It’s this time of month again. It’s the Recipe ReDux challenge… November’s theme is:
It’s the perfect theme for this month. Except for the fact that I didn’t grow up with Thanksgiving! I love November Thanksgiving sides, but none of them come with a story of my grandmother, mother, or old recipe card.
This dish does. My grandmother is famous for it. I don’t remember eating it with a big feast or on a special occasion. It was one of those comfort meals that put a smile on my face and warmed my heart when I stepped into my grandmother’s kitchen and found it there. When I visit my grandmother’s, I still check her fridge and pantry to see what she’s been whipping up lately. Anyone else does that?
![Grandma and Khaled](https://nourzibdeh.com/wp-content/uploads/2012/11/Grandma-and-Khaled-685x1024.jpg)
The name of the dish is Habbet Rummaneh. Ask me not what it means. Rummaneh stands for a pomegranate, and the recipe calls for pomegranate molasses. Other than that, I’m clueless where the name came from.
This dish is best at room temperature with a piece of pita bread. You can serve it with any kind of bread. Even better, skip the bread. Lentils have carbs as is, making it a healthy carbohydrate (with protein and fiber) option.
A note about the pomegranate molasses: it’s sweet and tangy. If you’ve used it before and love it, go for the full 1.5 tablespoons. If this is your first time, go easy. Start with 1 tablespoon and add the remaining if you can’t get enough of it!
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![Lentil Eggplant Habbet Rummaneh 2](https://nourzibdeh.com/wp-content/uploads/2012/11/Lentil-Eggplant-Habbet-Rummaneh-2-1024x680.jpg)
![Lentil Eggplant Habbet Rummaneh 3](https://nourzibdeh.com/wp-content/uploads/2012/11/Lentil-Eggplant-Habbet-Rummaneh-3-680x1024.jpg)
My son helped me with the mixing and whisking. Encourage the kids around you to help out!
Arabic Lentils with Eggplants–Habbet Rummaneh |
- 1.5 c brown lentils, washed
- 1 large eggplant, peeled and cubed into 1/2 inch cubes
- 1 garlic clove
- 1-1.5 tbsp pomegranate molasses (read note above)
- juice of 1/2 lemon
- 1 tbsp flour
- 1/4-1/2 tsp salt
- 2 tbsp olive oil
- Place the lentils and eggplant in a medium-size pot. Cover with at least 2 inches of water. Bring to a boil. Lower the heat, cover, and simmer for 20-30 minutes until the lentils and eggplant are completely cooked. Keep checking the water as lentils absorb it very quickly–and you can burn them and your pot!
- Meanwhile, crush the garlic clove in a mortar and pestle. Combine with pomegranate molasses, lemon juice, flour, and salt in a small bowl. Whisk to make sure there are no flour lumps. (a child can help with this step)
- Mix the pomegranate molasses mixture into the lentils and eggplant.
- Remove from heat immediately. Drizzle the olive oil, and mix again.
- Pour in a serving bowl or dip bowl. Allow to cool to room temperature before serving.
3 thoughts on “RecipeReDux: Arabic Lentils with Eggplants–Habbet Rummaneh”
This looks wonderful!
Thanks Jeje.. let me know what you think if you try it 🙂
This looks delicious Nour, and I love the photo of your grandmother holding your son-priceless! Our friends who own a Middle Eastern restaurant make a delicious dish with walnuts and pomegranate molasses. I’d love to try your lentil dish!
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