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Siniya – Middle Eastern Meat and Tahini Dish

Siniya – Middle Eastern Meat and Tahini Dish

4.5 Stars (10 Voters)
Siniya – middle eastern meat and tahini casserole that usually made with lamb, but sometimes with beef. This dish is easy to make and very delicious.
1½ Hours
20 Minutes
Middle eastern

For the meat mixture:

  • 1 lb (450g) ground beef/lamb or combination of the two
  • 1 Eggplant
  • Salt to taste
  • Black pepper to taste
  • 1-2 teaspoons Cumin
  • 1 teaspoon Paprika
  • 1/4 teaspoon Cinnamon (optional)
  • 1/2 teaspoon Turmeric 
  • 1 teaspoon Sumac
  • 1 tablespoon Parsley, chopped
  • 1 Chopped onion, fried until golden

For the tahini:

  • 1/2 cup (125g) Raw tahini
  • 1/2 cup (120ml) Water
  • 2 tablespoons Lemon juice

For garnish:

  • Parsley, chopped
  • Pine nuts

  1. Preheat oven to 225C (450F).
  2. Bake the eggplant: Pierce the eggplant using a fork, place it the baking sheet and roast for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.
  3. Meanwhile: In a pan, heat 2-3 tablespoons of olive oil, add chopped onion and sauté until lightly golden. Set aside.
  4. When eggplant is ready: Peel the skin (or just scoop the flesh out) and remove as much seeds as possible. Drain the liquids and set aside.
  5. In a large bowl mix ground meat, eggplant, sautéed onion, salt, pepper, cumin, turmeric, cinnamon, paprika, sumac and chopped parsley. Mix until well combined.
  6. Prepare tahini sauce: in a bowl mix raw tahini, water and lemon juice. Mix until smooth. If needed add more water.
  7. Transfer meat mixture into the baking dish and press the meat mixture into 1 cm layer.
  8. Bake for 10 minutes. Take the pan out of the oven, pour tahini sauce over the meat and spread evenly. Sprinkle some pine nuts, put the pan bake to the oven and bake for another 10-15 minutes.
  9. Take the siniya out of the oven and sprinkle some chopped parsley.
  10. Serve and enjoy.



Siniya (also spelled "sinaya" or "seneya") is a popular Middle Eastern dish that originated in the Levant region. It is essentially a type of casserole that is made with layers of spiced ground beef or lamb, vegetables, and then baked in the oven.

The dish is typically prepared in a large, shallow baking dish called a "siniya," which is where it gets its name from. The meat is seasoned with a blend of aromatic spices such as cinnamon, allspice, and cumin, sumac and then mixed with finely chopped onions and parsley. The vegetables used in the dish can vary, but they typically include tomatoes, bell peppers, and eggplant.

Potatoes are then sliced into rounds and placed on top of the vegetables, and the whole dish is then covered with a layer of tomato sauce before being baked in the oven until the potatoes are tender and the sauce has thickened. Eggplants are baked in the oven until soft, then added to the meat mixture. Finally, the dish is often topped with a drizzle of tahini, a creamy sauce made from ground sesame seeds, which adds a nutty flavor and a rich, velvety texture to the dish.

Siniya is a hearty and flavorful dish that is typically served as a main course, often with a side of rice or bread. It is a popular dish in many Middle Eastern countries, and there are many variations of the recipe depending on the region and the cook's personal preference.


siniya recipe

Siniya is a versatile dish that can be made with different types of meat, but traditionally, it is made with either ground beef or lamb. Both meats work well in this dish and provide a rich and savory flavor that complements the spices and vegetables.

When choosing the meat for Siniya, it's important to select a high-quality, lean meat with a good balance of fat and protein. Ground lamb is a popular choice as it has a slightly gamier taste that works well with the spices in the dish. However, ground beef is also a great option, especially if you prefer a milder taste. You can even use a combination of both meats for added flavor and texture.

If you're looking for a healthier option, you can also use ground turkey or chicken, although keep in mind that these meats may not have the same depth of flavor as beef or lamb. Ultimately, the best meat for Siniya comes down to personal preference, so feel free to experiment with different types of meat until you find the one that works best for you.

meat for siniya


siniya with tahini

Tahini sauce is a creamy condiment made from ground sesame seeds that is commonly used in Middle Eastern and Mediterranean cuisine. It has a nutty flavor and a rich, velvety texture, and it is often used as a dip or a sauce to add flavor and depth to a variety of dishes.

To make tahini sauce, sesame seeds are first toasted to enhance their flavor, then ground into a fine paste. The paste is then mixed with lemon juice, garlic, salt, and water to create a smooth and creamy sauce. Some variations may also include ingredients such as olive oil, parsley, or yogurt to add different flavors and textures.

Tahini sauce is a versatile ingredient that can be used in many different ways. It is commonly used as a dip for vegetables, pita bread, or falafel, and it is also used as a sauce for meat, fish, or vegetables. It can also be used as a dressing for salads or as a spread for sandwiches.

Tahini sauce is a nutritious condiment as well, as sesame seeds are rich in healthy fats, protein, and fiber. It is also a good source of vitamins and minerals such as calcium, iron, and magnesium.

You can find more information about tahini and tahini recipe here: Tahini recipes

Siniya – Middle Eastern Meat and Tahini Dish


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