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Betingan bel Rumman

Ingredients

Preparation

  1. 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 4ā€“5 tablespoons water if dressing fried slices, or with 4ā€“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.
Reprinted with permission from The New Book of Middle Eastern Food, copyright Ā© 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSauceMiddle EasternEggplantVegetableGarlicRoot VegetableSideMainDinnerVegetarianEasyCookbooks
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