Roumania à la Nazeera

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainsCuisine: Palestinian, Arabic, Lebanese




Cooking time


Soaking of the lentils


Total time



Nazeera was at our home in Beyrouth almost every day. She took care of us, in many ways. She was Palestinian. And brought in the Palestinian kitchen. Roumania is one of those dishes. A delicious way of preparing lentils. A way you’ve never tried before, right? But once you’ve made it, you keep making it.


  • 300 gram brown/green lentils

  • 1 eetlepel round cumin

  • 2 egg plants

  • 2 lemons

  • 6 cloves garlic

  • 2 pomegranates

  • 1 bouquet flat parsley

  • olive oil

  • salt and pepper

  • evt. some flour


  • Cut the aubergine into small pieces and fry it over high heat in the olive oil until brown and done. Then add the lentils and enough water to cover the lentils by 1 cm. Add the cumin.
    Put the lid on the pan and let everything cook for 30 minutes.
  • Meanwhile, cut the pomegranates in half. Hold the halves upside down in your hand and beat the seeds over a bowl. Flood the seeds with water. The white pulp that came along will now literally float to the surface and you can now easily scoop it out. Then drain the seeds. Then put 3/4 of the seeds in a blender and grind them there into juice / purée. Add this to the lentils. Just like salt and pepper now. Stir well and let everything cook for another 10 minutes along with the lemon juice from the two lemons. Remove the lid from the pan. Cut the parsley on top and stir.
  • Serve the lentils in a bowl with the remaining pomegranate seeds on top.

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