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Mayeena (Matzoh & Potato Bake) beef, egyptian, jewish, poultry, sephardic ----MATZOH---- 8 matzohs, broken into 3- pcs 2 eggs, beaten 2 tablespoon corn oil 1 lb cooked chicken or beef, cut into sm; all cubes 2 medium (1 c) onions, chopped 1/4 teaspoon allspice 1/4 teaspoon pepper 1 teaspoon salt 1/8 teaspoon nutmeg, grated ----POTATOES---- 3 large (abt 1 lb) potatoes, peeled & quart; ered 2 eggs, beaten 1/4 teaspoon salt 1/8 teaspoon pepper 1 wedges lemon Passover food is limiting but Egyptian Jews have artfully concocted a mayeena that conforms to Passover ritual for both dairy and meat occasions. 1. Moisten matzoh in warm water for a few minutes to soften them and gently press out excess liquid. Oil a 1-1/2 quart, heatproof glass or metal baking dish. Dip matzoh pieces into first 2 beaten eggs and lay them in baking dish in an orderly layer. 2. In a skillet, heat oil. Add meat, onions, allspice, pepper, salt, and nutmeg. Stir-fry over moderate heat for 3 minutes. Spread the mixture over matzoh in baking dish. 3. In a pan, boil potatoes in water until soft but still firm. In a processor, puree potatoes and spread puree over meat layer. Poke 8 holes about 1-inch deep in puree. 4.In bowl, beat remaining 2 eggs with salt and pepper. Pour the mixture over potato puree. Bake in preheated, 375 degree F. over for 1/2 hour. Serve hot, cut into generous squares, with wedges of lemon. Makes 6 to 8 servings. VARIATION: Mayeena may be prepare as a dairy dish. Simply replace the meat with 2 cups (1 pound) of cottage cheese mixed with 1 cup grated yellow cheddar cheese. Scatter this over matzoh in baking dish and cover with potato puree and egg. Bake in a preheated, 375 degree over for 1/2 hour. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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