- 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.