Sephardic Matzah and Meat Casserole
This Sephardic Matzah and Meat Casserole is a savory delight that combines rich flavors and a heartwarming history. Originating from the ancient Jewish communities in Spain, this dish has been passed down through generations, especially cherished during festive occasions. The combination of tender ground beef, aromatic fennel, and fluffy mashed potatoes enveloped in softened matzah creates a comforting and satisfying one-dish meal. Perfect for utilizing leftover matzah, this casserole pairs beautifully with a glass of robust Spanish red wine, making it an ideal centerpiece for family gatherings or dinner parties.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Matzos
4 (Soaked briefly in water)
Ground Beef
1/2 lb (Raw)
Fennel
3/4 cup (Chopped)
Salt
to taste
Ground Black Pepper
to taste
Olive Oil
6 tablespoons
Eggs
4 (Beaten)
Potatoes
3 medium (Boiled and mashed)
Red Wine
1 cup
Onion
1 large (Chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Soak the matzot in water for about 10 minutes until they are softened, then drain and set aside.
3
In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they are tender and translucent, about 5-7 minutes.
4
Add the ground beef to the pan, along with the chopped fennel, salt, and ground black pepper. Cook until the beef is browned and no longer pink, about 8-10 minutes.
5
Pour in the red wine and simmer the mixture for 20 minutes, stirring occasionally to blend the flavors.
6
While the meat mixture is simmering, combine the mashed potatoes and beaten eggs in a separate bowl, mixing until smooth and well incorporated.
7
Once the meat mixture is done, stir half of the potato-egg mixture into the meat mixture, combining thoroughly.
8
In a well-oiled rectangular baking dish (Pyrex works best), start layering: arrange one layer of soaked matzot at the bottom, followed by one-third of the meat mixture. Repeat the layering process twice more, alternating layers of matzah and meat mixture. Finish with the remaining potato-egg mixture as the top layer.
9
Bake the casserole in the preheated oven for 60 minutes, or until the top is golden and slightly crisp.
10
Serve hot, garnished with fresh herbs if desired, and enjoy with a glass of quality Spanish red wine. Lechaim!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sephardic Matzah and Meat Casserole?
It is a savory one-dish meal originating from Spanish Jewish communities that combines ground beef, fennel, and mashed potatoes layered with softened matzah.
Where does this dish originate from?
This recipe originates from the ancient Jewish communities in Spain.
When is this dish typically served?
It is traditionally cherished during festive occasions and family gatherings.
How many matzot are needed for this recipe?
The recipe requires 4 matzos.
How should the matzah be prepared?
The matzot should be soaked in water for about 10 minutes until softened, then drained.
What amount of ground beef is required?
The recipe calls for 1/2 lb of ground beef.
How much fennel is used?
You will need 3/4 cup of chopped fennel.
What kind of onion is used?
One large chopped onion is used.
How long should the onions be sautéed?
Sauté the onions for 5-7 minutes until they are tender and translucent.
What type of oil is recommended?
The recipe uses 6 tablespoons of olive oil.
How many eggs are used in the casserole?
Four beaten eggs are required.
How are the potatoes prepared for the topping?
Three medium potatoes should be boiled and mashed before being mixed with eggs.
What type of wine is added to the meat mixture?
One cup of red wine is added to the meat and fennel mixture.
How long does the meat mixture simmer?
The meat mixture should simmer for 20 minutes.
At what temperature should the oven be preheated?
Preheat the oven to 350°F (175°C).
What is mixed with the mashed potatoes?
The mashed potatoes are combined with beaten eggs until smooth.
What part of the potato mixture is added to the meat?
Half of the potato-egg mixture is stirred into the cooked meat mixture.
How do you layer the casserole?
Layer soaked matzot at the bottom, then meat mixture, and repeat three times total.
What is the top layer of the casserole?
The top layer is the remaining half of the potato-egg mixture.
What type of baking dish works best?
A well-oiled rectangular Pyrex dish is recommended.
How long does the casserole bake?
The casserole should bake for 60 minutes.
What indicates the casserole is done?
It is ready when the top is golden and slightly crisp.
Can I use leftover matzah for this recipe?
Yes, this dish is perfect for utilizing leftover matzah.
How is the dish served?
Serve it hot, garnished with fresh herbs if desired.
What is a recommended wine pairing?
It pairs beautifully with a glass of robust Spanish red wine.
What seasonings are used?
Salt and ground black pepper are used to taste.
Is this considered a comfort food?
Yes, the recipe description identifies it as a comforting and satisfying meal.
How many total ingredients are in the recipe?
There are 10 ingredients listed in the recipe.
Is this a traditional Jewish recipe?
Yes, it is a traditional Sephardic Jewish cuisine recipe.
What is the traditional toast included in the instructions?
The instructions end with the traditional toast 'Lechaim!'