Recipe originally published 18 April 2024 

This is a simple and delicious meal that my family loves. Growing up in a multi-cultural household, including having deep Egyptian roots, I wanted to share more recipes that you may not be familiar with or used to, especially since we also observe Sephardic family traditions. Sephardi and Ashkenazi Jewish celebrations are wonderful and symbolic.

Although there are many similarities, the foods are indeed slightly different due to the other regions from which Jews also descended, the Iberian Peninsula and North Africa.  Our Seder is also slightly different, but this recipe is one that I have served to all my friends no matter what type of feast they have, and they seem to love it.  Probably one of the few dishes I make during the year with minimal ingredients, really, nothing too fancy. I reckon, when this dish was made from ancestors who came before me, it was just that although it probably took longer to make!

simple, cultured dish with history

As you know, I love lamb, and it has always been an integral part of both sides of my family’s cultures growing up, for Easter and Passover.  We usually make this in larger portions for entertaining but I’ve made a small batch style recipe for serving a small family alongside other sides.

Mina is a Sephardi pie that we make during Passover (Pesach). It’s a mix of vegetables, with minced beef or lamb, spices, and matzah. It’s not trendy or the most beautiful, but sometimes the simplest food with such significance can be the most satisfying when you think about the origins of a dish or what it means to you. Some versions of minas even add aubergine or spinach. This dish has a rich history, with versions of it appearing in an ancient cookbook dating as far back as the 13th century.

My version is a simplified one for the season, and it’s usually served alongside our delectable feast at the table, not as a main. Mine includes a hint of cardamom for a unique twist—simply omit it if you’re avoiding kitniyot (legumes), of course, during Pesach. It’s also a good way to use the rest of your matzahs because you’ve likely used most with the Charoset!  

Ease of Making

The beauty in forming this dish is that it doesn’t have to be perfect; in fact, you can make this like a lasagna when you are preparing the matzah sheets, which makes it easier for you if you aren’t as dexterous with the folding of matzah. As seen in the images, I have made it in two different baking pans (one larger, around 10 inches, and one smaller, 8 to 9 inches) to show you that you can make it flatter, layered like a lasagna, or with more depth, according to the scale of your pan.

I hope you enjoy it, dear readers! 

To all celebrating, I wish you a joyous and sweet Passover, from my family to yours. Chag Pesach! | Gut Yontif!  | חג פסח שמח !

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4.9 from 9 votes

Sephardic Passover Pie (Mina)

Prep Time 10 mins Cook Time 30 mins Rest Time 15 mins Total Time 55 mins Difficulty: Intermediate Cooking Temp: 350  F Servings: 6 Best Season: Spring, Mid-winter Dietary:

D Dairy-free K Kosher M Meat N Nuts

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Author: | Madison B. Siobhan of FASHION TALES Cuisine: Egyptian/North African, Jewish, North African Spices, Sephardic Recipe Keys: Dairy Free E Easy Recipes R Recipes with nuts

Description

This Passover Mina is a traditional Sephardi pie from my family to yours. Made with layers of matzah, spiced ground beef or lamb, and aromatics. My version includes a hint of cardamom for a unique twist—simply omit it if you're avoiding kitniyot during Pesach.

Ingredients

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Mina Pie Filling:

• 1 tablespoon corn oil (Canola or kosher olive oil) (plus extra for brushing)

• 1 pound (455g) minced/ground lamb
• ¹⁄₂ large onion (around 1 cup or 240g)
• 1 ¹⁄₂ teaspoon kosher salt
• 5 large cloves garlic
• ¹⁄₂ teaspoon ground cardamom
• ¹⁄₄ teaspoon ground cinnamon

• 5 or 6 matzah/matzo sheets
• 1 large egg, beaten

Topping:

• ¹⁄₄ cup (55g) chopped walnuts
• 4 tablespoons roughly chopped fresh coriander (cilantro)
• 1 teaspoon orange zest (for garnish)
• 1 teaspoon honey

Method

1. Making the Filling:

   1. Line a springform round cake tin or baking pan with baking parchment.
   2. Preheat the oven to 400°F/200°C.
   3. Dip a pastry brush in oil and brush the inside bottom of the lined round cake tin (or round baking dish). 
   4. In a skillet, heat 1 tablespoon of oil over medium-high heat. Add the lamb and cook for 2 to 3 minutes, or until half of it has browned but still has some pink. Use a wooden spoon (or meat chopper) to break up the meat, ensuring it is evenly distributed and the meat has a crumbly texture. Add the cardamom and cinnamon, mix well to combine. Then, add the chopped onions and salt, stirring occasionally. Cook for 3 minutes.
   5. Next, add in the garlic. Cook a further 3 to 4 minutes, or until the onions have softened, and the garlic is fragrant. Switch off the heat and set aside. 
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1. Forming the Mina:

   1. Use a large shallow bowl or plate and soak a matzah sheet (for about 60 seconds) until it’s pliable. Lay the soaked matzah in the round baking dish, covering the sides and bottom of the baking dish. Use 1 or 2 more soaked matzah sheets until the bottom and sides of the baking dish are completely covered. *Tip: You may need to break up some of the matzah sheets to fit in your baking dish. I like to have some matzah slightly hanging over on the sides, but you don’t have to. 
   2. Spoon in all the cooked lamb mixture (including the oil and extra bits in the skillet) over the bottom of the baking dish, filling the dish evenly. Then, use the remaining matzah sheets to cover the top to either enclose the top with the matzah sheets or layered them over the top, soaking each one before placing it on top, and pressing at the edges to seal the matzah. Brush the top with a beaten egg, and bake for 25-30 minutes, until browned and crisp. Remove from the oven and let it sit for at least 15 minutes. 
   3. Carefully, remove the pie from the springform pan and transfer to a serving dish, or turn out the pie onto a serving platter, and then again until the topside is facing you. Garnish with chopped walnuts, fresh herbs, and orange zest, then drizzle the top with 1 teaspoon of honey. Slice in wedges and enjoy!  

    

    

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Keywords: Jewish recipes, Jewish cusine, Jewish, Sephardic cuisine, Sephardic recipes, Dinner recipes, Kosher