When you make a purchase through one of our recommended product links, we may earn a commission. Learn more.

Beef Saniyeh with Tahini

5 from 2 votes
Chen Koren
Absolutely gorgeous beef saniyeh, a longtime staple in the Middle East.
Servings: 2


  • 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


  • 1 cup raw tahini
  • ½ lemon, squeezed
  • ¾ cup water
  • ½ teaspoon salt
  • 1 garlic clove, pressed (optional)


  • 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.


Share your favorites!

Leave a review

Rate this Recipe

Home Cooks World