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( Matzoh And Potato Bake )
Mayeena
( Matzoh And Potato Bake )
Ingredients
MATZOH
8 matzohs, broken into 3 pieces
2 eggs, beaten
2 tablespoons corn oil
1 lb cooked chicken or beef, cut into small cubes
2 medium onions, chopped
¼ teaspoon allspice
¼ teaspoon pepper
1 teaspoon salt
⅛ teaspoon nutmeg, grated
POTATOES
3 large (about 1 lb) potatoes, peeled and quartered
2 eggs, beaten
¼ teaspoon salt
⅛ teaspoon pepper
Lemon wedges
Method
Moisten matzoh in warm water for a few minutes to soften them and gently press out excess liquid. Oil a 1½ quart, heatproof glass or metal baking dish. Dip matzoh pieces into first 2 beaten eggs and lay them in baking dish in an orderly layer.
In a skillet, heat oil. Add meat, onions, allspice, pepper, salt and nutmeg. Stir-fry over moderate heat for 3 minutes. Spread the mixture over matzoh in baking dish.
In a pan, boil potatoes in water until soft but still firm. In a processor, puree potatoes and spread puree over meat layer. Poke 8 holes about 1 inch deep in puree.
In a bowl, beat the remaining 2 eggs with salt and pepper. Pour the mixture over potato puree. Bake in preheated, 375 degree F oven for ½ hours.
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