Name: Siniya
Yield: Serves Four
Cuisine: Israeli
Ingredients: 4 small fish, such as trout, sea bream, red mullet or snapper, each weighing about 300 g/11 oz, cleaned; tahini thinned with water and lemon juice, for drizzling; fresh mint and coriander (cilantro) sprigs, to garnish; 1–2 pomegranates; about 20 brined vine leaves; 75 ml/5 tbsp olive oil; juice of 2 lemons; at least 5 garlic cloves, chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The name of this classic Israeli dish simply means fish and tahini sauce. In this lush and beautiful version, the fish is first wrapped in vine leaves, then spread with tahini and baked. A final sprinkling of pomegranate seeds adds a fresh, invigorating flavour.

Ingredients

4 small fish, such as trout, sea bream, red mullet or snapper, each weighing about 300 g/11

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the fish in a shallow, ovenproof dish, large enough to fit all the fish without touching each other. In a bowl, combine the garlic, lemon juice and oil; spoon over the fish. Turn the fish to coat.
Rinse the vi

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Siniya

Ingredients

Method

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