“Palestinian culture revolves around food, from day to day life to weddings and celebrations, food comes into every aspect. It’s about spending time with one’s family and friends and making an event out of the ordinary,” says Palestinian author, photographer and food blogger Wafa Shami. “My blog, Palestine in a Dish, is about my mother’s authentic Palestinian recipes that I grew up eating in our home. When I moved to the United States, I often cooked for myself while receiving instructions from my mother over the phone. The food of Palestine is an array of vibrant, appetizing dishes, sharing culinary traits with Middle Eastern and East Mediterranean regions. Food is important since we often come from large families and enjoy eating together with or without special occasions,” she adds.
“Cooking styles vary, and types of cooking styles and ingredients used are generally based on the climate and location of the particular region and on traditions. Rice and variations of kibbee are common in the Galilee. The West Bank engages primarily in heavier meals involving the use of taboon bread, rice and meat, and coastal plain inhabitants frequent fish, other seafood, and lentils. Palestine in a Dish is about Palestinian foods and traditional Palestinian recipes. Most of my recipes I learned from my mother and some were shared by my family members. Because I love to cook and enjoy delicious food, you’ll find recipes inspired by Palestinian history and culture,” she adds.
“Here is a traditional Palestinian dish that is vegan, healthy, and packed with flavor. It’s a Middle Eastern lentil eggplant stew with pomegranate molasses that can be eaten alone or with flatbread (khubez) or a side of salad. Perfect for an exotic dish that doesn’t require too much effort. Ruman is the Arabic meaning of pomegranate and habet is a seed of pomegranate. In the Middle East, there are two types of pomegranates, one is sweet, and the other is sour. The juice of the sour fruit is the one used in this recipe. The origin of this dish comes from the coastal areas in historical Palestine, Lid, Ramleh, and Yaffa where my parents are originally from. Pomegranates are important to Palestinians and are regarded across the Middle East as a symbol of abundance and prosperity. During the season you’ll find street carts filled with fresh pomegranates that offer freshly squeezed juice.”
“Every fall my mother makes this dish using fresh pomegranates which are only available during this time of the year. This dish is so popular at our house, my mother feeds the entire family and shares it with her friends and neighbors. Made on a stovetop, it’s filled with flavor from the pomegranate and lemon juice, and the fried garlic is all soaked up in the cooked eggplant and lentils,” adds Shami.
Ingredients:
1 cup brown or green lentils
