Makes one 8- or 9-inch mina

  • 2 tablespoons extra virgin olive oil
  • 2 cups finely chopped yellow onions (about 3 medium onions)
  • 1 pound ground beef
  • 1/2 pound ground lamb
  • 2 teaspoons kosher salt, or more to taste
  • Freshly ground black pepper
  • 1 teaspoon sugar
  • 1/2 cup coarsely chopped flat leaf (Italian) parsley
  • 1/2 cup coarsely chopped dill leaves
  • One 28-ounce can crushed tomatoes (about 3 cups)
  • 5 large eggs, lightly beaten
  • Tomato sauce, optional
  • 5 to 6 sheets matzo
  • 1 large egg, beaten with a pinch of salt

Make the filling

Heat olive oil in a large skillet over medium-high heat for 1 minute, or until it is hot but not smoking. Add the chopped onions and cook until soft and somewhat transparent, 7 to 10 minutes.

Add the ground beef, ground lamb, salt, black pepper and sugar and cook until brown, about 10 minutes (stir occasionally and mash with a fork to cook pieces).

Lower to medium heat, add the chopped parsley and dill, and mix well. Cook 5 minutes.

Pour in the crushed tomatoes and mix well. Bring to a slow boil over high heat and cook 3 minutes, then lower the heat to medium and cook an additional 7 to 10 minutes.

Remove from heat and cool to room temperature. Mix in the beaten eggs.

Do ahead: Filling can be made up to 1 day ahead.

 

Assemble the Mina

Preheat the oven to 350 degrees, and oil a 9-inch square casserole dish. You can use equivalent casserole dishes of other shapes if desired — which might involve a little more breaking and reassembling of matzo to cover the dish.

Soften the matzo sheets, either by dipping them in a dish of water or running them under the faucet, until they are just starting to soften (you don’t want to over-soak, or they’ll become mushy). Set aside in a clean dish towel for about 5 minutes, then check to see that they have become somewhat bendable. If not, moisten them further and set them aside for another few minutes to absorb.

When the matzo is ready, cover the entire bottom of the baking dish with a layer of matzo (you will have to break some matzo in pieces to fill in the gaps). Gently spread 1/3 of the filling over the matzo. Top with another layer of matzo, then another 1/3 of the filling; repeat with remaining filling and then a final layer of matzo. Pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo. Bake until the matzo is golden and the filling is hot and set, about 45 minutes. Allow to cool and set for 15 minutes, then serve.