Passover Lamb Mina

About this Recipe

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By: Rachel

Mina del Pesach (Passover lamb mina, or Passover lamb pie) is a staple at my Passover seders. A meat pie derived from the Jewish communities of the Balkans, it is delicious, unique, and visually stunning.

Passover Potluck Favorites

With my friend group, Passover has always been a potluck-style event. Kobi makes vegan “chopped liver,” an addictive spread made of green beans and boiled eggs. His brother, Tsvi, always contributes gefilte fish (Seattle-style: made with fresh salmon). David makes perfect desserts, different every year. And our friend Siggi’s contribution is a robust, full-throated Ladino version of “Had Gadya,” complete with (astoundingly accurate) animal sound effects with each new verse.

The requests to me were always the same. “Can you bring matzagna?” (Mina del Pesach doesn’t have much in common with lasagna, aside from its layered structure. But no one could think of a better comparison, so the moniker stuck).

Making Passover Lamb Pie: It’s Kind of Like Lasagna?

Rather than the paper-thin egg noodles used for lasagna, this lamb pie relies on matzah, the traditional unleavened crackers eaten during the Passover festival. Squares of matzah are soaked in water or stock until it becomes as pliable as fresh pasta.

If we compare this dish to lasagna, 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 in this manner becomes as delectable as any pastry. 

Minas: A Sephardic Passover Dish With Many Iterations

Although minas are uncommon amongst the Ashkenazi communities of Eastern Europe, Sephardic Jews have been preparing them for generations. This version contains spiced lamb and fried potatoes. 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. 

New Passover Dishes to Love

Passover Lamb Mina is a beloved staple at my seder table. A new tradition we’ve added in recent years is Miriam’s Cup, a fresh and delicious cocktail with tequila, grapefruit, and elderflower.

Passover Lamb Mina

This unusual and impressive lamb matzo dish is the perfect centerpiece for your Passover seder.

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Ready In 2 hours hrs

Meal Type Main Dish

Good For Jewish, Passover

Yield 8 servings

Equipment

• Chef's Knife
• Cutting board
• Sheet pan
• Cast-iron skillet
• Kitchen scale or measuring cups and spoons
• Measuring cups and spoons or kitchen scale
• Mixing bowls
• Domed Baking Dish optional

Ingredients

  

1x2x3x

• 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 Passover matzah (adjust for the size of your baking dish)
• 3-4 cups (700mL) chicken stock divided
• 1 medium finely- sliced leek
• 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 cup (15g) finely-chopped fresh parsley
• 3 large 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 sauté 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.
• Soften matzah by soaking in stock or water for 1-2 minutes
  
• 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.