'Lahme Bil Sanieh' literally translates to 'meat in a pan' from Arabic. The most common colloquialism is 'Meddeh' which translates to 'stretch' referring to the meat that's been stretched across the base of the pan. In the Western world, it's closest relative is probably a meatloaf.
You can make this dish with tomato sauce on top instead which works a treat. Today's recipe calls for a sauce made by blending tahini and pomegranate molasses. It's a little tangy and sweet with a nutty savouriness from the tahini.
We layer the meat on top of sliced potatoes so that the potatoes soak up the juices (yum!) but feel free to omit them if you like (Jay's family do). Served with a side of rice and/or salad, it's a winner dinner for sure.
Ingredients (Feeds 4):
- 400g mince lamb and beef (we used half and half)
- 1 onion
- 1 bunch of parsley
- 2 1/2 tsp baharat (also known as '7 spice blend')
- 1/2 tsp garam masala (optional and not 'authentic' but we think it adds a little something!)
-1 1/2 tsp salt
- 1/2 tsp white pepper
- 2 potatoes (optional)
- 4 tbsp Tahini
- 4 tbsp Pomegranate molasses
To serve (optional):
- Rice (we made vermicelli rice)
- Salad
Method:
1. Roughly chop your onion and place in a blender along with the parsley. Blend until they form a paste. (If you have a good butcher that's mincing the meat for you, you can ask them to pass the onion and parsley through the blender at the same time as the meat - this is how we've traditionally made it).
2. Add the mince, the baharat, garam masala (if using), salt and white pepper and blend until thoroughly mixed. At this point you might want to take small amount of the mixture and fry it to taste so that you can adjust the seasoning to your liking.
3. Pre-heat your oven to 180°C fan.
4. Peel and slice the potatoes about 1cm thick (if using) and layer a baking tray with the slices so there's an even lay
5. Next, spoon out the meat mixture and press down to form an even layer of meat on top of the potatoes.
6. Place in the oven on the middle shelf for 30 minutes
7. Make your sauce by mixing together the tahini and the pomegranate mollases along with 500ml water. (You want it to be watery as it will thicken up in the oven and you want plenty of sauce to spoon over your rice later)
8. At 30 minutes, take your meat out of the oven and pour the sauce on top. Place back in the oven for 15 minutes.
9. Serve with rice and salad or just eat it out of the tray, we won't judge! DELICIOUS.
We'd love to see your creations. If you try this recipe, do tag us @TheFoodInstatution
R & J x
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