Sinaya (Einat's Shepherds Pie)

Prep Time
Cook Time
Ready In

Recipe: #36703

March 29, 2021

"I saw this recipe being made on Sara's Weeknight Meals show. Sara's guest, notable New York City chef, Einat Admony, made this recipe and it looked phenomenal! As she described it, it's Palestinian comfort food and their version of shepherd's pie. It is nothing like the Western version. It uses eggplant as a base, layered with ground beef and lamb, vegetables, topped with a delicious tahini sauce, and then baked. Placing it here for safekeeping before I forget about it or it disappears from cyber space."

Original is 4-6 servings


  • Serving Size: 1 (650.1 g)
  • Calories 1432.4
  • Total Fat - 94.1 g
  • Saturated Fat - 25.6 g
  • Cholesterol - 183.7 mg
  • Sodium - 2405.5 mg
  • Total Carbohydrate - 88.4 g
  • Dietary Fiber - 21.1 g
  • Sugars - 11 g
  • Protein - 69.4 g
  • Calcium - 723.7 mg
  • Iron - 17 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Cut the eggplant into ¼ inch-thick slices and sprinkle with salt. Let it sit for 1 hour or so to allow the excess moisture to drip off (this also helps remove the bitterness from the eggplant).

Step 2

Preheat the oven to 375°F.

Step 3

Combine all the ingredients for the tahini sauce in a food processor and blend until smooth and creamy. Set aside until ready to use.

Step 4

Place the eggplant slices in a large baking dish and drizzle with 2 tablespoons of the olive oil. Bake in the oven for 45 minutes. Remove from the oven and place the tomato slices on top of the eggplant. Set the baking dish aside but keep the oven on.

Step 5

Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat and add the onion. Sauté until translucent, about 5 minutes. Add the garlic and tomato paste and cook for another 5 minutes. Add the ground beef and lamb and season with the baharat, paprika, cumin, 2 teaspoons salt, and the pepper. Cook for another 20 minutes.

Step 6

Remove from the heat and stir in the parsley. Drain off the excess liquid and transfer the ground meat to the baking dish with the eggplant and tomato slices.

Step 7

Spread a generous layer of tahini sauce on the top, about ¼ inch thick. Bake in the oven until golden brown, about 30 minutes.

Step 8

Garnish with the pine nuts and serve with a side of crusty bread.


Step 9

Combine all the ingredients together until well mixed. Store in an airtight jar and keep away from direct sunlight.


No special items needed.

1 Reviews


This is delicious! Definitely a different version than we're used to, but absolutely delicious! I only made half the recipe and it more than filled a small baking dish. Because I didn't want to decimate my spice cabinet, I used a Baharat from The Spice House, so can't vouch for the spice mix on the recipe - but it does have the same ingredients. I did double the Baharat, because we love it and wanted it to be more pronounced so it wouldn't be drowned out by the tahini. And speaking of tahini, that "bechemel" layer was oh-so-good! I would use that all by itself, as a dip for raw veggies. We loved this, but be forewarned - you better love tahini, because the flavor is very pronounced. Thanks for sharing this very unusual recipe!


review by:
(1 Jun 2022)

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