BAKED LAMB PATTIES IN TAHINI SAUCE

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Tahini is used widely in Middle Eastern cuisine. Tahini is a thick paste made from crushed sesame seeds. High in protein and other nutrients, it is a flavorful base for cooking. It is a basic ingredient in various hummus dishes, as a sauce for meat, fish, vegetables and dessert. In The New Book Of Israeli Food by Janna Gur, she shared that the key to a successful tahini dish is choosing top quality raw material. The top quality tahini is delicious on its own without any additions. Taste it straight from the jar. It should be nutty and slightly sweet, without a trace of bitterness. I was fortunate to be able to find a great quality tahini in our local neighborhood grocery store, imported from Greece.

This baked lamb patties in tahini sauce is inspired by siniya, one of the flagship dishes of Palestinian cuisine-ground lamb baked in tahini. Siniya baking pan is a round ovenproof pan in which the dish is baked and served. You don’t have to use siniya, your cast-iron ovenproof pan will do, or even a baking dish or a shallow ovenproof saucepan will do as well.

The patties are so moist and flavorful from the baharat spice mix. It may be a bit troublesome to prepare the baharat spice mix, however, this spice really flavors up the whole dish, and the creamy tahini sauce and the roasted pine nuts make the whole dish so special and flavorful. This recipe is a keeper.