A nutritious and healthy version of one of Arab cuisine’s signature dishes. This terrific dish can be a complete meal, is 100% vegan, and includes 4 different types of vegetables that are roasted in a silan and tahini marinade. First, we’ll bake the vegetables in olive oil and spices, then mix them with a lightly sweetened tahini that becomes a delicate cream as it heats. The result is light, airy and creamy.
Makes 4 servings and takes about 50 minutes to prepare.
1 medium cauliflower, cut into florets
3 tomatoes, quartered
2 zucchinis, quartered
2 onions, quartered
A pinch of salt and ground black pepper
7 tbsp olive oil
1 tbsp Kinneret Farm silan + 2 tbsp
A pinch fresh thyme
3/4 cup raw tahini
4 tbsp lemon juice
1 1/4 cup cold water
- Preheat the oven to 200°C and cover a baking tray with baking paper.
- Put the cauliflower florets into a bowl and add 2 tbsp olive oil, salt and pepper. Rub the oil into the florets carefully until they are all well coated. Arrange them in the baking tray. Repeat with the tomato quarters, taking care not to squish them.
- Place the zucchini in the same bowl and add 1 tbsp olive oil and the thyme. Coat the zucchini and transfer to the baking tray.
- Place the onion quarters in a clean bowl and add 1 tbsp silan, 2 tbsp olive oil and some salt, and gently rub until each segment is well coated with the light brown marinade.
- Transfer the vegetables to a baking tray and bake for 30 minutes or until the cauliflower florets are lightly browned and the onions begin to caramelize. Remove from the oven.
- Low the heat to 170°C. Mix the raw tahini, lemon juice and remaining silan and salt in a bowl. Gradually add the water while mixing, until you have a thin mixture.
Assembling the Siniyeh:
- Transfer the roasted vegetables to a deep pyrex (or other) baking dish. Pour the tahini mixture over the top and return to the oven for 10 minutes or until the tahini’s color begins to change to a very light brown.