Enough Already!

I looked at my sister Heather's blog today and she updated, so I'm not shamed into updating my own. It's Passover right now, and I'm trying to find creative ways to use matzah. If there was ever a drier cracker known to man, I can't find it. Last night we had turkish mina which is a sephardic dish. It's one of the favorites at our house. I got this recipe out of a cookbook by Joan Nathan, she does a lot of Jewish cookbooks.

4 or 5 matzah
1 lb. chopped meat
1 medium onion diced
2 cloves of chopped garlic
1 lb of spinach
3 eggs
1 cup mashed potatoes
1 tsp of cumin
salt and pepper
2 tbs. of pine nuts
6 tablespoons of oil

Place the matzah in cold water for two minutes. No more than that, because they become soggy. Grease a pie pan or a square cake pan with 2 tbs of the oil. Use most of it, so that the matzah crisps up in the oven.

Preheat the oven to 400.

Saute the onion and garlic in 2 tbs of oil until translucent. Then add the ground meat. Cook until brown and then add the chopped, washed spinach, cumin and pine nuts. Saute until the spinach is wilted. Mix with the cup of mashed potatoes and two of the eggs.

Line the pie pan with two or three of the matzah and then put the meat and potato mixture into the pan. Cover with the remaining matzah. Use the remaining oil to coat the top of the matzah. Take the remaining egg, make an egg wash with 1 to 2 tbs of water and brush the top for a golden brown finish.

Bake in the oven at least 25 minutes until the top is golden brown and the interior is bubbling.

I'm going to get some more recipes put in next week since we are on Spring Break.