RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lunch/Dinner: Mina de Maza Sephardic Pies - d, m, p
In article <350030BD.3B56@erols.com>, Karen says... > >This recipe for a matzo quesadilla has its roots in the yummy Greek and >Turkish dish called Mina. > >As an aside, I usually do a Spinach, Tomato, and Onion Mina at least >once during Passover, but I'm going to branch out this year with a Leek >and Cheese version. Does anyone have any other good Mina recipes to >share? Karen, this might be one of those dishes adopted by the larger community from the Jewish kitchen. Gil Marks credits Mina de Maza as being "derived from Sephardic pastry pies ˆ also known by such names [as] _pastel, tapada,_ and, in Greece, as _pita_." He notes that spring vegetables are usually used, but that meat-filled minas are served as a side dish for the seder and during the holiday, while vegetable ones, "usually containing cheese," are served for breakfasts during Pesah. Ruth Mina de Maza Sephardic Matza Pie ~~~~~~~~~~~~~~~~~~~ 6 servings as a side dish; 4 as a main dish 1 Tablespoon olive or vegetable oil 4 whole matzot 1 recipe Sephardic meat filling or vegetable pastry filling (see below) 1 large egg, lightly beaten 1. Preheat the oven to 350 degrees (175 C). Spread the oil on an 8- or 9-inch-square (20 or 23 cm) baking pan or ovenproof skillet and place the pan in the oven to heat. [If doubling the recipe, bake in a 13" x 9 " (33 cm x 23 cm) baking pan.] 2. Soak the unbroken matzot in warm water until semi-soft but not mushy, 1 to 2 minutes. Remove the matzot and place on paper towels to drain. 3. Carefully cover the bottom and sides of the prepared pan with 2 matzot, breaking one of them apart to fill in the spaces. Spread with the filling, then cover with the remaining 2 matzot. Spread the egg on top. 4. Bake until golden brown, about 45 minutes. Let stand about 5 minutes before serving. _Mina_ can be prepared several days ahead, stored in the refrigerator, then reheated before serving. Serve warm. Variations ---------- -Combine the beaten egg with 1 cup mashed potatoes and spread on top of the mina. -Layered Mina: Cover the bottom of the prepared pan with 2 matzot, spread with half of the filling, top with 1 additional matza, spread with the remaining filling, and cover with the remaining 2 matzot. Gomo de Carne Sephardic Meat Filling ~~~~~~~~~~~~~~~~~~~~~~ Yield: About 2-1/2 cups 2 tablespoons olive or vegetable oil 2 medium yellow onions or leeks, chopped (about 1 cup) 2 pound ground beef or lamb 2 tablespoons matza meal or 1/3 cup mashed potatoes 1 large egg, lightly beaten 1/4 cup chopped fresh parsley About 1/2 teaspoon salt Ground black pepper to taste 1. Heat the oil in a large skillet over medium heat. Add the onions or leeks and saute‚ until soft and translucent, 5 to 10 minutes. 2. Add the meat and cook until it loses its red color, about 5 minutes. Pour off the excess fat and let cool. 3. Stir in the remaining ingredients. Gomo de Espinaca Sephardic Spinach Filling ~~~~~~~~~~~~~~~~~~~~~~~~~ Yield: About 2-1/4 cups 3 tablespoons olive or vegetable oil 1 medium yellow onion or 6 scallions, chopped (about * cup) 10 ounces frozen spinach, thawed and squeezed, or 1 pound fresh spinach or Swiss chard, washed, stemmed, and chopped 2 large eggs, lightly beaten 1/2 cup mashed potatoes or finely chopped walnuts 1/4 cup chopped fresh parsley or dill About 1/2 teaspoon salt 1. Heat the oil in a large skillet over medium heat. Add the onion or scallions and saute‚ until soft and translucent, 5 to 10 minutes. Let cool. 2. Stir in the remaining ingredients. Variation --------- Gomo de Espinaca y Queso (Spinach and Cheese Filling): ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Substitute 3/4 cup farmer cheese or crumbled feta cheese and * cup grated kashkaval, Muenster, or Swiss cheese for the potatoes or nuts.
