📝 About This Recipe
A cornerstone of Sephardic Passover traditions, the Mina is a savory, multi-layered masterpiece that transforms humble matzo into a silky, lasagna-like crust. Filled with deeply seasoned ground beef, aromatic herbs, and bright notes of lemon, this pie offers a sophisticated alternative to Ashkenazi brisket. Its crisp, golden exterior and tender, savory interior make it the crowning jewel of any Seder table or holiday lunch.
🥗 Ingredients
The Meat Filling
- 1.5 pounds Ground Beef (lean, preferably 85/15)
- 2 Yellow Onion (finely diced)
- 4 Garlic Cloves (minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cinnamon (adds a traditional Sephardic depth)
- 1/4 cup Pine Nuts (toasted)
- 1 teaspoon Salt and Black Pepper (or to taste)
- 2 tablespoons Olive Oil (extra virgin)
The Crust and Assembly
- 6-8 pieces Matzo Sheets (plain unsalted)
- 2 cups Beef Broth (warm, for soaking)
- 4 Eggs (large, beaten)
- 1/2 cup Mashed Potatoes (optional, used as a binder for the meat)
- 1 tablespoon Sesame Seeds (for topping (check custom if kitniyot is observed))
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish or a deep 10-inch round pan with olive oil.
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2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onions until soft and translucent, about 6-8 minutes.
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3
Add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink.
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4
Stir in the minced garlic, allspice, cinnamon, salt, and pepper. Cook for another 2 minutes until the spices are fragrant.
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5
Remove from heat. Stir in the chopped parsley, toasted pine nuts, and the optional mashed potatoes (which help the filling stay together when sliced).
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6
Stir in two of the beaten eggs into the meat mixture once it has cooled slightly. This ensures the filling sets beautifully.
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7
Prepare a wide, shallow dish with the warm beef broth. Quickly dip each matzo sheet into the broth for about 15-30 seconds. You want them pliable but not falling apart.
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8
Place 3 pieces of softened matzo in the bottom of the prepared baking dish, overlapping them slightly to cover the entire base. Use broken pieces to fill any gaps.
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9
Spread the meat filling evenly over the matzo base, pressing down gently with a spatula.
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10
Top the meat with another layer of 3-4 softened matzo sheets. Brush the top layer generously with the remaining two beaten eggs.
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11
Using a sharp knife, carefully score the top layer of matzo into squares or diamonds. This makes it much easier to serve later.
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12
Sprinkle the top with sesame seeds and a pinch of salt and pepper for extra crunch and flavor.
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13
Bake in the center of the oven for 40-45 minutes, or until the top is deeply golden brown and the matzo edges are crisp.
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14
Let the Mina rest for at least 10-15 minutes before cutting all the way through the scored lines. This resting period is crucial for the layers to set.
💡 Chef's Tips
When soaking the matzo, use warm broth rather than water to infuse the 'crust' with extra savory flavor. If you don't eat kitniyot (sesame), omit the seeds and top with a little extra dried oregano or just the egg wash. For a vegetarian version, replace the meat with a mixture of sautéed spinach, leeks, and feta cheese. Don't over-soak the matzo; it should feel like damp cardboard, not wet paper, or the pie will become mushy. Make it ahead of time! The Mina actually slices better and the flavors meld if it is refrigerated and reheated the next day.
🍽️ Serving Suggestions
Serve with a side of Israeli salad (finely chopped cucumber, tomato, and lemon juice) for a fresh contrast. A dollop of thick Greek yogurt or non-dairy sour cream adds a lovely creamy element. Pair with a crisp, dry Israeli white wine like a Chenin Blanc or Sauvignon Blanc. Accompany with 'Haminados' (slow-cooked Sephardic eggs) for a truly authentic holiday meal. Serve warm or at room temperature—it is equally delicious both ways!