Passover Lamb Mina
About this Recipe
By: Rachel
Passover, with my friend group, has always been a potluck-style event—Kobi’s vegan “chopped liver,” an addictive spread made of green beans and boiled eggs; Tsvi’s gefilte fish, made with fresh Seattle salmon; David’s perfect desserts, different every year. Our friend Siggi’s contribution was a robust, full-throated Ladino version of “Had Gadya,” complete with (astoundingly accurate) sound effects with each new verse.
As for me, the request was always the same. “Can you bring matzagna?” Mina del Pesach, a meat pie derived from the Jewish communities of the Balkans, doesn’t have much in common with lasagna, aside from its layered structure—but it is such a unique dish that no one could think of a better comparison, so the nickname stuck.
Rather than paper-thin egg noodles, mina relies on matzah, soaked in water or stock until it becomes as pliable as fresh pasta. In this version, Italian sausage is replaced with ground lamb, spiced with cinnamon and studded with toasted pine nuts and fresh green parsley. Roasted eggplant becomes the creamy element; instead of a thick tomato sauce, the mina is soaked in a concentrated chicken stock. I add fried potatoes, too, for a crispy touch.
Once the dish is baked to golden perfection and unmolded, the effect is quite unforgettable—a dome wrapped incomprehensibly in matzah, replete with a fragrant and multi-textured filling. Normally thought of as dry and unmemorable, matzah prepared this way becomes as delectable as any pastry.
Although minas are uncommon amongst Ashkenazis, Sephardic Jews have been preparing them for generations. This version contains spiced lamb and fried potatoes, but other versions include spinach and cheese, beef and cardamom, or chicken and leeks. Some versions, with a robust tomato sauce and roasted eggplant, really do resemble lasagna. Whatever fillings you choose, mina is sure to become a favorite at your Passover table.
Passover Lamb Mina
Ingredients
- 1 medium eggplant (about 550g)
- Olive oil, for brushing and frying
- Vegetable oil, for frying
- Kosher salt and freshly ground black pepper
- 2 medium potatoes (about 500g), peeled and sliced to about ¼” (¾ cm) thickness
- 6-10 slices matzah (adjust for your baking dish)
- 3-4 cups (700mL – 1 liter) chicken stock, divided
- 1 medium leek, finely sliced
- 2 medium onions, chopped
- 3 cloves garlic
- 1 pound (½ kilo) ground lamb*
- ½ teaspoon cinnamon
- ⅓ cup (50g) pine nuts, toasted in a dry skillet until lightly browned and fragrant
- ½ (15g) fresh parsley, finely chopped
- 3 eggs, beaten
Step by Step Instructions
Step 1
- Preheat oven to 425°F (220°C).Cut the eggplant into 1/3″ (3/4cm) slices, and arrange on a lined sheet pan. Drizzle generously with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until browned and very soft, turning halfway.Reduce oven temperature to 375°F (190°C).
Step 2
- Peel the potatoes and cut into 1/3″ (3/4cm) slices. Heat 1/4 cup (60mL) vegetable oil in a heavy skillet over medium-high heat.
- Fry the potatoes until golden brown on both sides, and transfer to a platter lined with paper towels. Season immediately with salt and pepper.
Step 3
- Pour 1-2 tablespoons olive oil in a heavy skillet, and heat over medium-high until shimmering. Add the onions and leeks, turn the heat down to medium, and fry until light golden-brown.
- Add the garlic, and cook for another minute, stirring frequently, so that the garlic becomes fragrant but does not brown.
Step 4
- Add the lamb to the skillet, breaking the lamb up into crumbles with a wooden spoon. Add the cinnamon, and season with salt and pepper. Cook until the lamb has lost its raw, red color. Drain off the fat, and set aside to cool.
Step 5
- Once the lamb, onion, and leek mixture has cooled, combine it with the toasted pine nuts, parsley, and eggs, and mix well.
Step 6
- Next, prepare to layer your dish. I like the look of an molded mina, as shown here, but if that makes you nervous, you can layer your mina in a casserole dish, as you would a lasagna.
- To prepare a molded mina, I suggest generously oiling your dish, and lining it with strips of parchment to prevent sticking.
- Line your prepared dish with the softened matzah, and begin layering.
- Add your potatoes first.
- Next, add lamb filling, followed by eggplant, with another layer of matzah in the middle.
- Continue layering in this way. In the end, fold the first layer of matzah over to seal the edges and brush generously with olive oil.
Step 7
- Bake the dish for 25-30 minutes, or until golden brown. Cool slightly, and unmold (if desired).
- Finish by pouring 1-2 ladlefuls of chicken stock over the dish, and serve hot.
Wine Pairing
By: Olivia
This lamb mina, with its spiced lamb, vegetables, and matzah, introduces the opportunity for several wine pairings, depending on what you want to highlight. Pinot Noir can play off the spices while being light. To add boldness and a punch to the mina, consider Syrah. The matzah and vegetables featured in the dish would stand out even more alongside a slightly vegetal white wine like Sauvignon Blanc or Verdejo. A best-of-both-worlds approach can be found in rosé. I’d recommend grabbing Fritz Müller Perlwein Rosa Trocken from Violet Wine. It’s slightly effervescent and loaded with acidity, red fruits, and mild spice.
