A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.
This dish is thought to have originated from the coastal shores of Jaffa, but is popular in the Gaza Strip, where it was introduced by the Palestinian communities displaced from the northern shores. Now they are being displaced from the Gaza strip, facing mass murder , starvation and total destruction of homes and communities which will take decades to rebuild if a ceasefire and lasting solution is ever agreed.
This Palestinian name for this dish is Rummaniyya. I found it in ” Zaitoun” by Yasmin Khan which contains Palestinian recipes and ” a chorus of stories from those who live, love and cook with Palestine in their hearts”. I’m going to post a few Palestinian recipes and as you cook them I hope you will keep the plight of the Palestian people foremost in your heart and mind . If you would like to donate here is a link .https://www.actionagainsthunger.org.uk/gaza-israel-crisis-appeal
This dish would traditionally be served with flatbreads and olives, but can also be served with plain steamed rice which soaks up the juices nicely.