Nahida’s Sinye

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

Meatloaf Cooked in Tahina

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

Asia
Israel
Main course
Gluten-free
Mediterranean

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