Title: Mayeena (Matzoh and Potato Bake)
Categories: Sephardic Egyptian Jewish Poultry Beef
Yield: 1 Servings

MATZOH
8		Matzohs, broken into 3-" pcs
2		Eggs, beaten
2	tb	Corn oil
1	lb	Cooked chicken or beef, cut into small cubes
2	md	(1 c) onions, chopped
1/4	ts	Allspice
1/4	ts	Pepper
1	ts	Salt
1/8	ts	Nutmeg, grated
POTATOES
3	lg	(abt 1 lb) potatoes, peeled & quartered
2		Eggs, beaten
1/4	ts	Salt
1/8	ts	Pepper
		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

previous

next