roumaniya fetteh

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dish, MainCuisine: Lebanese, Palestinian




Cooking time


Total time



I was brought up with two dishes that are very similar. Mudardra (we called it pjadra) and Roumaniya (see also elsewhere on the site). This is a variation on the Roumaniya theme. Super tasty and ultimate comfort food. Crispy due to the pomegranate seeds and the crispy bread.


  • 500 gram small green lentils

  • 200 gram orzo

  • 8 Onions

  • 2 pitas

  • 75 ml pomegranate melasses

  • 10 cloves garlic

  • 1 pomegranate

  • 2 table spoon allspice

  • 2 table spoon cinnamon

  • olive oil

  • sunflower oil

  • salt and pepper

Cooking time

  • Boil the lentils in plenty of water until they are almost cooked. Then add the orzo and see if there is still enough water to cook the orzo. If not, add some boiling water now. You can also do that in the meantime.
    Add the allspice again. Stir well. Let it simmer gently with the lid on the pan.
  • Finely chop the onions and fry them very softly in the olive oil together with the finely chopped garlic. This takes 20 minutes though. Then add the cinnamon and stir well. And master yourself not to take a big bite right now.
  • Beat the pomegranate seeds out of the pomegranate. (see elsewhere on this site how best to do that)
    Add the pomegranate molasses to the lentil mixture and stir well.
  • Cut the pitas into cubes of 1 by 1 cm. Fry them now in the sunflower oil, so that they become crispy but not too hard.
  • Spoon the roumaniya onto a platter. Spoon the onion mixture on top and garnish with the pomegranate seeds and your crispy pieces of bread.

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