Recipe: Palestinian Pomegranate, Lentil and Aubergine Stew
We love this story of a traditional pomegranate stew that’s featured in the Guardian. The author talks about the significance of this storied fruit in their culture and cuisine.
Pomegranates are integral to Palestinian eating, and are regarded across the Middle East as a symbol of abundance and prosperity. Each pomegranate fruit is said to have an extra seed that comes directly from paradise, so it is a cherished fruit. Street hawkers squeeze fresh juice from them; a fluorescent crimson cupful to sip on the fly.
Rummaniyeh (rumman means pomegranate) uses the fruit’s molasses as well as its seeds, which bodes well for a tangy stew with lentils and aubergine.
You can check out the recipe for this delicious traditional stew here:
https://www.theguardian.com/lifeandstyle/2017/feb/02/rummaniyeh-pomegranate-lentil-stew-recipe-palestinian-food-joudie-kalla-cook-residency
