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#lentils
veganmade · 7 months
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Smoked Aubergine and Walnut Ragu | rachelama
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najia-cooks · 5 months
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[ID: A purplish-grey stew topped with olive oil and garnished with piles of pomegranate seeds. Plates of green peppers, bitter olives, olive oil, taboon bread, green onions, radishes, and za'tar surround the dish. The second image is a close-up of the same stew. End ID]
رمانية / Rummāniyya (Palestinian pomegranate stew)
Rummaniyya (رُمَّانِيَّة; also transliterated "rumaniyya," "rummaniya," and "rummaniyeh") is a Palestinian stew or dip made from lentils, eggplant, and pomegranate seeds, flavored with nutty red tahina and a zesty, spicy دُقَّة (dugga) of dill seeds, garlic, and peppers. A طشة (ṭsha), or tempering, of olive oil and onion or garlic is sometimes added.
"Rummaniyya," roughly "pomegranate-y," comes from رُمَّان‎ ("rummān") "pomegranate," plus the abstract noun suffix ـِيَّة ("iyya"); the dish is also known as حبّة رُمَّانَة ("ḥabbat rommāna"), or "pomegranate seeds." It is a seasonal dish that is made at the end of summer and the beginning of fall, when pomegranates are still green, unripe, and sour.
This stew is considered to be one of the most iconic, historic, and beloved of Palestinian dishes by people from Gaza, Yaffa, and Al-Ludd. Pomegranates—their seeds, their juice, and a thick syrup made from reducing the juice down—are integral to Palestinian cuisine and heritage, and images of them abound on ceramics and textiles. Pomegranates and their juice are sold from street carts and cafes in the West Bank and Gaza.
Today, tens of thousands of tons of pomegranates are grown and harvested by Israeli farmers on stolen Palestinian farmland; about half of the crop is exported, mainly to Europe. Meanwhile, Palestinians have a far easier time gaining permits to work on Israeli-owned farms than getting permission from the military to work land that is ostensibly theirs. These restrictions apply within several kilometers of Israel's claimed borders with Gaza and the West Bank, some of the most fertile land in the area; Palestinian farmers working in this zone risk being injured or killed by military fire.
Israel further restricts Palestinians' ability to work their farms and export crops by imposing tariffs, unexpectedly closing borders, shutting down and contaminating water supplies, spraying Palestinian crops with pesticides, bulldozing crops (including eggplant) when they are ready to be harvested, and bombing Palestinian farmland and generators. Though Palestinian goods have local markets, the sale of Palestinian crops to Israel was forbidden from 2007 to 2014 (when Israel accepted shipments of goods including tomato and eggplant).
Gazans have resisted these methods by disregarding orders to avoid the arable land near Israel's claimed borders, continuing to forage native plants, growing new spices and herbs for export, planting hydroponic rooftop gardens, crushing chalk and dried eggplants to produce calcium for plants, using fish excrement as fertilizer, creating water purification systems, and growing plants in saltwater. Resisting Israeli targeting of Palestinian food self-sufficiency has been necessary for practical and economic reasons, but also symbolizes the endurance of Palestinian culture, history, and identity.
Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; donating to Palestine Action's bail fund; and buying an e-Sim for distribution in Gaza.
Serves 6-8.
Ingredients:
For the stew:
1 medium eggplant (370g)
1 cup brown lentils (عدس اسود)
600g pomegranate seeds (to make 3 cups juice)
3 Tbsp all-purpose flour
1/4 cup red tahina
1/2 cup olive oil
Salt, to taste
Citric acid (ملح الليمون / حامِض ليمون) (optional)
Red tahina may be approximated with home cooking tools with the above-linked recipe; you may also toast white tahina in a skillet with a little olive oil, stirring often, until it becomes deeply golden brown.
For the دُقَّة (dugga / crushed condiment):
2 tsp cumin seeds, or ground cumin
1 1/2 Tbsp dill seeds ("locust eye" بذور الشبت / عين جرادة)
5 cloves garlic
1 green sweet pepper (فلفل بارد اخضر)
2 dried red chilis (فلفل شطة احمر)
People use red and green sweet and chili peppers in whatever combination they have on hand for this recipe; e.g. red and green chilis, just green chilis, just red chilis, or just green sweet peppers. Green sweet peppers and red chilis are the most common combination.
For the طشة (Tsha / tempering) (optional):
Olive oil
1 Tbsp minced garlic
Instructions:
1. Rinse and pick over lentils. In a large pot, simmer lentils, covered, in enough water to cover for about 8 minutes, or until half-tender.
2. Meanwhile, make the dugga by combining all ingredients in a mortar and pestle or food processor, and grinding until a coarse mixture forms.
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Dugga and components.
3. Cube eggplant. A medium-sized eggplant may be cut in half lengthwise (through the root), each half cut into thirds lengthwise, then cubed widthwise.
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Cubed eggplant, red tahina, and pomegranate seeds.
4. Add eggplant to simmering water (there is no need to stir).
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5. While the eggplant cooks, blend pomegranate seeds in a blender very thoroughly. Strain to remove any gritty residue. Whisk flour into pomegranate juice.
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Pomegranate juice being strained.
6. Taste your pomegranate juice. If it is not sour, add a pinch of citric acid or a splash of lemon juice and stir.
7. Add dagga to the pot with the lentils and eggplant and stir. Continue to simmer until the eggplant is very tender and falling apart.
8. Add pomegranate juice, tahina, and olive oil to the pot, and simmer for another 5 minutes, or until stew is very thick and homogenous.
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Bright pink pomegranate juice in stockpot.
9. (Optional) In a small skillet, heat a little olive oil on medium. Fry minced garlic, stirring constantly, until golden brown. Add into the pot and stir.
10. (Optional) Mash the stew with the bowl of a ladle or a bean masher to produce a more homogenous texture.
Serve rummaniyya hot or cold in individual serving bowls. It may be served as an appetizer, or as a main dish alongside flatbread, olives, and fresh vegetables such as radishes, green peppers, green onions, carrots, and romaine lettuce. It may be eaten with a spoon, or by using كماج (kmāj), a flatbread with an internal pocket, to scoop up each bite.
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everythingwithwasabi · 7 months
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Smoky Skillet Lasagna with Crispy, Bacon-y Lentil
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foodies-channel · 8 months
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🍥 Grilled marinated sirloin tips, red hots and side burner sautéed kale.
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fattributes · 3 months
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Vegan Crunchwraps with Cashew Chipotle Queso
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petermorwood · 6 months
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I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.
In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.
(There was rather less than I expected. That's been fixed.)
When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.
NB #1, there's no salt; the preserved lemon has plenty.
NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.
That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.
Lemon and lime lentil curry
Ingredients
1 tablespoon ghee or coconut oil (I used a 50-50 combination)
2 onions peeled and chopped fine
2 tablespoon hot curry powder
1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)
6 cloves of garlic peeled and chopped fine
2 400g / 14oz tins chopped tomatoes in juice
1 400g / 14oz tin kidney beans, drained and rinsed
250 g / 1 cup red lentils
250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)
2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)
2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *
1 tablespoon garam masala
* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.
Method
Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).
Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.
Add the garlic and cook for a further five minutes.
Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.
Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)
Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).
Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)
When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.
Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.
@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...
And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->
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allium-girl · 4 months
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Palestinian Red Lentil and Squash Soup (Shorabit Jarjir)
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alloftheveganfood · 2 months
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Creamy Vegetable Soup (GF/SF)
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One Pot Hearty Vegan Lentil Soup (GF/NF/SF)
Tuscan White Bean Soup (GF/NF/SF)
Vegan Broccoli Soup (GF/SF)
30 Minute One Pot Creamy Vegan Mushroom Soup (GF/SF)
Vegan Gnocchi Soup (GF option/SF)
Roasted Vegan Butternut Squash Soup (GF/SF)
Vegan Minestron Soup (GF option)
Vegan Cabbage Soup (GF/NF/SF)
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one-time-i-dreamt · 1 year
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I went to a furry convention and got lectured by my grade 6 gym teacher about lentils.
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leidensygdom · 2 months
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Outta curiosity... (for the record, this poll is about cooked beans, lentils and chickpeas!) (I had to re-do the poll bc I messed up, sorry!)
I've always had a hard time with them because of texture reasons, so I was wondering if that's a common thing!
Reblog for a bigger sample if you can 💖
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morethansalad · 5 months
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Italian Lentil and Chestnut Stew (Vegan & Gluten-Free)
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Moroccan sweet potato and lentil soup
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najia-cooks · 5 months
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فخارة العدس / Fukharat l'adas (Palestinian clay-pot lentils)
The name of this dish comes from "فَخَّار" ("fakhar"), meaning "pottery," and "عَدَس" ("'adas"), meaning "lentils." It is traditionally cooked in a قدرة ("qedra," clay pot) made from clay refined from local soil and shaped in family-owned pottery workshops. This type of pot is also used to make a lamb and rice dish of the same name commonly eaten in Gaza and Hebron. The qedra is filled with the cooking ingredients, sealed with a flour-water paste or with aluminum foil, and placed in a wood-fired oven—or buried in an earth oven—to cook for several hours, or even overnight.
This simple dish cooks red lentils with yellow onion, olive oil, and cumin to produce a smooth, earthy stew; additional olive oil and fresh lemon juice squeezed on after cooking add freshness and a tart lift, and شطة (shatta, red chili paste) is spooned in for heat.
As of 2019, the number of families producing qedra in Gaza had decreased from 40 or 50 to 3 or 4, according to workshop owner Sabri Attallah. The Israeli blockade which began in 2007 closed off foreign markets for Palestinian qedras, while cheaper, metal imports cut in on the local market. When the pots are exported to Israel, the multiple checkpoints and mandatory searches between Gaza and Israel cause many of them to break. The compression of Palestinians into small areas by Israeli government and settlers also spells problems for the qedra industry, as the smoke caused by firing pots reduces air quality for nearby residents. Many consider pottery-making to be both an integral part of Palestinian identity, and to be dying out: thus the targeting of Palestinians' economic self-determination targets cuisine and culture as well.
Today, Israeli weapons threaten Palestinian existence. Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems.
For the lentils:
1 cup split red lentils, rinsed
1 yellow onion, chopped
3 Tbsp olive oil
1 tsp cumin seeds, toasted and ground
Salt, to taste
About 3 cups water
For the shatta (شطة):
100g (about 1 cup) fresh red chili peppers
2 tsp table salt
2 Tbsp olive oil
To serve:
Olive oil
Juice of 1/2 lemon, or to taste
Sweet peppers, radishes, spring onions, pickles, olives, leafy greens, shatta (red chili pepper paste).
Instructions:
For the shatta:
1. Wash peppers and remove stems. Use a mortar and pestle, food processor, or potato ricer to reduce peppers to a paste.
2. Add salt and stir. Add olive oil and stir. Store extra shatta in a jar in the fridge; cover with a thin layer of olive oil to avoid spoiling.
For the lentils (in the oven):
1. Coat the inside a piece of clay cookware of sufficient size, such as a Palestinian qedra or a Moroccan tanjia or tajine, with olive oil. Add the rest of the ingredients, followed by enough water to cover the lentils by at least an inch (about 3 cups). Make sure that the opening of the pot is completely covered (e.g. with a layer of aluminum foil, and then the pot's lid).
2. Place the clay pot in your oven and then heat it to 500 °F (260 °C).
3. Reduce the heat to 150 °F (65 °C) and cook for 2-3 hours, until lentils are mushy.
For the lentils (on the stovetop):
1. Heat olive oil in the base of your clay cookware, or a large pot. Add onions and cumin and fry briefly.
2. Add water and lentils and cook, stirring occasionally, for 10 minutes on medium.
3. Lower heat to low and cook for another 30 minutes, until consistency is smooth and mushy. Add water as necessary.
To serve:
Transfer lentils to individual serving bowls. Top with lemon juice and olive oil. Serve alongside shatta (which you may choose to spoon into your bowl) and fresh vegetables.
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everythingwithwasabi · 8 months
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Chijimi レンズ豆のチヂミ; Red Lentil and Chive Pancake
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foodies-channel · 8 months
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🍥 [OC] Homemade 1/2 Pepperoni Pizza (Oven Baked/Cast Iron Pan @ 550°)
🍔YouTube || 🍟Reddit
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fattributes · 1 month
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Ethiopian Red Lentil Stew and Collard Greens on Homemade Injera
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