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Siniya- Mediterranean Ground Meat with Tahini

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Ingredients

Adjust Servings:
1/2 kg Ground Meat (beef, mutton or 50/50
3-4 medium, cut to small-medium cubes Tomatoes
0.5 Cup Tahini Sauce
1 big chopped Onions
2 Garlic Cloves
Salt
Ground black pepper
1/2 TSP Baharat
1 TSP Olive Oil

Nutritional information

431
Calories
29.9g
Fat
9.5g
Saturated Fat
114mg
Cholesterol
136mg
Sodium
4.9g
Carbohydrate
1.2g
Fiber
1.6g
Sugar
34.7g
Protein
45mg
Calcium
4mg
Iron
476mg
Potassium

Siniya- Mediterranean Ground Meat with Tahini

Middle East's take on shepherd's pie

  • 55 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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The Siniya is a famous Mediterranean Arab dish, popular in Palestine, Israel and other kitchens it that region. Traditionally made from a mix of mutton and beef. Some will say that this is the Middle East’s take on shepherd’s pie, Siniya (Mediterranean Ground Meat with Tahini) is very tasty and old dish. It might sound like a complicated dish to make, however, the ground meat and Tahini dish with tomatoes and pine nuts is super easy to prepare.

Basically, the Siniya is a layered dish. I start with baking the ground meat and spices for 20 min (i use beef but you can mix with lamb). After 20 min I’m adding the tomatoes and bake for another 10 min. The last step is to pour the Thani and send it back to the over for the last 10 min. The pine nuts will go on top when cooking is done (It’s possible to make the dish without the pine nuts if you don’t have any or want to serve it to small children)

You can easily serve Siniya at a good dinner or lunch party.  For a great low carb,  serve with Cauliflower in Anchovies Thanini sauce.

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Steps

1
Done

1. Mix the ground meat with the spices, onion, and garlic. Mix it with your hands well.
2. Add olive oil (or ghee) to a baking tray to the meat don't stick
3. Add the mixed meat and spices and spread it on the tray
4. Put in a preheated oven at 360f (180c) for 20 min.
5. While the meat cooks cut the tomato and prepare the Thaini

2
Done

1. After 20 min, take the tray out and pour all the liquids.
2. Add the tomatoes above the meat and put back in the over for another 10 min

3
Done

1. Take the tray out again and pour the Thaini on top of the tomatoes. Put back in the oven for last 10 min
2. Optional, toast the pine nuts on a pan for a few minutes.

4
Done

Take the dish out of the oven, spread the pine nuts on top and serve hot

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