Sinaya – Cauliflower & Tomatoes & Tahini


In my last Tel Aviv visit I came across the magical combination of tomatoes, cauliflower and tahini in a form of a popular dish from the Arab kitchen: Sinaya (+at least 5 different ways of spelling it…). Sinaya is the traditional clay pot that is used to cook this dish, but I do not have it so I make it in a simple glass form.


A very close look!

We will need (for 2-4 people):

  • A medium cauliflower, separated to small to medium size flowers, washed wall
  • 3 -5 big tomatoes, sliced and oven dried with olive oil, pepper and salt
  • Lots of tahini (with or without parsley, up to you) – recipe here
  • Salt & pepper


  • Cook cauliflowers flowers (sounds funny! :)) until they are soft – but not too soft


  • Oven dry the tomatoes – slice, add olive oil, salt & pepper and roast for not more than 30 minutes in the oven at 250 c / 480 f


  1. set first layer of roasted tomatoes
  2. set second layer of cooked cauliflower
  3. cover with tahini generously

  • Add some salt and pepper
  • Bake on 200 c / 400 f for 20-30 minutes or until brownish on top

Important: the tahini tends to dry quickly in the oven, put aside some tahini and add it on top before serving


Serve with rice – I love it with Venera, black rice – or quinoa or mujaddara (rice & lentils) or simple Israeli/Arabic salad.


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