Prep 30 mins
Cook 1 hr
Very old, traditional recipe from Spain. Nowadays Sephardic is associated with Morocco etc., but it comes from Sepharad which means Spain and from where once came all Sephardic Jews (as well as many Ashkenazim before becoming Ashkenazi). Vary tasty, rich dish for leftover matzoh.
- 4 matzohs
- 1⁄2 lb ground beef
- 3⁄4 cup fennel, chopped
- ground black pepper
- 6 tablespoons olive oil
- 4 eggs, beaten
- 3 medium potatoes, boiled and mashed
- 1 cup red wine
- 1 big onion, chopped
- Soak matzot with some water for 10 minutes.
- In a frying pan with the oil sauté onions until tender. Add meat and fennel, salt and pepper until no longer pink the meat. Add wine and let all simmer for 20 minutes stirring occasionally.
- In a bowl mix mashed potatoes with eggs.
- Add 1/2 of the egg-potato mix to the meat when this last is done.
- In a rectangular baking bowl (Pyrex is best)´previously oiled, put a layer of matzoh, then 1/3 of the meat mixture and so on. You'll have 6 layers--3 matzot, 3 meat mix. Add the last layer:; use the half portion left from the potato-egg mixture.
- Place it in the oven at 350ºF for an hour.
- Serve it hot with a glass of the best Spanish red wine. Lechaim!