📝 About This Recipe
Megina, often called 'Pascualina' in some Ladino-speaking communities, is a magnificent crustless meat pie that serves as a cornerstone of Sephardic Passover traditions. This savory masterpiece combines seasoned ground beef, aromatic herbs, and a wealth of eggs to create a texture that is uniquely light yet deeply satisfying. Baked until the top is a shimmering golden brown, it offers a beautiful balance of rustic tradition and sophisticated flavor that has graced holiday tables for generations.
🥗 Ingredients
The Meat Filling
- 2 pounds Ground Beef (lean, 85/15 or 90/10 blend)
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 cup Fresh Parsley (finely chopped)
- 1.5 teaspoons Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Ground Allspice (for authentic Sephardic aroma)
- 1/4 teaspoon Ground Cinnamon (optional, for depth)
The Binder and Structure
- 8 pieces Large Eggs (at room temperature)
- 1/2 cup Matzo Meal (or crushed matzo for texture)
- 1 cup Mashed Potatoes (unseasoned, helps create a creamy interior)
- 1/2 teaspoon Baking Powder (Kosher for Passover if applicable, for lift)
The Topping
- 1 tablespoon Sesame Seeds (optional, omit for Passover if your tradition requires)
- 1 piece Egg Yolk (beaten with a teaspoon of water for glazing)
👨🍳 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 casserole with olive oil.
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2
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté for 6-8 minutes until soft and translucent.
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3
Add the ground beef to the skillet. Increase heat to medium-high and cook, breaking the meat apart with a wooden spoon, until it is thoroughly browned and no pink remains.
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4
Stir in the minced garlic, salt, pepper, allspice, and cinnamon. Cook for another 2 minutes until the spices are fragrant.
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5
Remove the skillet from the heat and drain any excess fat. Stir in the chopped parsley and let the mixture cool for at least 10-15 minutes (this prevents the eggs from scrambling when added).
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6
In a large mixing bowl, whisk the 8 eggs vigorously until they are frothy and well-combined.
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7
Fold the mashed potatoes and matzo meal into the beaten eggs until the mixture is relatively smooth.
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8
Add the cooled meat mixture and the baking powder to the egg mixture. Fold gently until the meat is evenly distributed throughout the batter.
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9
Pour the mixture into your prepared baking dish, smoothing the top with a spatula.
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10
Brush the surface lightly with the egg yolk wash and sprinkle with sesame seeds if using.
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11
Place in the center of the oven and bake for 40-45 minutes. The Megina is done when the center is firm to the touch and the top is a deep golden brown.
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12
Remove from the oven and allow it to rest for at least 15 minutes before slicing. This resting period is crucial for the pie to set properly.
💡 Chef's Tips
For the best texture, ensure your mashed potatoes are smooth and free of large lumps before mixing. Don't skip the cooling step for the meat; adding hot meat to raw eggs will result in a grainy texture rather than a smooth pie. If you prefer a taller, fluffier Megina, use a slightly smaller, deeper baking dish and increase the bake time by 5-10 minutes. You can substitute the matzo meal with almond flour or quinoa flour for a gluten-free version outside of Passover. To check for doneness, insert a knife into the center; it should come out clean, and the pie should have slightly pulled away from the edges of the pan.
🍽️ Serving Suggestions
Serve warm or at room temperature with a side of Israeli salad (finely chopped cucumber and tomato). Pair with a dollop of creamy tahini sauce or a spicy harissa for an extra kick. Traditionally served alongside 'Haminados' (slow-cooked brown eggs). A crisp, dry white wine like a Sauvignon Blanc or a light Israeli Rosé cuts through the richness beautifully. Serve as a main course for lunch or as a substantial side dish for a festive dinner.