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Ingredients: 1 cup brown lentils, 3 eggplants cut into cubes, 3 tbls pomegranate  molasses, 6-7 tbls lemon juice, 1 tsp IMG-20150518-WA0035cumin, 5 cloves minced garlic, 2 tbls flour, peeled pomegranate.


  • Boil lentils in around 9 cups water until tender.
  • Add half of minced garlic, cumin and eggplant until tender. Add salt and sumaq (optional) or dill seed and dried chilli (also optional).
  • Mix pomegranate, lemon juice and flour and add, stirring continuously.
  • Fry remaining minced garlic in olive oil, and add.
  • (Optional: can add 2 tbls of tahini).
  • Decorate with pomegranate.

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