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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.
Servings: 4
Calories: 755


  • 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


  • In a large bowl, mix the ground meat with the parsley, onions, garlic, and cinnamon.
  • Chop the mixture again or puree it in a food processor. Season with salt and black pepper.
  • Preheat the oven to 400°F. Oil a shallow 2-quart baking dish and spread it evenly with the meat mixture.
  • Heat 1 tablespoon of the oil in a skillet and fry the pine nuts, stirring constantly, until they are lightly browned, about 5 minutes.
  • Remove pine nuts from the heat immediately and sprinkle them and the oil in which they were cooked over the meat mixture.
  • Bake the dish for 10 minutes or until browned on top.
  • Pour the tahina evenly over the mixture and bake another 15 minutes, or until browned and bubbling. Serve with rice and salad.
Calories: 755 kcal
Carbohydrates: 7 g
Protein: 40 g
Fat: 62g
Saturated Fat: 20 g
Trans Fat: 3 g
Cholesterol: 161 mg
Sodium: 156 mg
Potassium: 741 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 172 IU
Vitamin C: 7 mg
Calcium: 62 mg
Iron: 5 mg
Cuisine Jewish
Ingredients Ground Lamb, Lamb
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