Wherever you find it, the casserole dish known as siniya will contain tchina, ground meat, onion, and a fair amount of herbs and spices. Although Palestinians, Lebanese and Syrians tend to enjoy the dish best when it is made with beef or veal, the Druse who citizens of those countries and of Israel prefer it with lamb. What can I say?….. I'm for the lamb version.

Siniya

1/2 kilo ground minced lamb, beef or veal
3 Tbsp. parsley, chopped
4 Tbsp. onion, chopped finely
2 Tbsp. flour
2 Tbsp. vegetable oil
1/2 tsp. zhug (see note following the recipe)
salt and pepper (use generously to taste)
4 Tbsp. tchina pate
2 Tbsp. lemon juice
4 Tbsp. water
pine nuts for garnish
flat pita for serving (optional - recipe follows)

Combine the meat with the parsley, onion, flour, oil, zhug, salt and pepper and press into a small, round ovenproof dish.

With a fork beat together the tchina paste, lemon juice and water, beating until a smooth liquid is obtained. Pour this over the meat mixture and sprinkle with pine nuts. Bake in an oven that has been pre-heated to 180 degrees Celsius (350 Fahrenheit) for 20 minutes. Serves 4.

Note: Zhug, the most popular spice mixture of Yemen, and now adapted to tastes throughout the Middle-East. It can be purchased at ethnic delicatessen stores but if you cannot find it, you can make it at home by pureeing together 1 cup of fresh chili peppers and then adding 1/2 cup each of parsley and coriander leaves, blending again and then adding 1 Tbsp. minced garlic, 1 tsp. each of salt, pepper and ground cumin and a pinch of ground cardamom. Keep in mind that this flavorful blend is fiery hot and should be used only in very small quantities. (Serves 4).

Flat Pita

1/2 kilo flour
1 Tbsp. active dry yeast

Sift together the flour and yeast and then knead the mixture together with just enough lukewarm water to make a moderately thick dough. Cover lightly and let stand to rise for 1/2 hour. Repeat the kneading and rising process 6 times in all, kneading at half hour intervals. Immediately after the last kneading, divide the dough into 6 - 8 balls. Flatten each by hand or with a rolling pin.

Heat the largest, heaviest, ideally cast iron skillet over a high flame until it is very hot. Turn off the heat and taking care not to burn yourself or to spatter yourself with steam), wet the bottom of the skillet with a damp cloth. Onto this place one of the breads and cook, turning once, just until both sides are barely browned. Transfer to a serving plate and continue until all of the breads are done. (Yields 6 - 8 individual breads)

© Daniel Rogov