High-Heat Charred Lamb Siniyah with Bubbling Lemon-Tahini & Emerald Dill Salad
Growing up in Tel Aviv, siniyah was the ultimate comfort food, a bubbling, savory hug in a pan. But it wasn't until I was cooking in a tiny flat in London, missing the Mediterranean sun, that I realized it needed a massive, unruly salad to truly sing. This High-Heat Charred Lamb Siniyah is exactly that. We take warmly spiced ground lamb, scorch it under the broiler until those crispy, caramelized edges form, and then drown it in a garlic-lemon tahini sauce. The heat transforms the tahini into a rich, velvety crust. But the real magic? Burying it under a mountain of vibrant dill, sharp red onion, and those ruby pomegranate arils I put on absolutely everything. The contrast between the rich, bubbling lamb and the icy, crisp herbs is everything I love about cooking. It is generous, vibrant, and incredibly forgiving. Don't eat lamb? Swap it for a mix of finely chopped roasted cauliflower and walnuts, keeping the spices the same. Just don't skimp on the tahini or the herbs, more is always the answer in my kitchen. Grab some warm pita and dig right into the pan with me.
Featured Recipe
High-Heat Charred Lamb Siniyah with Bubbling Lemon-Tahini & Emerald Dill Salad
This is a weeknight feast that feels like a massive celebration. We take warmly spiced ground lamb, scorch it under the broiler, and drown it in a garlic-lemon tahini sauce that bubbles into a savory, velvety crust. But the real magic happens when you bury it under a mountain of unruly, vibrant dill and ruby pomegranate arils.
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Timeline
Ingredients
- 1 lb ground lamb(80/20 blend preferred for maximum flavor)
- 1/2 cup yellow onion(finely chopped)
- 3 cloves garlic(grated or minced (for the lamb))
- 2 cloves garlic(grated or minced (for the tahini))
- 1/4 cup pine nuts(toasted)
- 1 tbsp baharat spice blend(substitute equal parts cumin, allspice, and a pinch of cinnamon if needed)
- 1 tsp kosher salt(for the lamb)
- 1/2 tsp kosher salt(for the tahini)
- 1/2 tsp black pepper(freshly ground)
- 3/4 cup raw tahini(stirred well, high-quality Ethiopian or Levantine brand)
- 1/4 cup fresh lemon juice(for the tahini)
- 1/2 cup ice water(essential for fluffy tahini)
- 1/2 small red onion(thinly sliced)
- 1 tbsp sumac(tangy Middle Eastern spice)
- 1 tbsp fresh lemon juice(for the salad)
- 1 tbsp extra virgin olive oil(for the salad)
- 1 large bunch fresh dill(roughly chopped (about 1.5 cups), tender stems included)
- 1/2 cup fresh parsley(leaves only, roughly chopped)
- 1/2 cup pomegranate arils(jewel-toned pop of sweetness)
- 2 cloves garlic(grated)
- 1/2 tsp kosher salt
- 1/2 small red onion(thinly sliced)
- 1 tbsp sumac
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 large bunch fresh dill(roughly chopped)
- 1/2 cup fresh parsley
- 1/2 cup pomegranate arils
Instructions
- 1
Position an oven rack about 4 inches from your broiler and preheat to HIGH. In a large mixing bowl, use your hands to combine 1 lb ground lamb, 1/2 cup yellow onion, 3 cloves garlic (grated), 1/4 cup pine nuts, 1 tbsp baharat spice blend, 1 tsp kosher salt, and 1/2 tsp black pepper. Don't overwork it, just mix until the spices are beautifully woven into the meat.
5 min
Tip: Mixing meat with your hands prevents it from becoming tough. Treat it gently!
- 2
Press the spiced lamb mixture evenly into the bottom of a 10-inch cast-iron skillet, pushing it all the way to the edges like one massive, gorgeous burger patty.
2 min
Tip: Make a slight depression in the center of the lamb patty so it doesn't puff up too much like a football while broiling.
- 3
Place the skillet straight under the broiler. Let it scorch for 8 minutes. We want the edges to pull away from the pan and get crispy. The intense heat will blister the top while rendering out the fat.
8 min
Tip: Keep an eye on it—broilers vary wildly. You want a dark, caramelized crust.
- 4
While the lamb is under the fire, let's make the tahini crust. In a medium bowl, whisk together 3/4 cup raw tahini, 1/4 cup fresh lemon juice, 2 cloves garlic (grated), and 1/2 tsp kosher salt. It will seize up and look thick—don't panic! Vigorously whisk in 1/2 cup ice water until it transforms into a pale, velvety, pourable sauce.
4 min
Tip: Ice water is the secret to incredibly light, fluffy tahini. Trust the process.
- 5
Now for the salad base. In a mixing bowl, toss 1/2 small red onion (thinly sliced) with 1 tbsp sumac, 1 tbsp fresh lemon juice, and 1 tbsp extra virgin olive oil. Use your fingers to massage the onions slightly. This takes the raw bite away and dyes them a stunning hot pink.
2 min
Tip: Massaging raw onions in acid is my favorite trick to make them sweet and palatable.
- 6
Add 1 large bunch fresh dill (roughly chopped), 1/2 cup fresh parsley, and 1/2 cup pomegranate arils to the macerated onions. Toss lightly. We want this salad to feel unruly, voluminous, and herbaceous.
2 min
Tip: Don't throw away the tender dill stems! They pack immense flavor and great crunch.
- 7
Carefully pull the skillet from the broiler. Tilt the pan and spoon out most of the rendered lamb fat (leave about a tablespoon in the pan for flavor). Pour the velvety tahini sauce evenly over the entire surface of the charred lamb.
2 min
Tip: We pour off the fat because if we don't, the tahini will break and turn greasy. We want a clean crust!
- 8
Return the skillet to the broiler for 3 to 4 minutes. Watch it like a hawk! You want the tahini to puff up, bubble aggressively, and develop deep, scorched, caramelized spots.
4 min
Tip: Broiled tahini changes from a sauce into a savory, roasted custard. It is pure magic.
- 9
Pull the Siniyah from the oven and let it breathe for 2 minutes to settle. Pile the massive emerald dill salad right in the center of the bubbling tahini, leaving those beautifully scorched edges exposed. Serve immediately with warm pita for scooping.
2 min
Tip: Scoop all the way to the bottom to get the crispy lamb, the creamy tahini, and the cold salad in one bite.
Chef's Notes
Listen to me, the contrast between the violently bubbling, rich, savory tahini crust and the cold, bright, acidic dill salad is exactly why I cook. The dill isn't a garnish here; it's a vital, loud counterweight to the rich lamb. Don't be shy with it—more herbs is always the answer in my kitchen.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.