This cardamom coffee flavored ground chicken is cooked with onion and garlic and stuffed into a matzo pie shell. Topped with a carrot salad this matzo mina is new way to do dinner!
It’s Jewish recipe time in case you haven’t figured it out! Passover is upon us and I’ve taken it upon myself to try out a few new things. This year we find ourselves at good friends and though I miss the cooking and the setting of the table, I do appreciate that I’ll have more time with Zoe. We will soon be on our way to a wedding in Texas which she will meet us at, and then she will fly back here for a week. Can’t wait to spend some time with my baby.
In the meantime I made this fun matzo mina chicken pie for dinner from the Zahav cookbook that Zoe gave to me. One might credit Zahav with starting this whole Israeli cooking craze. It began in Philly and we were lucky to eat there in 2012. It was only later we learned that our Rabbi’s son is one of the owners. It’s a small world.
So what is matzo mina?
You might have guessed from the photo that it is a pie. A Spanish pie, which means it also has Sephardic roots. Matzo is briefly soaked and then baked in a cast iron skillet so it becomes a bit more like pastry, instead of a crisp cracker. Any filling can be put inside but I was very happy with this delectable chicken mixture, that ordinarily is made with beef. This cardamom coffee chicken cooked with lots of garlic and onion would also be a superb filling in pita or tortillas or even on a bun. For that matter it would be great on rice. So many great ideas for this ground chicken!
The mina is topped with a fresh carrot salad, which if one wants to make things easy…one could pick up a carrot salad in the deli and then just doctor it up. I also added a touch of sriracha to the top of this mina and also in the filling, but horseradish is a bit more traditional. Either way some heat does this good. Pick up some matzo and you too, can enjoy this new take on pie!
A Few More Passover Specialties
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This savory matzoh pie has an outstanding filling made with ground chicken, lots of garlic and onions,cardamom and coffee. Sounds exotic, right? And topped with a delicious carrot salad!
- 4 carrots, peeled and grated
- 1/2 apple, peeled and grated
- 1/2 c chopped walnuts
- 1 c chopped cilantro
- 2 T horseradish or 1 1/2 t Sriracha or to taste
- 2 T raisins
- 1 T white vinegar
- Coarse salt to taste
- 1 T canola oil plus more for brushing
- 1 lb ground beef or chicken
- 1/2 onion diced
- 5 minced garlic cloves
- 1 1/2 t coarse salt
- 1 t finely ground coffee (I use ground espresso in a jar)
- 1/2 t ground cardamom
- 4–6 sheets of matzoh
- 1 egg, beaten
- Combine all ingredients in bowl. Toss to combine. Set aside.
- Preheat oven to 400. Brush bottom of a 10″ skillet with oil.
- Heat 1-2 T of oil in another large skillet over medium high heat. (Chicken is lean so I recommend the extra oil.) Add your choice of meat and cook until it begins to brown, about 5 minutes.
- Add the onion. garlic and salt and cook until the onions have softened, but not browned, 5-8 minutes more.
- Add the coffee and cardamom and stir to combine.
- Run the matzoh under warm water until a bit pliable, about 1 minute. You don’t want it falling apart. Line the bottom of the oiled cast iron skillet with the matzoh, breaking up the pieces to fit as needed to completely cover the bottom and sides of the skillet. Press edges together as necessary.
- Spoon the meat mixture in and top with more matzoh, pressing at the edges to seal. Brush with beaten egg and bake until the mina is golden brown and crisp, about 30-40 minutes. Remove from oven and let stand for 5 minutes.
- You may cut into slices or invert onto a serving platter. Serve with carrot salad.
This filling would also work well in a pie crust.
Keywords: matzo, matzo mina, Jewish food, Passover food, kosher food, chicken matzo mina