour with lemon or pomegranate juice and pour into the pot. The flour will help make the mix thickens together, turn it more into a pasty texture.
Meanwhile, bring olive oil to heat, add crushed garlic, you can add some jalapenos with the garlic if you like it spicy. Keep stirring until garlic turns golden brown. Add garlic to the eggplant-lentils pot and stir all together on a low heat for 2 to 3 minutes. Pour into bowls. It can be served in a room temperature.Print
Habet Rumaneh (Rumaniyeh) – Seeds of the Pomegranate حبة رمانة. Since it’s pomegranate season I am making this dish that consisting of pomegranate juice and seeds. What I’m talking about here is not the sweet taste of pomegranate. In Palestine we have two kinds, one is sweet and one is sour.
- 1 cup brown or green lentils
- 3 to 4 cups of water
- 1 medium-size eggplants (cut into cubes)
- 1/2 cup lemon juice or pomegranate juice
- 3 to 4 garlic cloves (crushed)
- 2 tablespoon olive oil
- 1 tablespoon flour
- 2 teaspoons cumin powder
- Jalapenos (Optional)
- Cover one cup of lentils with water for 15-20 minutes let it boil until lentils are soft
- Peel eggplants and chop into square cubes
- Add chopped eggplants to lentils and stir altogether cover and turn heat to medium for another 15 minutes until eggplants are completely softened
- Mix flour with lemon juice and pour into the pot of eggplant-lentils
- Heat olive oil in a separate skillet and add garlic (Jalapeno optional), keep stirring until garlic is golden brown.
- Add garlic into the eggplant-lentils mix, stir together and let it sit on low heat for 2 more minutes.
- Pour in bowls
- Serve in room temperature with a side of salad