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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 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.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSauceMiddle EasternEggplantVegetableGarlicRoot VegetableSideMainDinnerVegetarianEasyCookbooks
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