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Siniya I (M, TNT)
Source: Daniel Rogov's "Siniya - The Taste of Paradise," From Lamb or Beef or Veal
Serves: 4

1/2 kg (1 lb.) ground minced lamb, beef, or veal
3 tbsp. parsley, chopped
4 tbsp. onion, chopped finely
2 tbsp. flour
2 tbsp. vegetable oil
1/2 tsp. zhoug (click here for recipes)
Salt and pepper (use generously to taste)
4 tbsp. tehina paste
2 tbsp. lemon juice
4 tbsp. water
Pine nuts for garnish
Flat Pita for serving (optional, click here for recipe)

Combine the meat with the parsley, onion, flour, oil, zhchug, salt and pepper and press into a small, round ovenproof dish.

With a fork beat together the tehina paste, lemon juice, and water, beating until a smooth liquid is obtained. Pour this over the meat mixture and sprinkle with pine nuts. Bake in an oven that has been pre-heated to 180°C (350°F) for 20 minutes.

Poster's Notes:
Wherever you find it, the casserole dish known as siniya will contain tehina, ground meat, onion, and a fair amount of herbs and spices. Although Palestinians, Lebanese, and Syrians tend to enjoy the dish best when it is made with beef or veal, the Druse who are citizens of those countries and of Israel prefer it with lamb. What can I say?... I'm for the lamb version.

Zhoug, (aka "shatta"), the most popular spice mixture of Yemen, and now adapted to tastes throughout the Middle-East. It can be purchased at ethnic delicatessen stores but if you cannot find it, you can make it at home.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A