Turkish Mina De Espinaca Con Carne Recipes
PASSOVER MINA DE CARNE OR CORDERO
This is a typical Sephardi recipe. Our family usually enjoys this as an entree for Chol Hamoed or the last days of Yom Tov. If using beef it is called Mina de Carne (Meat Pie). If using lamb, Mina de Cordero.
Provided by baezus
Categories Meat
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the matzah with water, put them one on top of the other and wrap with a damp towel.
- Heat oil in a large skillet and sautee the onion. Add the meat, dill, salt & pepper (and optional spices as desired) and cook for approximately 15 minutes, stirring frequently.
- Mix mashed potatoes with eggs and salt. Add approximately 1/3 of the mixture to the meat.
- In a 9-inch square oven proof dish arrange alternating layers of meat and matzah, finishing with a matzah.
- Spread the remaining potato mixture on the matzah and bake at 350 degrees for approximately 1 hour.
Nutrition Facts : Calories 357.2, Fat 18.2, SaturatedFat 5.2, Cholesterol 161.6, Sodium 316.8, Carbohydrate 23.8, Fiber 1.2, Sugar 1.2, Protein 22.9
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