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Siniya (Lamb Kebab w/ Tahini Sauce)

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Siniya (Lamb Kebab w/ Tahini Sauce)
Lamb Kebab with tahini sauce, Galileat cooking class
Servings
people
Ingredients
  • 1 c tahini
  • 2 lemons, juiced
  • 1 tsp finely diced garlic (~2 cloves)
  • 2.25 pounds ground lamb (OR sub ground beef or chicken)
  • 2 T fresh parsley, chopped
  • 2 onions (1 finely chopped or grated; 1 sliced)
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • 1 T baharat spice blend (link to recipe in recipe notes below)
  • 1/2 tsp dried chili flakes
  • 1 tsp sweet paprika
  • S&P, to taste
  • 3 tomatoes, thickly sliced
Servings
people
Ingredients
  • 1 c tahini
  • 2 lemons, juiced
  • 1 tsp finely diced garlic (~2 cloves)
  • 2.25 pounds ground lamb (OR sub ground beef or chicken)
  • 2 T fresh parsley, chopped
  • 2 onions (1 finely chopped or grated; 1 sliced)
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • 1 T baharat spice blend (link to recipe in recipe notes below)
  • 1/2 tsp dried chili flakes
  • 1 tsp sweet paprika
  • S&P, to taste
  • 3 tomatoes, thickly sliced
Lamb Kebab with tahini sauce, Galileat cooking class
Instructions
Tahini Sauce
  1. Place 1c tahini in a bowl.
  2. Add 1c *cold* water (important that water is cold), juice of 2 lemons, 1tsp finely diced garlic to tahini.
  3. Mix until you get a smooth texture and not too thick. Add water and/or lemon juice to taste.
Lamb Kebab
  1. Preheat oven to 425 F.
  2. Place 2.25# ground lamb in a large bowl.
  3. Add remaining kebab ingredients (parsley through S&P) and mix together well, for about 5 minutes. Let rest for 10 minutes.
  4. Place meat mixture in an oiled oven tray and flatten out, so it covers the entire tray.
  5. Using a knife or spatula, carve 8 slits into the flattened meat. This will aid in both cutting the meatloaf when finished and helps the tahini sauce be absorbed into the meat.
  6. Bake in a pre-heated (425⁰) oven until browned, about 10-15 minutes.
  7. Place the onion and sliced tomatoes on the browned meat and top with tahini sauce. Return to oven and cook 8 minutes. **Note: you can omit the onion & tomato and just use tahini sauce.
  8. The dish is ready when the tahini sauce is bubbling, changes color from white to light brown and has thickened.
Recipe Notes

Link to Baharat spice blend recipe found here.

**Recipe courtesy of Galileat cooking school in Israel.

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