Prep 20 mins
Cook 1 hr
This is a typical Sephardi recipe. Our family usually enjoys this as an entree for Chol Hamoed or the last days of Yom Tov. If using beef it is called Mina de Carne (Meat Pie). If using lamb, Mina de Cordero.
- 6 matzohs
- 4 tablespoons oil
- 1 onion, chopped
- 1 1⁄2 lbs lean ground beef (or lamb)
- 1⁄3 cup chopped dill
- salt & pepper
optional other favorite seasonings ie
- cumin, if desired to taste
- allspice, if desired to taste
- mace, if desired to taste
- 1 cup mashed potatoes (home-made or instant prepared)
- 4 beaten eggs
- 1⁄2 teaspoon salt
- Sprinkle the matzah with water, put them one on top of the other and wrap with a damp towel.
- Heat oil in a large skillet and sautee the onion. Add the meat, dill, salt & pepper (and optional spices as desired) and cook for approximately 15 minutes, stirring frequently.
- Mix mashed potatoes with eggs and salt. Add approximately 1/3 of the mixture to the meat.
- In a 9-inch square oven proof dish arrange alternating layers of meat and matzah, finishing with a matzah.
- Spread the remaining potato mixture on the matzah and bake at 350 degrees for approximately 1 hour.