Beef Saniyeh with Tahini
Absolutely gorgeous beef saniyeh, a longtime staple in the Middle East.
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Servings: 2
INGREDIENTS
- 1 pound/450 grams ground beef
- 1 onion, chopped
- 2 tomatoes, chopped
- ½ bunch parsley, chopped
- ½ bunch cilantro, chopped
- ½ bunch mint leaves, chopped
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Ras el hanout
- ½ pound/225 grams chickpeas, boiled until tender
Tahini:
- 1 cup raw tahini
- ½ lemon, squeezed
- ¾ cup water
- ½ teaspoon salt
- 1 garlic clove, pressed (optional)
INSTRUCTIONS
- Preheat the oven to 400 F (200 C).
- Mix all the tahini ingredients in a bowl and set aside.
- Mix the beef, vegetables, olive oil and spices and form a big patty.
- Place the patty in a round baking pan, leaving some space for the chickpeas between the pan wall and the beef. Pour the tahini sauce on top and cover everything.
- Put parchment paper on top, then a layer of tin foil and bake for 20 minutes.
- Remove the cover and bake until the top starts to brown, about 5-10 minutes. Remove from the oven and serve with a fresh and fluffy pita.
MY NOTES
Frequently Asked Questions
| Is it possible to add some lamb fat? Possible? It should be mandatory 🙂 |
