Sinie

Directions

1. Cut one-third of a lamb breast, one-third of a lamb shoulder, and one-third of beef (everything should be fresh, of course; if the breast is lean, you can add a little fat). ≈ 8 min
2. Add a handful of parsley, two green chili peppers, one medium onion, and spices (cinnamon, cumin, paprika, cilantro, salt, and pepper). ≈ 3 min
3. Tempered glass shelves with a cover, ranging in height from 2 to 4 cm. ≈ 3 min
4. Bake in the oven at 180 degrees Celsius for about twenty minutes, until golden brown. ⏱ ≈ 35 min
5. We remove the fluids excreted by the snake. ≈ 3 min
6. We place sliced tomatoes (2-3 tomatoes per serving) on a baking sheet and put them in the oven for 10 minutes. ⏱ 10 min
7. In the meantime, prepare the tahini. ≈ 3 min
8. It is important to use high-quality tahini. ≈ 3 min
9. It is recommended to use sesame tahini (a dark and flavorful tahini). ≈ 3 min
10. The sauce should be liquid: add tahini, the juice of one or two lemons, chopped cilantro, 2-3 crushed garlic cloves, and cold water until you reach the desired consistency. ≈ 3 min
11. We remove the skin, and this time, we don’t drain the juice – instead, we spread a mixture of chickpea puree (about 1.5 cups) over the flesh, then sprinkle with walnuts. ≈ 2 min
12. Place in the oven for 10 minutes without the lid. ⏱ 10 min