The Siniya is a Palestinian dish of ground lamb (or beef) baked with tahini sauce.
Also spelled “sinaya” or “seneya,” it is a popular Middle Eastern dish originating from the Levant region.
It is essentially a kind of casserole made with spiced ground beef or lamb and vegetables, then baked in the oven.
The dish is usually prepared in a wide, shallow pan called “siniya,” from which it gets its name.
➡️It is a simple recipe, often with spices like cumin, coriander, and cinnamon, and is served with a tahini sauce made of lemon juice, garlic, and water.
➡️The vegetables used can vary, but typically include tomatoes, bell peppers, and eggplants.
➡️Siniya is often served hot, straight from the oven.
➡️It can be enjoyed as a main dish, sometimes with a side of salad or rice.
The following is the Palestinian version, with eggplant, but there’s also a Syrian one: Lahm bi siniyyeh with potatoes.
As you can see from the video recipe, there are two cooking methods.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Oven, Stovetop
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 1 lb ground lamb (or beef)
- 1 large eggplant
- 1 onion
- to taste spices (cumin, turmeric, paprika, cinnamon, sumac, pepper)
- 4 oz tahini
- 1 lemon
- 0.42 cup water
- to taste olive oil
- to taste pine nuts
- to taste salt
Tools
- 1 Baking Pan 20/24 cm
Steps
If using eggplant, roast it whole in the oven or over the flame, then peel and chop it.
In a pan, sauté the onion in olive oil until golden.
Add the ground meat and spices. Cook until well browned.
If using eggplant, add it now with the parsley.
In a greased baking dish (20-24 cm), spread the meat in an even layer.
Mix tahini, lemon, water, and a pinch of salt until you get a smooth sauce. Pour it over the meat.
Bake at 392°F (200°C) for 15-20 minutes until a golden crust forms.
Garnish with toasted pine nuts and parsley. Serve hot with pita bread or rice.
FAQ
What is the recipe for making homemade tahini?
Tahini is a sesame paste widely used in Middle Eastern cuisine, simple to make at home.
Here is the traditional recipe.
Ingredients:
200 g sesame seeds (white, hulled)
2-4 tablespoons neutral oil (e.g., light sesame oil or sunflower oil)
A pinch of salt (optional)
Method:
Toast the seeds: in a non-stick pan, toast the sesame seeds over medium-low heat for 3-5 minutes, stirring often. They should lightly brown, not burn.
Let them cool completely.
Grind the seeds in a powerful mixer or food processor until a flour is obtained.
Add the oil gradually while blending, until you get a smooth and creamy consistency.
Adjust the salt if desired.
It keeps in the fridge for 2-3 weeks in a well-sealed jar.
You can use it for hummus, sauces, desserts, or as a dressing.
