So we are now in the in-between days of the Passover holiday, which lasts eight days in the Diaspora and seven days in Israel. I could simply broil or roast some meat or fish, make a salad and potatoes and call it a day. However, I like to make the holiday special and there are certain dishes that I only make during Passover even if I could serve them at other times.
This Sephardic dish is wonderful because it is so flexible. The simplest version of it is ground beef or lamb, mashed potatoes, matzah and eggs with a bit of seasoning. But with a little bit of imagination and time this dish can become something really special. And a little bit of meat will feed a family. I guess you could say that it is a Sephardic Shepard’s Pie.
If you are not feeling ambitious at all, then just use the basic technique that is given and season it to suit your tastes.
Yield: 4-6 dinner servings or more if used as part of a multi-course meal
1 roasted eggplant* (optional)
1 pound lean ground beef or lamb
1.5 pounds Yukon Gold or “new” potatoes (They are the smallish red ones)
3 sheets of square plain matzah (NOT EGG Matzah)
Non-dairy “buttery” sticks (margarine)
2-3 Tablespoons olive or other oil, divided
1 medium onion, peeled and chopped
2-3 cloves of garlic, peeled and chopped
2-3 Tablespoons chopped fresh herbs like parsley, cilantro or dill
Kosher salt and fresh cracked black pepper to taste
3 large eggs
Paprika for sprinkling (optional)
If using the roasted eggplant, make this first and set aside to cool. Chop it coarsely.
I don’t bother to peel my potatoes. The skins not only have nutrients, but they are relatively thin and add extra flavor, in my opinion. Simply cut each potato into quarters and then each quarter into half so you en up with eight pieces. Place them in a 3 quart saucepan with water to cover. Bring to a boil and then reduce the heat to simmer. Cook them uncovered for 20 minutes or until quite tender. Drain the potatoes well and then mash them with a potato masher or a fork. Season with salt and pepper to taste. Set the potatoes aside to cool.
Place some warm tap water into a deep 9-inch square baking dish and then add the whole squares of matzah. Allow them to soak for about 1+ minutes. You want them flexible but not falling apart.
Carefully lift each sheet of matzah out of the water and place it flat on paper or a tea towel to drain. Then dry the baking dish and grease it well with the margarine and then 1-2 Tablespoons of the oil. If you only use the oil the matzah won’t crisp up and it will stick. Set the pan aside.
In a large skillet over medium high heat, add one Tablespoon of the oil and brown the ground meat, chopped, roasted eggplant, if using, the onions and the garlic. Break up the meat as you brown it. I used a very lean meat so I did not have any extra fat or liquid to pour off. Add your spices, about 1 teaspoon of salt and some cracked black pepper. Add the chopped fresh herbs and mix everything through.
Lightly beat 2 of the eggs and add it to the mashed potatoes. Stir about 1/2 cup of the potato mixture into the ground beef mixture to bind it together.
Heat the oven to 375 degrees F.
Beat the remaining egg and pour it into a platter with a slightly raised edge. Coat both sides of one softened matzah sheet lightly with the egg. Lift it out carefully and allow any excess egg to drip back into the platter. Place the matzah in the bottom of the prepared pan. Use part of a second slice of matzah, if necessary, to cover any gaps so that the bottom is completely covered. Repeat with a second layer of matzah. Reserve any left-over egg. (I didn’t have any.)
Spread the meat mixture on top of the matzah in the dish. Spoon the potato mixture over the to and spread it evenly. Pour any left-over egg onto the potato mixture. Sprinkle with some paprika.
Bake the Mina for about 40 minutes or until the top is browned and the filling is firm. Remove the Mina from the oven and allow it to rest for 5 minutes before serving. Cut it into large squares. I serve mine with a large tossed salad.