Skip to main content
Epicurious
Cookbooks

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
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.