MIDDLE EASTERN DISH OF GROUND MEAT AND TAHINI

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

Method:

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.

Enjoy!!!