RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lunch/Dinner: Matzah Meat Pie: Megina - pareve
This appeared in the San Francisco Chronicle, April 8, 1996. It's a very fast and easy recipe for Passover. Adapted from ``The Passover Table,'' by Susan R. Friedland (HarperPerennial). The concept is Sephardic in origin; as best as I can figure out, Algerian. Ruth Megina (Matzah Meat Pie) ~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6 to 8 1/4 cup vegetable oil 2 cups chopped onions 2 pounds ground beef or veal 1/2 cup minced dill 1/2 cup minced parsley Salt and pepper to taste 6 eggs 5 matzos Preheat oven to 375 degrees. With a little oil, grease a 3-1/2-quart gratin or other shallow baking dish. Heat remaining oil in a large skillet and saute onions until soft. Add meat and brown. Drain off most of the accumulated fat. Add dill, parsley, and salt and pepper. Lightly beat 2 eggs and stir into the meat. Pour warm water into a pie plate and soak the matzos in it briefly to soften (don't let them fall apart). Drain on paper towels. Dry pie plate and break remaining eggs into it; beat to mix. Dip 2 matzos into eggs and line the gratin dish with them, breaking them into pieces if necessary to cover the bottom. Spread meat mixture over matzos. Dip remaining 3 matzos in egg, then cover meat with them. Pour any remaining eggs over matzos. Bake for 30 to 45 minutes, or until a rich brown crust forms. Cut into wedges. PER SERVING: 380 calories, 27 g protein, 7 g carbohydrate, 27 g fat (8 g saturated), 232 mg cholesterol, 119 mg sodium, 1 g fiber.
