Siniya – Middle Eastern Meat and Tahini Dish

Siniya – middle eastern meat and tahini casserole that usually made with lamb, but sometimes with beef. This dish is easy to make and very delicious.  

Ingredients:

For the meat mixture:

1 lb (450g) ground beef/lamb or combination of the two

1 Eggplant

Salt to taste 

Black pepper to taste

1-2 teaspoons Cumin

1 teaspoon Paprika

1/4 teaspoon Cinnamon (optional)

1/2 teaspoon Turmeric   

1 teaspoon Sumac

1 tablespoon Parsley, chopped

1Chopped onion, fried until golden

For the tahini:

1/2 cup (125g) Raw tahini

1/2 cup (120ml) Water

2 tablespoons Lemon juice

For garnish:

Parsley, chopped

Pine nuts

Directions:

1. Preheat oven to 225C (450F).

2. Bake the eggplant: Pierce the eggplant using a fork, place it the baking sheet and roast for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.

3. Meanwhile: In a pan, heat 2-3 tablespoons of olive oil, add chopped onion and sauté until lightly golden. Set aside.

4. When eggplant is ready: Peel the skin (or just scoop the flesh out) and remove as much seeds as possible. Drain the liquids and set aside.

5. In a large bowl mix ground meat, eggplant, sautéed onion, salt, pepper, cumin, turmeric, cinnamon, paprika, sumac and chopped parsley. Mix until well combined.

6. Prepare tahini sauce: in a bowl mix raw tahini, water and lemon juice. Mix until smooth. If needed add more water.

7. Transfer meat mixture into the baking dish and press the meat mixture into 1 cm layer.

8. Bake for 10 minutes. Take the pan out of the oven, pour tahini sauce over the meat and spread evenly. Sprinkle some pine nuts, put the pan bake to the oven and bake for another 10-15 minutes.

9. Take the siniya out of the oven and sprinkle some chopped parsley.

10. Serve and enjoy.