Seniyeh is a traditional Middle Eastern dish of ground meat and tahini. I came across this recipe while leafing through a lovely book called “Taste of Israel. A Mediterranean Feast”, given to my by one of my friends who knows too well my love for this kind of food.
I liked the combination of ingredients and the simplicity of execution, so I decided to give it a go.
To feed 6 people you need:
1 kg of ground/minced beef, lamb or veal
2 tbsp chopped parsley
2 tbsp finely chopped onion
1 tbsp of plain flour
1 tbsp of vegetable oil
½ tsp of chili flakes
½ tsp of salt
½ tsp of ground black pepper
4 tbsp of tahini paste
2 tbsp of lemon juice
2 tbsp of water
Pine nuts to garnish
Pre-heat oven to 180C. Combine the meat with the vegetables, flour, oil, chili flakes, salt and pepper and press into a round ovenproof dish around 17-20 cm in diameter.
Using the fork, beat together the tahini paste, lemon juice and water into a smooth consistency, then spread it over the meat and sprinkle with pine nuts.
Bake in the oven for 30 minutes or until the top is golden brown and serve immediately.
I served it first to my family and we all absolutely loved it. It is very warm, feeling and quite rich so the best way to serve is just with a simple green salad and some pickles.