Makes 4-6 servings
A traditional and much loved dish served in homes and restaurants throughout the Middle East. Its many versions incorporate aromatic tahini with minced meat and/or vegetables. Baked together they create a creamy and flavorful dish that will be appreciated by meat and vegetable lovers alike.
Ingredients:
1/2 kg (1 lb.) ground minced lamb, beef, or veal or fresh kebab mix
2 tbsp. olive oil
2 garlic cloves – chopped
1 large onion – finely chopped
1 Potato – cooked and mashed
2 tbsp. parsley- finely chopped
¼ tsp. ground cinnamon (may be left out)
Salt & pepper to taste
For the coating:
2 Tomatoes
50 gr pine nuts for garnish (optional)
½ cup raw Tahini
½ lemon, juiced
1 garlic clove – chopped
1 tbsp. parsley – finely chopped
Preparation:
- Heat oven to medium high (180 °C; 350°F). Grease medium ovenproof dish.
- In frying pan fry onion in 1 tablespoon of olive oil until browned slightly, add chopped garlic for another minute. Remove from frying pan.
- Combine fried onion and garlic with minced meat, mashed potato, parsley, cinnamon, salt and pepper. Work together until well combined. Press into ovenproof dish. Bake for 15 minutes, uncovered.
- Slice tomatoes, fry pine nuts in remaining oil until lightly browned (be careful not to over fry). Drain on paper towel.
- Prepare the tahini: mix raw Tahini with ½ cup water, lemon juice, remaining garlic, parsley, salt and pepper – until tasty.
- Putting the Siniya together: carefully remove casserole from oven. Place tomato slices on top of meat. Return to hot oven for 10 more minutes. Remove from oven, pour Tahini over the tomatoes and return again to oven for another 5minutes. Sprinkle with pine nuts and serve immediately with fresh bread on the side.
