- 1 large chopped onion
- 3 tbsp vegetable oil
- 1 1/2 pounds ground lamb or beef
- salt and pepper to taste
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 tbsp raisins
- 2 tbsp pine nuts or walnuts
- 1 cup warm beef stock
- 5-6 matzot
- 1 small egg, beaten
Make the filling
Preheat oven to 375˚F. Spray a pie plate with vegetable spray.
Heat two tablespoons oil in a frying pan and fry onion over medium heat for 10 minutes, until golden. Add ground meat, salt, pepper, cinnamon and allspice. Cook, stirring until meat has browned but is still moist, about 10 minutes. Add raisins.
In another pan, fry the nuts in one tablespoon oil for one minute, stirring until nuts are lightly coloured. Add to meat mixture and stir.
Prepare the Crust
Place beef stock in a large, shallow rectangular pan. Soak matzot one at a time, pressing them gently to absorb the liquid.
Assemble & Bake
Press two or three softened matzot into a pie plate. Place meat mixture on top of matzot. Cover pie with remaining matzot. Brush top with beaten egg. Bake for 30 minutes or until top is golden.
