This Yemenite dish is similar to the Greek dish moussaka, but it uses tahina (sesame seed paste) instead of cheese to achieve a similar effect but remain kosher. You can either make your own tahina or buy it canned.
ingredients
serves 4
2 pounds lean ground lamb or beef
2 tablespoons chopped fresh parsley
2 onions, minced
2 cloves garlic, crushed
1/2 teaspoon ground cinnamon
salt and black pepper
1/4 cup olive oil
2 tablespoons pine nuts (pignoli)
1 cup Tahina
method
1. In a large bowl, mix the ground meat with the parsley, onions, garlic, and cinnamon.
2. Chop the mixture again or puree it in a food processor. Season with salt and black pepper.
3. Preheat the oven to 400°F. Oil a shallow 2-quart baking dish and spread it evenly with the meat mixture.
4. Heat 1 tablespoon of the oil in a skillet and fry the pine nuts, stirring constantly, until they are lightly browned, about 5 minutes.
5. Remove pine nuts from the heat immediately and sprinkle them and the oil in which they were cooked over the meat mixture.
6. Bake the dish for 10 minutes or until browned on top.
7. Pour the tahina evenly over the mixture and bake another 15 minutes, or until browned and bubbling. Serve with rice and salad.
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