Siniya – Meat with Tahini and Pine Nuts

Siniya is a hearty meat dish originating in Arab cuisine and very popular in the Middle East. It is made in the oven with ground meat, tahini, and pine nuts. The beauty of siniya lies in its simplicity: the ground meat is spread in a round baking dish, covered with tahini, and baked in the oven. It is best made with beef, lamb, or a mixture of ground meats. The most important thing :) is to use the right seasoning. Siniya is usually seasoned with a spice blend called “baharat,” onions, garlic, and herbs.

Preheat the oven to 180 degrees.

Generously grease a round baking dish 20 cm in diameter with olive oil (you will need an ovenproof ceramic or glass baking dish). By hand, mix the ground meat with the onion, a clove of garlic, salt, and spices until evenly combined (you can also add 3 tbsp. of finely chopped parsley). Spread the meat mixture evenly in the dish and press down firmly.

Bake for 20 minutes. Mix the tahini with lemon juice, a clove of garlic, salt, and pepper (you can use prepared tahini sauce, adding a little water, or make it yourself while the meat is in the oven).

Remove the dish from the oven, drain off the accumulated liquid, and arrange a layer of tomatoes over the meat (classic siniya does without them, but adding sliced tomato makes the dish juicier).

Bake for another 10 minutes. Then pour the tahini over it and continue baking for another 10 minutes. Sprinkle the siniya with pine nuts and serve.