Rummaniyeh is a reflection of the Palestinian people’s resilience as well as its rich culinary traditions. It carries with it stories of survival, of displacement, and of an unbroken connection to the land and its produce. The name “Rummaniyeh” comes from the Arabic word “rumman,” meaning pomegranate. While the dish uses only a modest amount of the fruit, the tangy, bold flavor comes through, despite the earthy base of eggplant and lentils.

Originally from Jaffa, Ramla, and Lydd, Rummaniyeh was a staple dish in these cities before 1948, when the Palestinian people were uprooted. My mother’s family, like many others, fled from Ramla during the Nakba and sought refuge in Gaza City. It was there, in the Rimal area, that my grandmother continued to cook the dishes she had grown up with. These recipes became the culinary heritage passed down through generations, and in Gaza, Rummaniyeh became a soulfood-style dish now closely associated with the region.

As a child, I would sit at my grandmother’s table in Gaza City eating her Rummaniyeh. She liked to cut the eggplant into large chunks, and I was so deceived by the vegetable’s rich flavor that I thought I was eating meat! Today, when I prepare vegetarian or vegan dishes, I always reach for eggplants, knowing how their texture and flavor can recreate that comforting, satisfying experience for others.

Our visits to Gaza were an annual tradition, a time when we reconnected with my mother’s side of the family. Every summer, from 1985 until 2000, we would spend two months in Gaza. A taxi would come to our home in the Old City of Jerusalem and drive us straight to my grandmother’s house in Gaza City. Over the years, however, I witnessed the slow tightening of restrictions. Each summer, the checkpoint at Erez became more heavily fortified, with more searches and regulations. By 2000, Gaza was completely sealed off, and we could no longer make our regular visits.

I feel incredibly lucky to have returned to Gaza twice in recent years. The first was for my sister Amina’s wedding in 2008, after she had moved to Gaza City. The second, in May 2023, was for a project with the United Nations, which secured our travel permits. Being able to visit Gaza before it was reduced to rubble, to see my family’s home and walk the streets of my childhood memories one last time, was truly a blessing. And now, its bittersweet memories are what will carry on.

Rummaniyeh is not just one of my favorite dishes because of its simplicity. In fact, despite that simplicity, those earthy lentils and eggplant and the tangy kick from the pomegranate make for a balance of textures and tastes unlike any other. It’s also one of the few dishes I know where eggplant is boiled. Finally, while it’s naturally vegan, it is also packed with protein and heartiness, making it a fulfilling meal.

In every bite of Rummaniyeh, I taste my history, my heritage, and the memories of summers spent with family in Gaza. It’s a dish that reminds me of the strength of our cultural traditions, even in the face of displacement and hardship.

As with most every dish of Palestinian cuisine, there is a story – of a land, a people, and a history that refuses to be forgotten. It is the dishes that remind us of where we come from, and the enduring strength of cultural traditions that can survive even the most challenging of circumstances.