Name: Nahida’s Sinye
Cuisine: Israel
Ingredients: 250 mls cold water; 1 teaspoon cumin; 1 tablespoon baharat; juice of 2 lemons; 250 mls tahina; garlic cloves, crushed; 1 kg minced lamb; olive oil for brushing; 100 g pine nuts, toasted; 1 teaspoon sweet paprika; ½ teaspoon salt; salt and pepper; 1 onion, finely chopped; ½ teaspoon cinnamon; tablespoons chopped fresh parsley; ½ teaspoon dried chilli flakes; large vine tomatoes, thickly sliced

Preparation info

Difficulty
Medium

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

1 kg minced lamb
1 onion, finely chopped
1 tablespoon

Method

place the minced lamb in a large bowl, add the onion, spices & parsley & mix well with your hands to form a large patty & leave to rest for 20 minutes for flavours to absorb
toast the pine nuts in a dry pan for 3-5 minutes until brown, tossing them occasionally, so they don’t burn
make the tahina by adding the cold water, lemon juice, crushed g