Siniya - Arabic meat casserole with tahina paste. Sinia is considered a classic everyday dish. For its preparation in Muslim countries, beef and lamb are used, but any meat is suitable. In some versions, vegetables are added to the dish, but in the classic blue there should be only meat, tahina paste, spices and pine nuts. #cuckpad4
Ingredients: Lamb (leg or shoulder), Tomatoes, Tomato paste, Celery, Onion, Olive oil, Baharat spice, Fennel seeds, Paprika, Cedar nuts (fried), Parsley, Baby spinach (optional), Salt pepper, For sauce with tahini:, Tahini (tahini) paste, Lemon juice, Garlic, Salt, pepper, Boiled cold water
Cooking method:
Heat half the oil in a deep saucepan. Chop onion and celery and saute until onion is translucent.
Add baharat and fennel seeds. Saute for a couple of minutes and stir in the tomato paste.
Cut the meat into slices, salt and pepper and fry in another pan in three steps until golden brown.
Add the meat (along with the fat and greaves remaining after frying) to the saucepan. Cut the tomatoes into cubes. Add 2/3 of the tomato and some water to the saucepan. Salt, pepper and add paprika powder. Simmer the meat under the lid over low heat for 70 - 80 minutes, stirring occasionally. The main thing is to make sure that the meat does not burn (especially in the last 30 minutes of stewing).
Mix the remaining tomatoes with pine nuts and finely chopped parsley. If using spinach, the leaves should be chopped.
Add tomatoes and spinach to saucepan. Mix all contents well. The sauce should be quite thick. If there is too much liquid left in the saucepan, you will not get a beautiful crust.
Squeeze the garlic through a press and mix with tahini and lemon juice. Dilute the sauce with water until thick but current. Pour sauce over meat.
Cover the saucepan with a lid and put it in an oven preheated to 180 Β° for 20 minutes. Then remove the lid and bake for another 20 minutes. Before serving, you can sprinkle the "casserole" with chopped herbs. Bon Appetit!