Recipe - Mayeena (Matzoh And Potato Bake)

SEPHARDIC COOKING; MARK

MATZOH

POTATOES

GARNISH

Jewish, Africa, Egypt 8 Matzohs, broken into 3" Pieces 2 Eggs, beaten 2 T
Corn oil 1 pound Cooked chicken or beef, cut Into small cubes 1 cup Onions,
chopped One fourth t Allspice One fourth t Pepper 1 t Salt 1/8 t Nutmeg, grated 1 lb
Potatoes, peeled and Quartered 2 Eggs, beaten One fourth t Salt 1/8 t Pepper Lemon
wedges

1. Moisten the matzoh in warm water for a few minutes to soften them and
gently press out the excess liquid. Oil a 1One half quart, heatproof glass or
metal baking dish. Dip the matzoh pieces into the first 2 beaten eggs and
lay them in baking dish in an orderly layer.

2. In a skillet, heat the oil. Add the meat, onions, allspice, pepper,
salt, and nutmeg. Stirfry over moderate heat for 3 minutes. Spread the
mixture over the matzoh in the baking dish.

3. In a pan, boil the potatoes in water until soft but still firm. In a
processor, puree the potatoes and spread the puree over the meat layer.
Poke 8 holes about 1" deep in the puree.

4. In a bowl, beat the remaining 2 eggs with the salt and pepper. Pour the
mixture over the potato puree. Bake in preheated, 375 degree F. over for
One half hour.

Serve hot, cut into generous squares, with wedges of lemon. Makes 6 to 8
servings.

VARIATION: Mayeena may be prepare as a dairy dish. Simply replace the meat
with 2 cups (1 pound) of cottage cheese mixed with 1 cup grated yellow
cheddar cheese. Scatter this over the matzoh in the baking dish and cover
with the potato puree and egg.

Bake in a preheated, 375 degree over for One half hour.

Passover food is limiting but the Egyptian Jews have artfully concocted a
mayeena that conforms to the Passover ritual for both dairy and meat
occasions.

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.

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