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Siniya II (M)
Source: "The New Jewish Cuisine," by Evelyn Rose
Serves: 4 to 5

Meat Mixture:
1 egg
1/2 onion, cut in chunks
1 large sprig parsley
1 clove garlic, peeled
1/2 tsp. cinnamon
1 level tsp. yeast extract or vegetable paste
1 tsp. salt
10 grinds black pepper
1kg ground beef

4 level tbsp. pine nuts (optional)
1 cup tehina diluted with 3 tbsp. water

Put all the ingredients of the meat mixture (except the meat) into a food processor or blender and process until pureed.

Turn into a large bowl and add the meat, mixing thoroughly together with a fork to avoid packing the meat too tightly.

Grease five individual gratin dishes, or one large gratin dish big enough to hold five patties side by side.

Shape five patties and lay in the bottom of the dish. Grill (broil) for 6 minutes or until a rich brown, then scatter with the pine nuts and top with the tehina sauce. Continue to grill for another 5 minutes until the topping is bubbly and golden-brown.

Posted by Jackie Benson

Nutritional Info Per Serving: N/A