top of page



A classic carnivorous dish: minced meat is fried with onions and garlic, then mixed with chopped tomatoes, salted and peppered, and poured with tahini. Another tasty masterpiece that vegans have to give up - those who don't know can say to themselves: there is no dish that doesn't have a plant-based alternative. We met his vegan siniya for the first time in my life at שאפה בר - Shaffa Bar, a cool ruin pub in the flea market of Jaffa city.


Since then he has been a regular guest at our table. From the original recipe, only the tahini remained, we changed the minced meat to lentils, cauliflower, and - don't be alarmed - kohlrabi, and even varied the tomato topping: it is added to the food in a dried version, strengthening the deep, sweet taste, which is provided by the meat in the classic version.  


 Ingredients for 6 people / one big and beautiful tray:


 2 kohlrabi

 1 cauliflower

 4 tablespoons of dried tomatoes

 25 dkg lentils (brown or black)

 6 tablespoons of tahini

 1 lemon

 4 cloves of garlic

 pinch of cumin

 salt pepper

 olive oil




 1. Preheat the oven to 190 degrees.  I cut the cauliflower into small florets, peel the kohlrabi and cut it into dice-sized pieces.  I cut the dried tomatoes into small pieces.


 2. Cook the lentils with salt, pepper and a few pinches of cumin.  I shove the cauliflower, kohlrabi, and garlic cloves with olive oil, salt, pepper, and smoked paprika into the hot oven.


 3. I mix the tahini: I mix it roughly 50-50% with water, juice of half a lemon, you can add garlic, and of course salt and pepper, with a few drops of olive oil - to the consistency of a thick, creamy cream.


 4. If the lentils are cooked, but this can take 15 or 40 minutes depending on the type of lentil, it's worth checking regularly - I strain them, then season them.


 5. I take the kohlrabi and cauliflower out of the oven - usually 20 minutes is more than enough for them, if only because they go back into the oven together for a few more minutes.


 6. I mix all the ingredients except the tahini and put them in the oven for another 10 minutes.  I serve it with green spices on the side, generously sprinkled with tahini, with pita or fresh bread.

bottom of page