Sinia B’Tahini (Baked Spiced Kofta or Eggplant & Tomato Casserole under Bubbling Tahini) – Authentic Israel Recipe
Baked in a round copper pan (sinia) where lemony tahini thickens into a rich, nutty golden sauce over tomatoes.
- Country of Origin
- 🇮🇱 Israel (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Seasoned beef kofta (or roasted eggplant & chickpeas), Roasted plum tomatoes and pine nuts, Baked sesame tahini crust, Lemon juice, Garlic
Ingredients for Sinia B’Tahini (Baked Spiced Kofta or Eggplant & Tomato Casserole under Bubbling Tahini) (4 Servings)
- 1.25 lbs (or 2.5 cups) seasoned beef kofta (or roasted eggplant & chickpeas), prepped into bite-sized pieces
- 1.5 cups roasted plum tomatoes and pine nuts, washed and trimmed
- 1 cup baked sesame tahini crust
- 1 medium onion and 3 cloves garlic, finely minced with lemon juice
- 1.5 tbsp traditional Israel seasoning (garlic, allspice, cinnamon, flat-leaf parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, lemon juice, and garlic, allspice, cinnamon, flat-leaf parsley for 3 minutes until fragrant.
- Combine seasoned beef kofta (or roasted eggplant & chickpeas) and roasted plum tomatoes and pine nuts with the sautéed aromatics and layer evenly into the baking dish.
- Top with baked sesame tahini crust and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.