Siniya – Middle Eastern Meat and Tahini Dish

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 225°C (450°F).
2. Pierce the eggplant with a fork, place it on a baking sheet and roast for 40 to 50 minutes, until soft and collapsing when touched. Let it cool.
3. Meanwhile, heat 2 to 3 tablespoons olive oil in a pan, sauté the chopped onion until lightly golden, and set aside.
4. Peel the eggplant (or scoop out the flesh), remove as many seeds as possible, and drain any liquid.
5. In a large bowl, mix the ground meat, eggplant, sautéed onion, salt, pepper, cumin, turmeric, cinnamon, paprika, sumac and chopped parsley until well combined.
6. In a bowl, whisk the raw tahini, water and lemon juice until smooth, adding more water if needed.
7. Press the meat mixture into the baking dish in a 1 cm layer.
8. Bake for 10 minutes. Remove, pour the tahini sauce over the meat and spread it evenly, sprinkle with pine nuts, then return to the oven for another 10 to 15 minutes.
9. Take the siniya out of the oven, sprinkle with chopped parsley, and serve.

Summarized from The Cooking Foodie's video. Watch it for the details.

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OnionLemonGround beefEggplantTahiniPine nut