Lamb siniya casserole with cauliflower and coconut tahini

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb siniya casserole with cauliflower and coconut tahini

Customer Favorite

Lamb siniya casserole with cauliflower and coconut tahini

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Carb-Conscious, Protein Plus

2 Servings, 690 Calories/Serving

40–55 Minutes

The Middle East’s take on shepherd’s pie, siniya makes a satisfying lamb and cauliflower casserole brought together with nutty tahini and garnished with a drizzle of chile oil.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 teaspoon Aleppo chile flakes
  • 1 organic lemon
  • Sunbasket coconut tahini blend (tahini- coconut milk)
  • 1 head organic cauliflower
  • 1 organic yellow onion
  • 10 ounces ground lamb
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket Lebanese seven-spice blend (allspice - cloves - fenugreek - black pepper - nutmeg - cinnamon - ground ginger)
  • 1 tablespoon tomato paste
Chef's Tip
For delightfully crisp edges, bake the siniya in a large cast-iron frying pan or in 2 [4] ovenproof bowls or large ramekins instead of in a baking dish.

Nutrition per serving

Calories 690, Total Fat 51g (65% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 280mg (12% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Tree Nuts (coconut), Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the chile oil and coconut tahini

Heat the oven to 350°F.
  • In a small bowl, stir together the Aleppo chile and 1 tablespoon [2 TBL] oil. Let stand while you prepare the rest of the meal.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
In a small bowl, stir together the coconut tahini blend with as much lemon juice as you like; season to taste with salt and pepper. Let stand until ready to make the siniya.

2

Prep and cook the cauliflower

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In a large frying pan over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Working in batches if needed, add the cauliflower and cook, stirring occasionally, until starting to brown but not completely tender, 5 to 7 minutes. Transfer to a medium [large] baking dish (see Chef’s Tip for other options). Add more oil between batches if needed. Do not clean the pan.
While the cauliflower cooks, start preparing the remaining ingredients.

3

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure 1 cup [1½ cups].
  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the siniya and one for garnish.

4

Assemble and bake the siniya

In the same pan used for the cauliflower, if dry, add 2 to 4 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, lamb, and seven-spice blend, season generously with salt and pepper, and cook, stirring to break up the meat, until the lamb is lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the tomato paste and cook until fragrant and caramelized, about 1 minute.
Remove from the heat and stir in half the parsley. Spoon the lamb mixture over the cauliflower and spread in an even layer. Spoon on the coconut tahini. Bake until the siniya is starting to brown on top and the lamb is cooked through, 12 to 15 minutes.

Serve

Transfer the lamb siniya to bowls (if prepared in a baking dish or frying pan). Drizzle with as much chile oil as you like, garnish with the remaining parsley, and serve with the lemon wedges.
Kids Can!
  • Juice the lemon.
  • Stir the coconut tahini.
  • Measure the onion.
  • Strip the parsley leaves.
  • Garnish with the parsley.

“This was so good! We took a chance to try something new. It was so flavorful and filling.” –Alison H.
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