Sephardic Meat & Matzoh Pie Recipe

Name: Sephardic Meat & Matzoh Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 matzohs; 1/2 lb ground beef; 3/4 cup fennel, chopped; salt; ground black pepper; 6 tablespoons olive oil; 4 eggs, beaten; 3 medium potatoes, boiled and mashed; 1 cup red wine; 1 big onion, chopped

Servings: persons

1
Soak matzot with some water for 10 minutes.
2
In a frying pan with the oil saute onions until tender. Add meat and fennel, salt and pepper until no longer pink the meat. Add wine and let all simmer for 20 minutes stirring occasionally.
3
In a bowl mix mashed potatoes with eggs.
4
Add 1/2 of the egg-potato mix to the meat when this last is done.
5
In a rectangular baking bowl (Pyrex is best) previously oiled, put a layer of matzoh, then 1/3 of the meat mixture and so on. You'll have 6 layers--3 matzot, 3 meat mix. Add the last layer:; use the half portion left from the potato-egg mixture.
6
Place it in the oven at 350u00b0F for an hour.
7
Serve it hot with a glass of the best Spanish red wine. Lechaim!

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 matzohs, 1/2 lb ground beef, 3/4 cup fennel, chopped, salt, and more.

Yes, Sephardic Meat & Matzoh Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sephardic Meat & Matzoh Pie

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