Betingan bel Rumman

December 9, 2011

Ingredients

Preparation

Step 1
This is a Syrian way. Fry, broil, or grill the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and dribble on the following sauce:
Step 2
Mix 2 tablespoons pomegranate syrup (molasses or concentrate) with 1 crushed garlic clove and 4–5 tablespoons water if dressing fried slices, or with 4–5 tablespoons extravirgin olive oil if dressing grilled or broiled slices.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsSauce Middle Eastern Eggplant Vegetable Garlic Root Vegetable Side Main Dinner Vegetarian Easy Cookbooks

Recipe notes

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