Description
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!
Ingredients
Scale
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
Mina Pie
- 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
Instructions
Carrot Salad
- Combine all ingredients in bowl. Toss to combine. Set aside.
Chicken Mina
- 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.
Notes
This filling would also work well in a pie crust.
