Siniyah, ground lamb and beef baked with tahini

Ingredients

• One-third of a lamb’s breast, one-third of a lamb’s shoulder, and one-third of beef.
• A little lamb fat, if the breast is lean
• 1 bunch of parsley, plus a little extra for the sauce
• 2 green, very spicy chili peppers
• 1 medium onion
• cinnamon, cumin, baharat, cardamom, salt, and pepper
• Two or three tomatoes
• Approximately 1 ½ cups of high-quality, raw tahini
• 1 or 2 lemons
• 2 or 3 cloves of garlic
• cold water
• pine nut

Dice the lamb and beef, which should be very fresh, along with parsley, green chili peppers, onion, and spices, together.

Spread this mixture in a glass dish with a lid, to a thickness of 2 to 4 cm.

Bake in the oven at 180 °C (350 °F) for about 20 minutes, covered, until the meat is browned.

Pour obtenir une meilleure cuisson, drain the juice released by the meat.

Cover with tomato slices and bake for 10 minutes.

While you’re doing that, prepare the sauce: whisk together the tahini, lemon juice, chopped parsley, crushed garlic, and enough cold water to create a smooth sauce.

Remove the dish from the oven, without draining the juices this time, and drizzle with tahini sauce and sprinkle with pine nuts.

Place in the oven for 10 minutes, without a lid.