Meat Mina

Ingredients

• 8 matzot
• large onion, chopped
• 3 cloves garlic cloves, chopped
• 500 grams ground beef
• 500 grams ground chicken or turkey
• handful parsley
• 3 heaping tablespoons tomato paste
• half cup boiling water
• 2 teaspoons cumin
• 2 teaspoons ground coriander seeds
• 2 teaspoons salt
• a quarter teaspoon black pepper
• handful pine nuts
• 2 boiled and mashed potatoes
• 4 eggs
• 2 tablespoons matzah meal

Preparation

Soak the matzot in water, wrap them in a towel, and let them soften.

Fry the onion until golden.
Add the garlic and keep frying for about two more minutes, being careful not to burn the garlic.

Add the ground meat and continue frying while breaking up the meat with a wooden spoon, until the meat is cooked.

Add the cumin, ground coriander seeds, salt and black pepper, and mix well.
Add the tomato paste and mix.
Add the boiling water and mix well, then continue cooking until all the liquids have reduced.
Turn off the heat and wait for the mixture to cool.

Add the eggs, mashed potatoes, matzah meal, pine nuts and parsley to the mixture, and mix well.

Brush the softened matzot with olive oil.

Arrange layers of matzot and meat filling in a baking dish.

Cover with aluminum foil.
Bake at 180 degrees for 30 minutes.
Remove from the oven and take off the aluminum foil.

If the casserole looks dry, you can mix one cup of boiling water with 2 tablespoons of tomato paste, or half a cup of boiling water with a tablespoon of chicken bouillon powder, pour over the casserole, and return it to the oven to bake for another 5 minutes.