Cooking Israel

Siniyeh: Ground Meat with Cherry Tomatoes and Tahini


Cooking Israel with a Puzzle Israel Recipe


2 lb. ground meat (30% fat)
3 large red onions
3 garlic cloves, crushed
1 tbsp. fresh thyme
1 1/2 cups Tahini
2 lemons, squeezed
2 cups water
20 cherry tomatoes, halved
1/2 cup olive oil
1 tbsp. salt
1 tbsp. black pepper
Cinnamon to taste


1) Preheat oven to 450̊F
2) In a wide Pyrex dish combine the onions, tomatoes, 3 tbsp. olive oil, salt, pepper, and thyme
3) Roast until golden, about 25 minutes
4) In a bowl, combine the meat, garlic, thyme, salt, pepper, and cinnamon
5) In a separate bowl, combine the tahini, a little crushed garlic, salt, pepper, and lemon juice
6) Spread the meat mixture over the roasted onions and tomatoes
7) Cook for another 15 minutes
8) Pour the tahini mixture over the meat, and cook for another 5-10 minutes
9) Serve warm

Serves 6

Note: This recipe contains kitniyot (legumes) which Ashkenazi Jews tend not to eat on Passover.



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