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Title: Quartico (Beef & Matzoh Pie for Passover)
Categories: Beef Jewish Israel Greek
Yield: 1 Servings
| BROTH | ||
| 1 | lb | Beef bones |
| 8 | c | Water |
| 2 | ts | Salt |
| 1 | lg | Handful flat-leaf parsley sprigs |
| STUFFING | ||
| 1 | lb | Ground beef |
| 2 | md | (1 c) onions, chopped |
| 3 | Or 4 lg sprigs (1/4 c) flat leaf parsley, chopped | |
| 1/2 | ts | Pepper |
| 1 | ts | Salt |
| 1/2 | c | Water |
| 1 | Egg yolk | |
| PIE | ||
| 10 | To 12 sheets matzoh | |
| 1/3 | c | Walnuts, chopped |
| 3 | Eggs, beaten | |
| 1 | tb | Corn oil |
The Ladino name of this dish, "quartico", as explained to me by the Jewish lady in Athens, was used because pie was cut into squares or pieces. Words that were used for centuries without etymology being recorded have a tendency to become vague in their translation. In any event, this richly made Passover pie, although a one-dish meal, is usually served w/Huevos Haminados (see recipe) and a simple salad of cucumber and tomato.
1. Put broth ingreds into a large pan or pressure cooker and prepare abt 6 cups of broth. Simmer over low heat for at least 1 hr or 2. Strain broth and set aside until it is cool.
2. Make stuffing: Put beef, onions, parsley, pepper, and salt in a dry pan and stir-fry over moderate heat for 3 mins, until color of beef changes. Add water and cook until all liquid evaporates, abt 15 mins. Cool mixture and stir in egg yolk.
3. Assemble pie: When broth cools, moisten matzohs in it for 1 min ~- don't let them disintegrate. Put a double layer of matzohs, 4 sheets, on bottom of a well-oiled heatproof baking dish, 12x8x2-inches. Break sheets if necessary to fit bottom. Cover the matzoh w/half of beef stuffing. Scatter over stuffing 3 tb chopped walnuts.
4. Add 4 more sheets moistened matzoh to cover stuffing. Add balance of stuffing & 3 more tb walnuts. Add 2 sheets of matzoh, a single layer, to cover top of pie, & pour beaten eggs over it. Sprinkle 2 tb walnuts over all.
5. Carefully pour 2 cups of beef broth and corn oil over top. Bake pie in a preheated 350F oven for 1 hr. Every 15 mins pour 1 cup of broth over top to soften interior. The pie should be brown and soft w/crisp top. Serve warm or cool. Serves 8 to 10 w/other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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