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Mina
Mina (מינה): Sephardic Passover matzo pie with spiced beef and egg
During the week of Passover, when bread and pastry are off the table, Sephardic families of Turkish, Greek and Balkan origin in Jerusalem, Holon and Bat Yam layer softened sheets of matzo with a filling of minced beef, onion, parsley and egg and bake it into mina, a savoury pie that slices neatly for lunch or the seder. The matzo softens into something like layers of pasta and the top bakes crisp and golden. Kosher meat meals keep it free of cheese; a spinach-and-cheese mina is the dairy version for other days. Soaking the matzo too long is the common mistake: it turns to mush, so give it only a brief dip. Chef's tip: let the pie rest for 15 minutes before cutting so the squares hold together.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 3 tbsp olive oilplus extra for the tin
- 1 onionfinely chopped
- 1 ⅓ lb minced beef
- ⅔ oz parsleychopped
- ⅓ oz dillchopped
- ½ tsp ground allspice
- 1 ¼ tsp salt
- ½ tsp black pepper
- 2 eggsbeaten
For the layers
- 2 cups warm chicken stock or waterfor soaking
- 2 eggsbeaten
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Method
0/7 doneStep 1: Heat 3 tbsp olive oil in a frying pan over a medium heat and fry 1 onion for 6 minutes until soft. Add 1 ⅓ lb minced beef and cook, breaking it up, until browned and cooked through with no pink (160°F), about 10 minutes.
16 minStep 2: Take off the heat, stir in ⅔ oz parsley, ⅓ oz dill, ½ tsp ground allspice, 1 ¼ tsp salt and ½ tsp black pepper and leave to cool for 10 minutes. Then mix in 2 eggs.
10 minStep 3: Heat the oven to 350°F and oil a 23 × 30 cm baking dish. Pour 2 cups warm chicken stock or water into a shallow tray.
Step 4: Dip each sheet of 6 sheets of matzo into the stock for about 15 seconds, until bendable but not falling apart, and let it drip.
Step 5: Lay 2 sheets in the dish, breaking pieces to fill the gaps. Spread with half the meat, cover with 2 more sheets, then the rest of the meat and the last 2 sheets.
Step 6: Pour 2 eggs over the top, letting it run into the edges. Bake for 35–40 minutes, until set and deep golden on top.
40 minStep 7: Rest for 15 minutes, then cut into squares and serve warm.
15 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 30 g
- Carbs
- 30 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mina take?
- About 80 minutes in total: 25 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of parsley?
- Fresh coriander or chives, same amount.
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