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Dear Hostesses, As the countdown to Passover begins, we are all on the hunt for great Passover recipes. This Shabbat, while skimming through all of my cookbooks, I found 2 great recipes that I know will be winners. I am deciding between the two, and leaning towards the second recipe with the added potatoes. The second recipe serves more guests than the first recipe.
I am planning on making it and freezing this matzo meat pie before the final baking stage. I think it would be perfect for a holiday meat lunch, or during the week as a Passover meat dinner. Its a fun dish because not like some other recipes, the family will always remember these recipes as a specifically Passover dish. Enjoy! Marlene
P.S. Comment below- which recipe would you choose? #1? or #2?
Recipe By: Claudia Roden, Adapted from The Book of Jewish Food
Serving Size: 5
- 1 large onion — chopped
- 3 tablespoons vegetable oil
- 1 1/2 pounds ground lamb — or beef
- salt and freshly ground pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 tablespoons raisins (I would personally omit the raisins- my kids would never eat this dish if a raisin touched the meat))
- 2 tablespoons pine nuts — or walnuts
- 1 cup beef stock — warm (buy without MSG)
- 5-6 matzo crackers
- 1 small egg — lightly beaten
In a skillet, fry the onion in 2 T. oil over medium-high heat for about 10 minutes until golden. Add the ground meat and spices. Cook, stirring, until meat has browned but is still moist, about 10 minutes. Add raisins. In another small pan, fry the nuts in the remaining 1 T. oil for about 1 minutes, stirring the nuts or shaking the pan until the nuts are lightly colored. Add to the meat mixture and stir.
Place the stock in a large, shallow, rectangular pan. Soak matzohs, one at a time, pressing them gently to absorb the liquid. Press 2 or 3 softened matzohs in a 9-inch pie plate. (You may to tear or cut matzohs with a scissors to accomplish this.) Place the meat mixture on top of matzohs, and use the remaining softened matzohs to cover pie.
Preheat the oven to 375F. Brush the top with the beaten egg and bake for about 30 minutes or until the top is golden.
Makes 4 to 6 servings.
This particular blend of raisins, nuts, spices and meat is characteristic of the Arab world.
Passover Matzo Pie #2
(adapted from “The Book of New Israeli Food”)
- * 1/2 cup olive oil (for brushing)
- * 8 to 10 boards plain matzo
- * Oil a deep 9-inch pie pan
Fill a large shallow bowl with cold water. Dip the matzos in the water for 10 to 20 seconds, then transfer them to a clean kitchen towel, making one layer without overlapping them. Cover them with another damp towel and set aside for 15 minutes or until the filling is ready. The matzos should be soft and flexible.
- * 1/2 cup pine nuts
- * 4 tablespoons vegetable oil
- * 1 large onion, chopped finely
- * 2 cloves garlic, chopped
- * 1 1/2 pounds ground beef or lamb
- * Salt and pepper, to taste
- * 1/2 teaspoon ground cinnamon
- * 4 eggs
- * 2 tablespoons matzo meal
- * 2 medium potatoes, cooked and mashed
- * 1/2 cup chopped fresh parsley
- * 1/2 cup chicken stock
Set the oven at 350 degrees.
In a small dry skillet, lightly toast the pine nuts over medium heat, shaking the pan constantly, for 5 minutes or until lightly brown; set aside.
In a large skillet, heat the vegetable oil. When it is hot, add the onion and cook, stirring often, for 10 minutes or until lightly golden. Add garlic, beef or lamb, salt, and pepper. Continue cooking, stirring often, for 5 minutes or until the meat is browned. Stir in the cinnamon. Set aside to slightly cool.
Stir in the eggs, matzo meal, mashed potatoes, pine nuts, and parsley.
Brush each matzo with olive oil. Take one and place it in the dish oiled side down. Brush the top with oil. Do the same with other matzos until the bottom is covered, letting the matzos drape over the edges of the pan. Spread half of the meat mixture in the dish. Cover with 1 matzo, oiled side down; brush with oil. Spread the remaining meat mixture on top. Fold the draped matzos over the filling to cover the pie. Place 1 more matzo on top; brush with olive oil.
Set the pie on a rimmed baking sheet. Bake the pie for 30 minutes or until golden brown. Remove from the oven, pour the chicken stock over the pie and return it to the oven for 5 minutes more or until the top crust is crisp.