BEEF & MATZOH PIE FOR PASSOVER
- FROM GREECE
- 1 pound beef bones
- 8 cups water
- 2 teaspoons salt
- 1 large handful of flat-leaf parsley
- 1 pound ground beef
- 2 medium onions, chopped (1 cup)
- 3-4 large sprigs of flat-leaf parsley,
chopped (¼ cup)
- ½ tsp pepper
- 1 tsp salt
- ½ cup water
- 1 egg yolk
- 10-12 sheets of matzoh
- ¹/3 cup chopped walnuts
- 3 eggs, beaten
- 1 tbsp corn oil
- Put broth ingredients into a large pan or
pressure cooker and prepare about 6 cups of broth. Simmer over low heat
for at least 1 hour - or 2. Strain the broth and set aside until it is
- Make stuffing: Put the beef, onions,
parsley, pepper and salt in a dry pan and stir-fry over moderate heat
for 3 minutes, until the color of the beef changes. Add the water and
cook until all the liquid evaporates, about 15 minutes. Cool the mixture
and stir in the egg yolk.
- Assemble the pie: When the broth cools,
moisten the matzohs in it for 1 minute - don't let them disintegrate.
Put a double layer of the matzoh, 4 sheets, on the bottom of a
well-oiled heatproff baking dish, 8 x 12 x 2 inches. Break the sheets if
necessary to fit the bottom. Cover the matzoh with half of the beef
stuffing. Scatter over it 3 tbsp walnuts.
- Add 4 more sheets of the moistened matzoh
to cover the stuffing. Add the balance of the stuffing and 3 more
tablespoons walnuts. Add 2 sheets of matzoh, a single layer, to cover
the top of the pie, and pour the beaten eggs over it. Sprinkle 2 tbsp
walnuts over all.
- Carefully pour 2 cups beef broth and the
corn oil over the top. Bake the pie in a 325 degrees F. oven for 1 hour.
Every 15 minutes pour 1 cup of the broth over the top to soften the
interior. The pie should be brown and soft with a crisp top.
Serve warm or cool. Serves 8-10 with
Sephardic Cooking by Copeland Marcs