Lamb siniya

Name: Lamb siniya
Yield: Dinner for 4–6 (there is not much meat but the topping is quite rich)
Cuisine: Turkish
Ingredients: 1 tbsp lemon juice; ½ tsp salt; 1–2 tbsp water (if needed); 2 tbsp pine nuts; 1 tbsp chopped parsley, to serve; 1 tsp coarsely ground fennel seeds; 500 g minced lamb; 1 tbsp tomato purée; 2 tbsp baharat spice mix; 200 g tahini paste; 200 g natural yogurt; 2 eggs; ½ tsp + ½ tsp salt; 2 tbsp vegetable oil; 1 litre water; 1 small cauliflower, broken into florets (about 350g); 1 tsp salt; 2 onions, peeled and finely chopped (about 200g)

Preparation info

Dinner for
4–6
(there is not much meat but the topping is quite rich)

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Make this instead of a shepherd’s pie the next time you buy lamb mince for dinner. It is just as easy, and though the flavours are distinctly Middle Eastern, this dish pushes the same buttons of comfort and domestic joy. A tomato salad on the side will cut through the richness nicely, and a bit of flat bread will help to mop everything up.

Ingredients

Asia
Turkey
Israel
Stew
Dinner
Mediterranean
Gluten-free

Ingredients

Method